Skillet Sesame Chicken

What are some favorite recipes? Ones that I can make during the week. Often, we have leftovers during the week, but I like being able to make one or two simple meals that are fresh but easy. This is definitely an easy meal that tastes really good.

 

I’ve made other recipes with sesame chicken but I like how you can take the same or similar ingredients and make something that seems so different.

 

Directions for Skillet Sesame Chicken

Adapted from How Sweet Eats

  • 1.5-2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 3 Tablespoons flour
  • 2 Tablespoons vegetable oil
  • 1 Tablespoon soy sauce
  • 2 teaspoons minced garlic
  • 1 Tablespoon brown sugar
  • 1 Tablespoon rice vinegar
  • 1/2 cup chicken broth
  • 1 Tablespoon sesame oil
  • 1/4 cup sesame seeds
  • 1/4 cup chopped cilantro

Preheat the oven to 400 degrees F. In a small/medium skillet, toast the sesame seeds in one even layer over medium low heat until the seeds are browned, stirring them to keep them brown burning. When toasted, set them aside to cool. In a bowl, mix together the chicken with the salt, pepper, and flour.

In a different bowl, whisk together the soy sauce, garlic, brown sugar, rice vinegar, chicken broth, and sesame oil.

Take a medium-large skillet that is safe for the oven (like a cast iron skillet) and heat the vegetable oil until sizzling. Add the chicken in a single layer (do batches if necessary) to brown the chicken on both sides. Once the chicken is browned, add the soy sauce mixture, stir to coat, then remove from the heat.

Add half of the cilantro and sesame seeds, then bake in the preheated oven for 20 minutes until the chicken is cooked through.

Serve with the remaining sesame seeds and cilantro on top.

Directions for Skillet Sesame Chicken (without pictures)

Adapted from How Sweet Eats

  • 1.5-2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 3 Tablespoons flour
  • 2 Tablespoons vegetable oil
  • 1 Tablespoon soy sauce
  • 2 teaspoons minced garlic
  • 1 Tablespoon brown sugar
  • 1 Tablespoon rice vinegar
  • 1/2 cup chicken broth
  • 1 Tablespoon sesame oil
  • 1/4 cup sesame seeds
  • 1/4 cup chopped cilantro

Preheat the oven to 400 degrees F. In a small/medium skillet, toast the sesame seeds in one even layer over medium low heat until the seeds are browned, stirring them to keep them brown burning. When toasted, set them aside to cool. In a bowl, mix together the chicken with the salt, pepper, and flour.

In a different bowl, whisk together the soy sauce, garlic, brown sugar, rice vinegar, chicken broth, and sesame oil.

Take a medium-large skillet that is safe for the oven (like a cast iron skillet) and heat the vegetable oil until sizzling. Add the chicken in a single layer (do batches if necessary) to brown the chicken on both sides. Once the chicken is browned, add the soy sauce mixture, stir to coat, then remove from the heat. Add half of the cilantro and sesame seeds, then bake in the preheated oven for 20 minutes until the chicken is cooked through.

Serve with the remaining sesame seeds and cilantro on top.

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