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Honey Sesame Chicken

October 1, 2009

This dish reminds me of a classic Chinese dish I used to order, the sweet and sour pork. It comes with deep fried pieces of pork, slathered in a sweet and tangy red sauce and chopped pineapples. I have no idea why they put pineapples in this dish, perhaps to ‘lighten’ up this already heavy meal? Delicious, but not healthy in the least bit. Although I can’t say this recipe is the exact replica as it looks nothing like the bright red dish, for some reason the sweetness of the honey in the marinade with the toasty sesame seeds brought me back to those days. Nevertheless, at least you can be assured that you won’t be clogging up your arteries after eating this meal.

Honey Sesame Chicken

Makes: 4 servings


  • 12 ounces skinless, boneless chicken breasts
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons chicken broth
  • 2 tablespoons chopped scallions
  • 1 tablespoon honey
  • 1 tablespoon cornstarch
  • 1 tablespoon rice vinegar
  • 1 1/2 teaspoons sesame seeds
  • 1 garlic clove, minced
  • 1 1/2 teaspoons grated fresh ginger
  • 1 1/2 cups carrots, shredded
  • 1.5 cups broccoli
  • 1 cup cooked brown rice
  • 1 tablespoon olive oil

1. Cut chicken into strips. Combine soy sauce, chicken broth, scallions, vinegar, cornstarch, honey, sesame seeds, garlic, and ginger in bowl. Add chicken, stirring to coat; cover and chill for 1 hour.

2. Heat oil in wok over medium-high heat. Stir-fry carrots and broccoli for 3 minutes or until crisp-tender. Remove veggies from wok.

3. Drain chicken, reserving marinade. Add chicken to wok; stir-fry for 3 to 4 minutes, or until no longer pink.

4. Add reserved marinade to the wok. Return vegetables to wok. Cook 1 minute more, or until heated through. Serve over brown rice. Garnish with sesame seeds.


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