The sticky outer coating is packed with the flavors of sesame, garlic and ginger. This will be a hit any night of the week, as it takes less than 30 minutes to prepare (and reheats beautifully as leftovers for lunch the next day).
This Sweet Sesame Chicken goes great with steamed rice, pan fried vegetables, or my personal favorite – spring rolls.
2 Boneless Skinless Chicken Breasts (cut into strips)
3 Tbsp Brown Sugar
2 Tbsp Honey
2 Tbsp Maple Syrup
1 Tbsp Lemon Juice
1 Tsp Lemon Zest
1 Tbsp Grated Ginger
1 Tbsp Grated Garlic
1 Tsp Soy Sauce
1/2 Tsp Sesame Oil
1 Tbsp Sesame Seeds
Slice the chicken breasts into strips and place in a large bowl. Add in the brown sugar, honey, maple syrup, lemon (juice and zest), ginger, garlic, soy sauce, and sesame oil. Using your hands, mix everything together until the chicken is evenly coated. Set aside for 5-10 minutes while you prepare your pan.
Heat 2 Tbsp peanut or vegetable oil in a large pan over medium-high heat. Add in half of the chicken piece by piece (avoid letting them touch) and fry until the bottoms are browned. Flip over and add the remainder of the chicken and all of the leftover marinade, and turn the heat down to medium. The marinade will bubble and brown, this is normal, just remember to keep flipping the chicken so it stays evenly coated in the marinade (which is slowly becoming a sticky sauce).
When the chicken is done (About 7-10 minutes) it should be dark brown on the outside from the caramelized sugar. Next, sprinkle with the sesame seeds and let sit in the pan for 5 minutes to slightly cool before serving.