This delicious Chinese favourite is actually a quick and easy dish to make. The full bodied sauce only requires a few ingredients, but the taste is pretty amazing. The taste is a combination of tangy, spicy and sweet melded into a finger-licking good sticky sauce! The toasted sesame seeds give it a nice crunch providing the perfect contrast to the tender chicken. Let’s get started.
Orange Sesame Chicken – Recipe
- ½ cup low sodium soy sauce (scant)
- ½ cup honey
- 1 large orange (zested and juice of half)*
- 4 small red chilies, sliced thin (mine were really spicy so I used 4, but adjust to taste)
- 1” piece of ginger, minced
- 4 cloves garlic, minced
- 1 ½ Tbsp. corn starch
- 1 Tbsp. canola oil
- 1.5 – 2 lbs. boneless, skinless chicken breast, fat trimmed and sliced thin with the grain
- 1 Tbsp. toasted sesame seeds
- ¼ cup green onions, sliced thin on the diagonal (optional)
- 2 small red chilies, sliced thin (optional)
*I used a really large orange so half the juice was plenty, but if you’re using a small or less juicy one, juice the whole thing.
- In a bowl, add corn starch and soy sauce and whisk together until smooth. Add all other sauce ingredients and combine. Set aside.
- Heat oil in a large, non-stick pan on medium-high. Add the chicken and sauté until no longer pink, 3 -5 minutes. It will not be completely cooked.
- Add sauce and stir to combine. Sautee until sauce starts to thicken, 1 minute.
- Cover loosely, turn down heat to medium and cook until chicken is completely done, 5 – 10 minutes.
Sauce for Orange Sesame Chicken
Dish out, top with toasted sesame seeds, green onions and small red chilies and serve with hot white rice. This orange sesame chicken has such a nuanced flavour perfectly balanced by the spiciness of the chilies, the citrusy tang of the orange and the mild sweetness of the honey.