Baked Sesame Chicken

• Meat

  • 4 Chicken breasts, boneless and skinless

• Produce

  • 2 Garlic cloves
  • 2 tsp Ginger, ground
  • 1 Green onions

• Canned Goods

  • 1/2 cup Chicken stock

• Condiments

  • 1/3 cup Honey
  • 3/4 cup Soy sauce, low sodium

• Baking & Spices

  • 1/3 cup Brown sugar, packed
  • 1 tsp Chili paste
  • 2 tbsp Cornstarch
  • 1 pinch Red pepper flakes
  • 1 Salt and pepper
  • 1 Sesame seeds, Toasted

• Oils & Vinegars

  • 1 Canola oil
  • 1/4 cup Rice wine vinegar
  • 1 tbsp Sesame oil

• Bread & Baked Goods

  • 1 1/2 cups Panko breadcrumbs

• Liquids

  • 2 tbsp Water

Found on ohsweetbasil.com

Description

Ingredients

• 4 Chicken Breasts, boneless and skinless, cubed
• 1½ cups panko breadcrumbs
• canola oil for drizzling
• Salt and pepper
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 2 teaspoons ground ginger
• 1 teaspoon chili paste, or 1 teaspoon sweet chili sauce
• 1 pinch red pepper flakes
• ½ cup chicken stock
• ¾ cup soy sauce (low sodium)
• ⅓ cup honey
• ¼ cup rice wine vinegar
• ⅓ cup brown sugar, packed
• 2 tablespoons cornstarch
• 2 tablespoons water
• sesame seeds, toasted for garnish
• Green onions for garnish

Directions

• Heat the oven to 350 degrees.
• Spray a cookie sheet with nonstick cooking spray and set aside. Season the chicken with a little salt and pepper and then dredge in the panko bread crumbs until they are evenly coated. Place on the baking sheet, drizzle with a little oil and bake for 20 to 30 minutes or until cooked through.
• In a sauce pan over medium heat, add the sesame oil, garlic, ginger, chili paste, and pepper flakes and stir for a few seconds then quickly add the stock, soy sauce, honey, vinegar and brown sugar. Stir until it comes to a boil. In a small dish, whisk together the cornstarch and water, once the mixture is boiling, slowly add the cornstarch mixture, stirring until thickened. Often I turn it to a simmer while I check the chicken. Once thick, pour over chicken and top with sesame seeds. Serve immediately.

Nutrition