“Take-Out” Sesame Ginger Chicken

July 25, 2014

This "Take-Out" Sesame Ginger Chicken recipe is easy to make and easier to serve. With a touch of sweetness from the fresh ginger, and coated in cornstarch instead of flour, this recipe has a lightness to it, while still having all the qualities of your typical Chinese take-out sesame chicken.

2 1/4 - 1/2 lbs of chicken thighs or breast
1 1/4 cup cornstarch
6 tablespoon sesame oil
3 tablespoon sugar
Vegetable oil
5 tablespoons minced garlic
2 1/2 tablespoon minced ginger
8 tablespoons rice wine or white wine will work
4 1/2 tablespoons hoisin sauce
8 tablespoons low-sodium soy sauce
3 generous tablespoons honey
3 tablespoon sesame chili sauce
1 teaspoon red chili sauce, found in aisle with oriental food
1 lemon, zest and juice
Toasted sesame seeds, for garnish, optional
Scallions, for garnish, optional
Rice, for serving

Marinate the chicken, by in a mixing bowl, combine sesame oil, sugar, 2 tablespoons soy sauce and pepper and stir. Toss in the chicken and coat, cover, place in the refrigerator for 1 hour. Add 1 1/4 cup...
See the full directions on my site

Nutritions

Calories
579

Sodium
716mg
29% DV

Fat
18g
28% DV

Protein
3g
7% DV

Carbs
77g
26% DV

Fiber
4g
18% DV