Who doesn’t love delicious Chinese take-out (especially on a cold winter night)? My favorite dish is sesame chicken and broccoli over rice! I literally live for the delicious crispy chicken covered in sweet, sticky sauce. Despite how amazing it tastes, let’s face it, this stuff is loaded with sugar, fat and pretty low quality ingredients.
Last night, I found myself craving some Chinese sesame chicken and was determined to create a my own version (since I’m trying to eat healthier). Not only did it come out perfect, but I actually think I like it better than the usual take-out version. It’s super simple to make!
In a ziplock bag, marinate your pieces of chicken in the soy sauce, sesame oil and sugar.
Chicken Marinating in Soy, Sesame Oil and Sugar
For the sauce, mix together the chili sauce, ketchup, honey, oyster sauce, soy sauce, chili powder and water in a sauce pan.
Sauce MixtureNext, cook your rice.
Cooked Rice
Drain the chicken and place it into the bag with the flour mixture and shake around until coated well.
Chicken Coated Flour & Corn Starch
Fry the chicken in peanut oil.
Shallow Fry the Chicken in Peanut Oil
Add the broccoli to the pan and cook. Add the chicken back into the pan and cover with your sweet honey sauce.
Toss the Chicken, Broccoli and Sauce Together
I’m totally obsessed with this dish and I know you will be too. Now that I’ve conquered this, I plan to do tons more “make your own takeout” style recipes!
What’s your favorite take-out dish that you’d want me to write a recipe for?
Honey Sesame Chicken and Broccoli w/ Jasmine Rice
Ingredients
- 12 oz Chicken Breast cut into bite-sized pieces
- 2 tbsp Light Soy Sauce
- 1 tbsp Sesame Oil
- 1 tsp Sugar
- 2 tbsp Flour
- 1 tbsp Corn Starch
- 1/2 tsp Salt
- 1/4 tsp Pepper
- Peanut Oil
- 3/4 pound Broccoli cut into 1/4 inch rounds
Rice
- 1 cup Jasmine Rice
- 2 cups Water
- Pinch of Salt
Sauce
- 1 tbsp Sweet Chili Sauce I like Franks
- 2 tbsp Ketchup
- 2 tbsp Honey
- 1 tbsp Oyster Sauce
- 2 tbsp Light Soy Sauce
- 1 tsp Chili Powder
- 1/4 cup Water
- 1 tbsp Sesame Seeds toasted
Instructions
- In a ziplock bag, marinate your pieces of chicken in the soy sauce, sesame oil and sugar for an hour in the fridge.
- About 20 minutes before the chicken is done marinating, start the sauce and the rice!For the sauce, mix together the chili sauce, ketchup, honey, oyster sauce, soy sauce, chili powder and water in a sauce pan. Bring to a boil then let simmer until sauce thickens.For the rice, take 1 cup of rice and 2 of cups water and put them into a pot. Bring to a rapid boil, turn the heat down to low and cover with a tight lid. Let cook for 15 minutes. Fluff with a fork when finished.
- 2 minutes before the chicken is done marinating, mix the flour, corn starch, salt and pepper in a different ziplock bag. After the chicken is done marinating, drain the chicken and place it into the bag with the flour mixture and shake around until coated well.
- Shallow fry the chicken in peanut oil (make sure there is enough oil to cover the bottom of the pan). Drain the chicken on paper towels.
- Drain most of the oil from the pan and add the broccoli to the pan and cook for a few minutes. Add the chicken back into the pan and cover with your sweet honey sauce. Toss around for a minute then throw in the sesame seeds.
- Serve over the jasmine rice.
Love always,
Erica
Ok clearly I need to keep more Asian/Mediterranean ingredients in my pantry because I want to make EVERYTHING you post! I’m going to have to start buying up these sauces and oils one or two at a time so I can start making all these fun recipes right when I want them :)Thank you for the inspiration!
Ok I succeeded! We did add green bell peppers because my husband is obsessed with them. This recipe is absolutely fantastic! We’re both very excited that there were leftovers and can’t wait to make it again. Thank you Erica!
So happy!!!
This sounds amazing!! I want to try to make it !!!
Making this again tonight – by request from my husband! We’ve been saying we wanted to try making Asian/Chinese dishes at home for a long time (like, years), but we know nothing about Asian sauces and seasonings, so we’re very happy you’re posting all these! 😀
AAAAND we’re making this AGAIN, and have definitely made it at least three times since my last post. Just wanted to tell you how much we love this and to anybody who hasn’t tried it yet, DO IT! It’s well worth a little extra time and a few new ingredients! 🙂