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Honey Sesame Chicken and Broccoli

Sunday, May 01, 2011

Recipe adapted from My Kitchen Snippets.

I ended up sauteing the chicken rather than breading and frying as is typically done.  Along with being a little healthier, this also cuts the cooking time in half.  In the future, I might try grilling the chicken breasts on a charcoal grill to add a little more depth.  Also, I chose this recipe over others because cornstarch is not used in the sauce (cornstarch tends to cause sauces to separate once reheated).


2 pounds chicken breast, diced
2 tablespoons soy sauce
2 tablespoons cooking wine
1 tablespoon sesame oil
2 teaspoons sugar

5 tablespoons sweet chili sauce (not to be confused with chili sauce)
4 tablespoons ketchup
3 tablespoons honey
2 tablespoons oyster sauce
4 tablespoons soy sauce
1/4 cup water

1 cup broccoli, steamed
2 to 3 tablespoons sesame seed


Begin by whisking together the soy sauce, wine, sesame oil, and sugar in a large mixing bowl.  Toss with the diced chicken, and then transfer everything to a large Ziploc bag to marinade for at least one hour.

Once chicken is ready, drain remaining marinade, and saute chicken in a large pan until cooked through.  For the sauce, whisk together the sweet chili sauce, ketchup, honey, oyster sauce, soy sauce, and water in a sauce pan on medium heat until heated through.  Lastly, toast the sesame seeds in a small pan on medium-low heat until lightly browned.

To serve, top rice with chicken and broccoli, and sprinkle the toasted sesame seeds on top.

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