Simple Sesame Chicken Skillet.
Hello Monday. You aren’t pretty.
I don’t mean to be a bully, but seriously? You sort of suck. I think I’m done with this whole “doing fun things” on the weekends and then having a Monday that consists of a… Monday.
And my “doing fun things” translates to pot pie on Saturday night and may as well equal early bird specials and senior citizen discounts but so what? Even that is pretty much better than most hours that will occupy this day. Whomp whomp.
On Mondays, in no particular order I want to:
eat chocolate cake
drink the leftover wine (wait… what?)
sleep, like all day
not workout
not open my computer
take a long nap
wake up and watch all the shows i DVRed sunday night
not see peanut butter m&m’s sitting on my counter
take an even longer nap
ponder all the shows i watched since they’re real life
go shopping because i browsed beauty blogs all morning
not do laundry
not unload the dishwasher (um hi worst chore ever)
eat a dinner consisting of pancakes
Hmmm. Think that about covers it.
BUT!
Instead of doing all of those lovely things, I’m gonna be a grown up since I’m almost 30 and stuff like that. Work work work, maybe some play, maybe some chocolate, eh… we’ll see how it goes. Probably finish it off with a nice little balanced dinner… something like this chicken… that’s a little sticky and sweet and covered in sesame seeds because OMGilovethem. And before we know it, it’s Tuesdeeee.
Simple Sesame Chicken
Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into pieces
- 1/2 teaspoon salt
- 1/2 teaspoons pepper
- 3 tablespoons flour
- 2 tablespoons toasted sesame oil
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon white vinegar
- 1/2 cup low-sodium chicken stock
- 2-3 tablespoons toasted sesame seeds
- brown rice and vegetables for serving
Instructions
- Preheat oven to 400 degrees F. In a bowl, whisk together chicken stock, brown sugar, 1 tablespoon sesame oil, garlic cloves, soy sauce and vinegar. Set aside.
- Heat a large oven-proof skillet over medium-high heat. Toss chicken with salt, pepper and flour. Add olive oil and 1 tablespoon sesame oil to skillet, and once hot, add chicken in a single layer. Cook until seared and golden on one side, then flip and cook until golden again, about 2-3 minutes. Pour chicken stock mixture over top and toss to coat, then turn off heat. Place skillet in oven and bake for 20 minutes. Remove and cover with sesame seeds. Serve with veggie of your choice and brown rice.
Did you make this recipe?
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I appreciate you so much!
Happy happy joy joy.
182 Comments on “Simple Sesame Chicken Skillet.”
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Made this tonight (on a Monday!) and it was amazing. Even my kitty liked it, and she jumped up and licked a piece of chicken, forcing me to reluctantly give it to her. I will definitely be making this again and again, definitely doubling the sauce. Thank you :)
Tried this tonight as my “break in” recipe in my cast iron skillet. Was super easy and super tasty!! Thanks for sharing.
We just had this for lunch and we loved it! I used Dijon mustard instead of soy sauce. And I served the chicken with basmati rice. Thanx a lot for this yummie recipe!
Claudia from Germany
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We made this for dinner tonight – it was AMAZING!!! Thank you so much for this recipe!!
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just made this – it was delish! Thank you!
(ps – have 5 other of your recipes bookmarked to make while I’m home for break from school :)
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This is fantastic! The flavors range from sweet and salty, to earthy and acidic. I made it last week and woke up dreaming about it last night… made it again lol. All I changed was I do the “mix in bowl” ingredients +50%. This just keeps the chicken from being dry and gives it a little more glaze for the sesame seeds to adhere to.
I don’t know if I did something wrong, but I found it rather bland. The liquid never became a glaze. I would add cornstarch to the liquid, and up the brown sugar and salt. It just didn’t pop for me.
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This was really good. The only thing I did differently was add some ginger. And when it came out of the oven added a little more sauce on top but without the chicken broth. Thanks for the recipe. :)
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My first time on your blog and I made this dish tonight. Was AMAZING! Will definitely be coming back to your blog. Do you know roughly what the caloric intake for this is?
Hi
The recipe looks interesting but I was wondering if I can just continue cooking on the stove and not use oven at all and skip/substitute the chicken broth part with something else will it taste good? I don’t have an oven which can fit my cast iron skillet and neither do I have readymade chicken broth. Do suggest some alternatives. Thanks
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Hi, I came across your blog and this recipe when looking for healthy meals for a diet. I made this exactly as directed and it was absolutely delicious. And so simple, for a first time cook. I don’t have a cast iron skillet, so I cooked the chicken in a pan, then put all of it into an oven safe glass dish. Thank you for this.
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What is the calories for a serving
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For those looking for macros on this recipe as is. Not including brown rice and veggie
Servings 4
Calories: 352
Total Fat: 17g – Saturated 2g, Monounsaturated 3g,
Cholesterol: 110mg
Sodium: 859mg
Potassium: 440mg
Total Carbs: 9g (Sugars 4g)
Protein: 45g
PS: We love this recipe. It’s become a weekly meal for our family. We serve it with brown rice cooked in chicken broth, and steamed green beans
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