Sweet and Spicy Sesame Chicken
This dish dazzles with a sweet, savory, and mildly spicy glaze
TIME: 25 min | SERVINGS: 6
Ingredients
½ cup cornstarch
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves, cut into bite-sized pieces
¼ cup vegetable oil
¼ cup honey
¼ cup reduced-sodium soy sauce
¼ cup rice vinegar
1 tablespoon chile-garlic sauce (such as Sriracha®)
2 cloves garlic, chopped
2 teaspoons minced fresh ginger root
2 teaspoons sesame oil
2 tablespoons toasted sesame seeds, divided
2 green onions, chopped
Directions
Whisk cornstarch, salt, and black pepper together in a large bowl; add chicken and toss to coat.
Heat oil in a skillet over medium-high heat. Fry chicken in batches, turning occasionally, until lightly browned, about 5 minutes.
Whisk together honey, soy sauce, rice vinegar, chile-garlic sauce, garlic, ginger, sesame oil, and 1 tablespoon sesame seeds in a small bowl.
Pour sauce over chicken in the skillet; toss to coat chicken. Reduce heat to medium-low; simmer until sauce thickens and chicken is no longer pink in the center and the juices run clear, about 2 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C), about 2 minutes.
Sprinkle with remaining 1 tablespoon sesame seeds and chopped green onions.
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