I was craving Asian flavours and in planning my meals for the week I thought this sesame garlic chicken from jo cooks looked lovely. I particularly liked the golden colour on the chicken. I was getting hungry just looking at the photo on the website. The recipe is available here:
To make this for one person I used the following ingredients:
- 130g of chicken breast, skinless and cut in cubes
- 1 tbs of flour (but I think I could have gotten away with ½ tbs as I had quite a bit left over)
- Salt and pepper to taste
- 1 tsp of sesame oil
- 1 tsp olive oil
- ½ tbs of sesame seeds
For the sauce:
- 2 tsp of minced garlic (equals 2 cloves)
- 1 tsp sesame oil
- 1 tsp honey
- 1 tsp soy sauce
- 2 tbs (30ml) of chicken stock
- 1 tsp dry sherry
I hadn’t paid that much attention to the recipe except that the ingredients looked pretty good for getting a meal that didn’t have too many calories and the preparation and cooking time was reasonable. So when I came to cook, I was surprised that it used the oven and that the chicken was cubed rather than thinly sliced. I just assume with Asian food that it is going to be a stir fry unless it is a curry – which this clearly wasn’t.
I was a bit skeptical about the cooking method. But I definitely shouldn’t have been. I can’t believe how succulent the chicken was when it came out of the oven. I find that I tend to over cook chicken if I am not careful, but this chicken was just so moist, it nearly melts in your mouth. I am now keen to see what else I could make this way.
The flavours in the sauce are just as fabulous. There is a sweetness from the honey that is offset by the saltiness from the soy and the garlickyness of the garlic. My only regret is that I made a quarter of the sauce. Next time I make this I will only halve the sauce so that I have lots to pour over the rice I ate this with.
I basically followed the recipe. I would do step 3 where you coat the chicken in the flour and salt and pepper before heating the oil in the pan but that is only because once I start the actual cooking process I get flustered if I am also trying to prep food. In scaling it down, I only cooked the chicken for 15 minutes and that was plenty. I used toasted sesame seeds – I was at the shops and couldn’t remember if the recipe said toasted or not so just went for toasted and they worked just fine.
Can’t recommend this dish enough it you are looking for a tasty easy to make meal after work. It is about 350 calories per serve if you don’t make extra sauce and the preparation time of 10 minutes is about right. With the reduction in cooking time for the smaller serve of chicken, the cook time comes down marginally.
To make this I used my new multipan that I bought the other day. It is a lovely small pan with reasonably high sides that can be used on the stove top and in the oven. A great find.