this is probably one of sean’s favorite things to eat and i make it often. it is a psuedo-chinese sesame chicken that i adapted from a martha stewart recipe. i really like it as well, and it makes for a pretty quick meal. the sauce makes a nice glaze for the chicken and it it both sweet and spicy, and the apricot lends a nice flavor. it also makes for a nice reheated lunch the next day…if there is any leftover. plus, it can be made in one pan, which is always a plus as i tend to use a lot of dishes when i cook.
i simply dredge the chicken in cornstarch instead of batter it–i find that this method makes for a less soggy coating once tossed with the sauce. i don’t really understand the point of battering chicken if it is just going to soak up a sauce and become soggy. completely pointless. sometimes i serve it with steamed broccoli and sometimes with zuchinni. if i have green onions on hand i like to sprinkle them on top as well. serve with steamed rice and enjoy!
Honey-Apricot Sesame Chicken
if i have homemade jam on hand i use that and omit the ginger. otherwise a jam made with less sugar (not fake sugar) works nicely as the apricot flavor comes through better.
adapted from marthastewart.com
2 tablespoons honey
3 tbsp apricot jam
1/8 tsp grated ginger
2 tablespoons sesame seeds
5 tbsp tablespoons low sodium soy sauce
1 garlic clove, finely chopped or crushed with a garlic press
½-1 tsp red pepper flake
¼ of a small onion, diced
1/4 cup cornstarch
1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
In a small bowl, combine honey, jam, sesame seeds, soy sauce, and ginger; set aside. Season chicken with salt and dredge in cornstarch. In a large nonstick skillet, heat oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate paper towel lined plate; repeat, adding more oil if needed.
Add more oil to the pan if needed and add red pepper flake, heat for about thirty seconds. Cook onions, garlic, and thinly sliced zuchinni in the pan with the red pepper, when zuchinni is tender add sauce mixture and bring to a boil. Return all the chicken to skillet and toss with sauce to coat and cook until chicken is heated through, cook longer if a thicker sauce is desired. Serve with steamed white or brown rice.