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
Recommended: 52 Impressive Slow Cooker Recipes to Wow Your Guests
VERIFIED BY Taste of Home Test Kitchen
- 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. Yield: 6 servings.
Originally published as Sesame Chicken in Quick Cooking May/June 2002, p7
Reviews forSesame Chicken Breasts
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Aug. 8, 2011
"I agree - the marinade needs something. The lemon juice was too much. Any ideas?"
Reviewed Jan. 12, 2010
"The chicken was good but the marinade was awful. I think the problem was the lemon. It needs tweaking."