Sesame Chicken Breasts Recipe

3 3 7
Sesame Chicken Breasts Recipe
Sesame Chicken Breasts Recipe photo by Taste of Home
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Sesame Chicken Breasts Recipe

Read Reviews
3 3 7
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 15 min.

Ingredients

  • 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

Directions

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. Yield: 6 servings.
Originally published as Sesame Chicken in Quick Cooking May/June 2002, p7

  • 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
  1. 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.
  2. Drain and discard marinade. Broil chicken 4 in. from the heat for 6-7 minutes on each side or until a thermometer reads 170°.
  3. 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. Yield: 6 servings.
Originally published as Sesame Chicken in Quick Cooking May/June 2002, p7

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Reviews forSesame Chicken Breasts

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MY REVIEW
shecooksalot User ID: 5888460 204857
Reviewed 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."

MY REVIEW
KK58 User ID: 6057477 41508
Reviewed Aug. 8, 2011

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

MY REVIEW
marciedarciestuff User ID: 3221145 60746
Reviewed Jan. 12, 2010

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

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