Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
2 tablespoons sesame seeds
1/4 cup honey
3 tablespoons soy sauce
2 tablespoons ketchup
2 teaspoons toasted sesame oil
1/4 teaspoon crushed red pepper
4 boneless, skinless chicken breast halves (about 1 1/2 lb. total), trimmed and pounded to 1/2-inch thickness
1/4 cup all-purpose flour
2 tablespoons vegetable oil
3 cloves garlic, chopped
How to Make It
Toast sesame seeds in a small dry skillet over medium heat, stirring frequently, until golden, about 3 minutes. Transfer to a small bowl.
In a separate small bowl, mix honey, soy sauce, ketchup, sesame oil and red pepper. Sprinkle chicken with salt. Place flour in a shallow bowl. Dredge chicken in flour, shaking off excess. Place chicken in one layer on a plate.
Warm vegetable oil in a large nonstick skillet over medium-high heat. Sauté chicken until cooked through, turning once, 5 to 7 minutes total. Transfer to a plate.
Add garlic to skillet and cook, stirring, until fragrant, about 30 seconds. Stir in honey mixture. Bring to a simmer and cook, stirring, until thickened, about 1 minute. Remove pan from heat, return chicken with any juices to skillet and turn pieces to coat in sauce. (Add a tablespoon of water if sauce is too thick.) Sprinkle with sesame seeds and serve.
I made this 3 times now. Each time it came out delicious. I made it exactly as written, no changes. We loved it and I know I"ll make it again. Cutting it up in smaller pieces sounds like a good idea too.
Chicken was good. I recommend cooking the chicken in an oil like peanut or an Asian stir fry oil and not canola. The flavor from the sauce was good so I did a hot wok fry with oil and garlic of white onions, green onions, and tomato. After one minute I added the sauce that was left over and I diced the chicken into the stir fry. I had it with a side of buckwheat. This was very good. Definitely will make again!
This was phenomenal. I cut up the chicken into small chunks rather than frying them as full breasts; my family prefers small pieces over rice, and it's also just easier to eat. We also ran out of honey after 2 T, so I substituted the other 2 T with 2.5 T brown sugar + 0.5 T water. It was pretty sweet, so I will probably cut down the brown sugar to just 2 T next time- but it was so good, I don't plan to make it with all honey next time either! I also doubled the red pepper flakes, since my family likes spiciness. Otherwise, I followed the recipe. When I saw this in my friend's mom's All You magazine the other day, I knew I wanted to try it, but I had no idea it would become a new family favorite!
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