Best 4 Sesame Coated SautÃed Chicken Breasts Recipes

Indulge in a tantalizing culinary experience with our Sesame-Coated Sautéed Chicken Breasts, a symphony of flavors and textures that will delight your palate. This delectable dish features tender, juicy chicken breasts coated in a savory blend of sesame seeds, soy sauce, and aromatic spices, then expertly sautéed to perfection. Accompany the chicken with a medley of stir-fried vegetables, each bursting with vibrant colors and flavors, to create a harmonious balance of taste and nutrition. As a bonus, we've included two additional recipes to expand your culinary horizons: a refreshing Asian Cucumber Salad with a tangy dressing, and a flavorful Cilantro Lime Rice that perfectly complements the main course. Get ready to embark on a culinary journey that will leave you craving for more.

Here are our top 4 tried and tested recipes!

PERFECT SESAME CHICKEN

Perfect Sesame Chicken image

If you want the perfect sesame chicken recipe this is it! You may want to increase the vinegar or lower the amount of sugar. It all depends on how sweet you want the sauce.

Provided by Doreen P

Categories World Cuisine Recipes Asian

Time 1h15m

Yield 6

Number Of Ingredients 21

Ingredients

2 tablespoons all-purpose flour
2 tablespoons cornstarch
¼ teaspoon baking soda
¼ teaspoon baking powder
2 tablespoons low-sodium soy sauce
1 tablespoon dry sherry
2 tablespoons water
1 teaspoon vegetable oil
1 dash sesame oil
1 pound skinless, boneless chicken breast meat - cubed
1 cup chicken broth
1 cup white sugar
2 tablespoons distilled white vinegar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chile paste
1 clove garlic, minced
¼ cup cornstarch
½ cup water
1 quart olive oil for frying
2 tablespoons toasted sesame seeds

Steps:

Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

Nutrition Facts : Calories 506.7 calories, Carbohydrate 49.8 g, Cholesterol 43.1 mg, Fat 28.5 g, Fiber 0.7 g, Protein 14 g, SaturatedFat 4.7 g, Sodium 713.9 mg, Sugar 33.7 g

SIMPLE SAUTEED SESAME CHICKEN

Simple Sauteed Sesame Chicken image

A healthier, simpler, and more savory take on sesame chicken. This recipe can be made with regular flour or with a gluten-free flour mix, along with basic ingredients you can already find in your kitchen. My husband absolutely loves it and it is the perfect alternative to a night in with take-out. Best served with steamed rice, broccoli, carrots, and water chestnuts. Serve with steamed rice and vegetables.

Provided by Alyson Petruncio

Categories World Cuisine Recipes Asian

Time 20m

Yield 6

Number Of Ingredients 11

Ingredients

4 large chicken breast halves
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 teaspoon red pepper flakes
1 teaspoon garlic powder
½ teaspoon onion powder
3 tablespoons low-sodium soy sauce
2 tablespoons sesame oil
2 teaspoons honey
1 tablespoon olive oil

Steps:

Cut chicken breasts into 1 1/2-inch slices about 1/4-inch thick. Season with salt and pepper. Combine flour, red pepper flakes, garlic powder, and onion powder in a large bowl. Add chicken and toss well. Add soy sauce, sesame oil, and honey; stir to coat.
Heat olive oil in a skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden brown and juices run clear, 10 to 15 minutes.

Nutrition Facts : Calories 253.1 calories, Carbohydrate 5.7 g, Cholesterol 86.1 mg, Fat 10.5 g, Fiber 0.4 g, Protein 32.3 g, SaturatedFat 2 g, Sodium 728.9 mg, Sugar 2.4 g

MEAL PREP SESAME CHICKEN BREASTS

Meal Prep Sesame Chicken Breasts image

The sesame flavor of these easy-prep breasts can take you in a million directions-- on one night toss them in a Caesar Salad, on the next you can tuck them into fajitas.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 boneless, skinless chicken breast (about 8 ounces each)
1 tablespoon rice wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup roasted white sesame seeds
1/4 cup black sesame seeds
2 tablespoons olive oil
1 teaspoon sesame oil

Steps:

