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Sesame Chicken Breasts

I triple this recipe when chicken is on sale, freeze it with the marinade in resealable bags. The night before I need it, I place a bag in the refrigerator and the chicken marinates as it thaws.—Anne Wegener, Springville, Indiana
  • Total Time
    Prep: 15 min. + marinating Bake: 15 min.
  • Makes
    6 servings


  • 1/4 cup lemon juice
  • 1/4 cup soy sauce
  • 2 tablespoons canola oil
  • 3 garlic cloves, minced
  • 1/2 teaspoon ground ginger
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 4 teaspoons cornstarch
  • 1/2 cup water
  • 1/4 cup chicken broth
  • Hot cooked rice
  • 1/4 cup sesame seeds, toasted


  • In a large resealable plastic bag, combine the lemon juice, soy sauce, oil, garlic and ginger. Set aside 1/4 cup for basting, cover and refrigerate. Add chicken to remaining marinade; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
  • Drain and discard marinade. Broil chicken 4 in. from the heat for 6-7 minutes on each side or until a thermometer reads 170°.
  • Meanwhile, in a large saucepan, combine the cornstarch, water, broth and reserved marinade until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve chicken and sauce with rice. Sprinkle with sesame seeds.

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Average Rating:
  • Anne337
    Feb 9, 2013

    No comment left

  • vincentdoreen
    Feb 11, 2012

    No comment left

  • shecooksalot
    Jan 26, 2012

    The chicken turned out nice and moist, but I didn't care for the sauce that went over the chicken. To me, it just didn't have that much flavor. Probably will not try again.

  • KK58
    Aug 8, 2011

    I agree - the marinade needs something. The lemon juice was too much. Any ideas?

  • marciedarciestuff
    Jan 12, 2010

    The chicken was good but the marinade was awful. I think the problem was the lemon. It needs tweaking.

  • bevharris43
    May 14, 2009

    No comment left

  • jennyu
    Sep 17, 2008

    No comment left