With sesame seeds and oil, vegetables, rice wine, and spices, this dish is authentic. A marinated stir-fry meal of chicken will shout, “Open, Sesame!” to your ecstatic taste receptors.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 teaspoons cornstarch
- 2 tablespoons rice wine
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 1 dash hot pepper sauce
- 1 tablespoon grated fresh ginger
- 1 clove crushed garlic
- 1 pound skinless, boneless chicken breast halves, cut into bite size pieces
- 2 tablespoons sesame seeds
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 4 ounces fresh mushrooms, quartered
- 1 green bell pepper, sliced
- 4 green onions, sliced diagonally into 1/2 inch pieces
Instructions
- To Make Marinade: In a nonporous dish or bowl blend cornstarch with wine or sherry; then stir in lemon juice, soy sauce, hot pepper sauce, ginger and garlic. Blend together and stir in chicken strips. Cover dish and refrigerate to marinate for 3 to 4 hours.
- In a wok or large skillet, place sesame seeds and dry-fry over medium heat, shaking the wok, until the seeds are a golden brown color. Remove seeds and set aside.
- To same wok or skillet add sesame oil and vegetable oil and heat slowly. Drain chicken, reserving marinade, and stir-fry in wok a few pieces at a time, until browned. Remove chicken with a slotted spoon and set aside.
- Add mushrooms and green bell pepper to same wok or skillet and stir-fry for 2 to 3 minutes. Add the scallions and stir-fry 1 minute more. Return chicken to wok, together with reserved marinade, and stir over medium high heat for another 2 to 3 minutes, or until the ingredients are evenly coated with the glaze. Sprinkle toasted sesame seeds on top and serve immediately.
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 279 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 2 g |
| Protein | 29 g |
| Saturated Fat | 2 g |
| Sodium | 312 mg |
| Sugars | 2 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Another great recipe. I am so glad I have this app. I also subscribe to Allrecipe magazine. I am going to have surgery in June and I need to prep meals for freezing. My surgery is on my shoulder so I need to prepare meals now. This recipe was so good I wanted to freeze it.
All I could taste on this was the sesame oil used in frying in skillet. I used the correct amount too. For my taste I thought it needed a little bit of sweetness to it. But it looks pretty good.
Easy to make. Would make again!
Really tasty,
122/14/22- everyone liked it. Doubled recipe, needs more sauce next time.
I made it as written. Too salty. I would use low sodium soya in the future. I’d also use a bit of brown sugar in the marinade or dry sherry instead of rice wine. I’d not add the corn starch to the marinade. I’d add it when mixing all ingredients together in 1 TBSP of water.
It was good but not enough sauce. Maybe I used too much chicken. Next time I will double the sauce recipe.
I didn’t have corn starch so I used whole wheat flour instead so maybe it wasn’t a good substitute but the chicken had no flavor. The recipe is deleted off my favorites!
I made this for the first time for my Mother’s Birthday! She and the “unexpected” guest loved it! They took most of it home. =) Mom wants me to cook it again and WITHOUT changing the recipe!
I followed recipe as is except I used the sherry as I did not have Rice wine. We loved it. This is definitely a recipe I will use again.
I followed the recipe as written as I usually do for the first time trying out a recipe. I made this for a dinner party that we were having. I feel so humiliated having served this to guests, I ended up giving it to the dog.
reduce the sugar by 1/2 in the sauce or add the 3/4 cup vinegar. (this reduces the calories too 🙂 Otherwise it is quite sweet .
It’s a good basic recipe, ingredients are spot on. Fresh ginger is a must! Needs some tweaks, but overall it was a good, easy dish that’s great for a weekday meal.
Thank you for this recipe!
i wanted to like this more.. but when even bf says ehh just add some salt or more soy sauce.. then it really says something to me.. i ended up marinating the combo of chicken breast and pork for about a day.. it still fell short on flavor.. there wasn’t hardly any reserve marinade to add back into the wok.. i ended up deglazing with some cooking rice wine and soy sauce, then cooked the bell pepper (combo of red and green) and the mushrooms in it.. bf says, “we just season to taste” so i’ll leave it at that
This was my first asian dish made from scratch. It was delish!
I believe this recipe might have too many sour things in it as it came out very sour when I made it. If I tried it again I might not add all the lemon juice or wine and maybe add a bit of sugar. Color wise it was also very uniform. Perhaps add some red bell peppers like in the picture.
The marinade tasted horrible so I just stopped there. Did this happen to anyone else?
This was very disappointing. I doubled the sauce ingredients, which I’d recommend to anyone making this recipe so that the sauce can be used on rice too. The sauce was dull overall and the only ingredient I tasted was the ginger, and I used less than I called for. My boyfriend didn’t like this either. We agreed that for the time and effort and number of ingredients, we should’ve just ordered the sesame chicken from the take-out place.
My husband and I really enjoyed this. My two young girls weren’t crazy about it but still ate it. I left out the hot pepper sauce and didn’t have rice wine so I substituted red wine vinegar. Will definitely make this again.
Not a bad dish at all, just kind of average and forgettable. I will give it that it calls for just good, fresh ingredients, so you’re doing yourself a favor by choosing and eating this dish, particularly if you can avoid the rice you’d expect to accompany it. For extra color I used a medley of sweet mini peppers and, because I had them to use, a mix of exotic mushrooms. This needed a boost of something, not the least of which was just salt (or more soy sauce) to heighten flavors, and after I added it, it DID help. In all fairness, I do admit to skipping the ginger because I don’t care for it, but I don’t think you can make or break this dish on that basis alone. What I like most about this is that there’s just no guilt or remorse after eating it.