Pan Seared Sesame Chicken

This year, I am firmly committed to ordering less delivery and trying to create healthier versions of my favorite meals in the comfort of my kitchen. With a few additions to your pantry, making your favorite restaurant dishes can be much cheaper and better for you! 

That said, sesame chicken is my guilty pleasure. I say "guilty" pleasure because those fried breaded bites don't leave me with the sense that I ate something good for my body. This is a lighter version of sesame chicken that won't leave you bogged down in oil and breading. Juicy, pan seared chicken coated with a sauce that packs a spicy, tangy, and sweet sesame punch. Easier on the body and way easier on the wallet than delivery!


WHAT YOU NEED (Serves 4):

1 1/2 lbs uncooked chicken breasts, cubed into 1-inch chunks (about 4 medium sized chicken breasts)

1/2 tsp salt

1/2 tsp black pepper
2 tbsp Peanut oil

Sauce:
2 1/2 cups chicken broth

1 tsp sriracha

1 tsp garlic powder

1 tsp onion powder

1 tsp ground ginger

2 tbsp soy sauce

3 tbsp rice wine vinegar

3/4 cups brown sugar

2 tbsp sesame seeds

4 tbsp cornstarch

1/2 tsp salt, or to taste

Optional

4 cups cooked jasmine rice
2 cups cooked broccoli crowns

Pat chicken dry and trim off the excess fat. Cut chicken into 1-inch cubes. Pour 1 tablespoon of peanut oil into a medium skillet over medium-high heat. Add the chicken to the hot skillet, turning occasionally until golden brown (about 7 minutes). Season with salt and pepper. Repeat this step for any leftover chicken that didn't make it into the first batch.

In a sauce pan on high heat, add chicken broth, sriracha, garlic powder, onion powder, ground ginger, soy sauce, rice wine vinegar, brown sugar, sesame seeds, and salt. Bring mixture to boil. In a small bowl, whisk cornstarch and about a 1/2 cup of the boiling sauce together until smooth. If the mixture becomes too thick, gradually add more of the boiling sauce until smooth. Whisk the cornstarch-sauce mixture back into the sauce pan. 

The sauce will thicken quickly. Reduce heat to simmer and cook for 10-15 minutes, stir occasionally. 

Add a few tablespoons of water to the sauce if it is too thick in order to get a smooth consistency (should be the consistency of honey).

Slowly pour the sesame sauce over the chicken. Toss chicken with sauce until the chicken is completely coated. Serve with jasmine rice and steamed broccoli crowns. For a spicier kick, add crushed red pepper flakes.