The Pioneer Woman Tasty Kitchen
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Orange Sesame Chicken

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Level: Easy

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Description

My husband loves Sesame Chicken but I do not like the thick, fried breading typically found with the dish. I decided to combine the sweetness of orange and a semi-sesame sauce to some baked chicken. The result was a delicious meal with minimal guilt! If you are serving more than 2 people, double the recipe for each additional 2 individuals.

Ingredients

  • 2 whole Boneless, Skinless Chicken Breasts
  • 4 Tablespoons Soy Sauce
  • 4 Tablespoons Orange Marmalade
  • 2 Tablespoons Sherry
  • 1 teaspoon Crushed Red Pepper Flakes
  • ½ teaspoons Ground Ginger
  • 1 teaspoon Freshly Minced Garlic
  • ¾ cups Flour
  • 1 Tablespoon Sesame Seeds Plus Extra For Garnish If Desired
  • 3 Tablespoons Melted Butter

Preparation

Preheat oven to 350 F.

1. If you are working with bone-in chicken, remove the skin and debone. Once the meat is boneless and skinless, cut into 1 inch cubes. Place into a shallow bowl that’s just large enough to hold the meat.
2. Combine soy sauce, marmalade, sherry, pepper flakes, ginger and garlic in a bowl. Pour approximately half of the mixture onto the meat. Reserve the remaining for the glaze. Refrigerate for 20 minutes.
3. After the meat has marinated, combine flour and sesame seeds in a resealable plastic bag. Remove the chicken pieces from the marinade and shake to remove excess moisture. Toss the chicken into the bag with the dry mixture and shake to coat. Place chicken onto a large baking sheet.
4. Pour the melted butter over the chicken and bake for 20 minutes, turning the pieces over after 10 minutes.
5. While the chicken cooks, pour the reserved liquid into a saucepan over medium heat and reduce by at least half until it’s a glaze consistency.
6. When the chicken is golden, remove it from the oven and toss with the glaze before plating.
7. Sprinkle additional sesame seeds for garnish.

Note: I served this meal with a side of brown rice sauteed with stir-fried vegetables.

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