Brush the chicken on both sides with the vinegar. Sprinkle the chicken on both sides with 1 teaspoon salt and a few grinds of pepper. Mix the white and black sesame seeds in a shallow dish. Firmly press the chicken into the sesame seeds until well coated on both sides.
Heat the olive oil and sesame oil in a large skillet over medium-high heat. Add the chicken and cook undisturbed until just starting to turn white, about 1 minute. Flip the chicken and cook undisturbed until the other side is turning white, about 1 minute. Reduce the heat to low, cover and cook until the chicken is completely cooked through and an instant-read thermometer inserted into thickest part registers 165 degrees F, about 10 minutes. Serve the chicken as a whole piece or sliced crosswise into strips.
The chicken will keep up to 4 days. Let cool completely before refrigerating.
Caesar Salad: Slice the chicken and toss with romaine lettuce and store-bought Caesar dressing; top with hard-boiled eggs, olives, grated Parmesan and anchovies, if desired.
Mac and Cheese: Stir diced chicken and broccoli or cauliflower florets into your favorite version of macaroni and cheese.
Fajitas: Serve the chicken sliced with rice, taco-seasoned sautéed peppers and onions, black beans and tortillas.
Cashew-Chicken Salad: Serve on top of mixed greens with cashews, mandarin oranges, shredded cabbage and store-bought dressing.

SESAME ENCRUSTED CHICKEN BREASTS WITH GINGER-SOY SAUCE

Sesame Encrusted Chicken Breasts With Ginger-soy Sauce image

Serve this on a bed of steamed rice or couscous. Be careful when browning the chicken, not to let it burn. That's why it's finished off in the oven. Enjoy this wonderful recipe from Cooking with Caprial-American Bistro Fare!

Provided by Sharon123

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 boneless skinless chicken breasts, 6 ounces each
salt and black pepper
1 cup sesame seeds
1/2 teaspoon chili flakes
1 tablespoon vegetable oil
1 teaspoon vegetable oil
4 garlic cloves, chopped
1 tablespoon chopped gingerroot
1/2 cup wine, mirin (or any good rice wine)
1 cup chicken stock
1 tablespoon hoisin sauce
2 tablespoons Asian chili sauce
1/2 teaspoon dark sesame oil
1 teaspoon fresh basil, chopped
soy sauce

Steps:

Preheat oven to 350*F. For the chicken breasts, season chicken with salt and pepper. In a small bowl, mix sesame seeds and chile flakes and then dredge the chicken breasts in the mixture to coat them. Heat vegetable oil in a large saute pan until smoking hot. Add chicken brests and brown each side well, about 2 minutes per side.
Remove chicken from pan and transfer to a baking pan. Bake for another 3 to 5 minutes until the chicken breasts are just cooked through.
For the sauce,while the chicken breasts are baking, heat veg. oil in the same pan you removed them from. Add the garlic and gingerroot and saute until you can smell the aroma, 1 to 2 minutes over high heat. Add mirin wine and boil over high heat until reduced by half, 2 to 3 minutes. Add chicken stock and boil over high heat to reduce a bit, 2 to 3 minutes.
If the chicken breasts are finished cooking by this time, remove them from the oven and allow to stand. Add hoisin sauce and chile sauce to saute pan and bring to a boil. Season with sesame oil, basil, and soy sauce.
Serve chicken breasts over steamed rice or couscous. Serve half of the sauce over the chicken and the remainder on the side. This will not be a very thick sauce; it is meant to be thin and light. Enjoy!

Tips:

Use boneless, skinless chicken breasts: This will make the dish easier to prepare and cook evenly.
Slice the chicken breasts into thin strips: This will help them cook quickly and evenly.
Marinate the chicken in the soy sauce, sake, and sesame oil mixture for at least 30 minutes: This will help to flavor the chicken and make it more tender.
Use a large skillet or wok to cook the chicken: This will give the chicken plenty of room to cook evenly and prevent it from overcrowding.
Cook the chicken over high heat, stirring constantly: This will help to sear the chicken and keep it tender.
Add the vegetables and cook until tender: The vegetables should be cooked through but still slightly crisp.
Stir in the sesame seeds and green onions: These ingredients will add flavor and color to the dish.
Serve the chicken and vegetables over rice: This will make a complete and satisfying meal.

Conclusion:

Sesame-Coated Sautéed Chicken Breasts is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The chicken is marinated in a flavorful mixture of soy sauce, sake, and sesame oil, then sautéed with vegetables and sesame seeds. The result is a tender and flavorful chicken dish that is sure to please everyone at the table.