Thai Sesame Chicken Recipe

Chicken breast: Cut into bite-sized pieces, this is the main protein of the dish.

Sesame oil: Adds a rich, nutty flavor to the chicken.

Soy sauce: Provides a salty, umami taste that enhances the overall flavor.

Honey: Adds a touch of sweetness to balance the savory elements.

Rice vinegar: Gives a slight tanginess that complements the other flavors.

Garlic: Minced to infuse the dish with aromatic depth.

Toasted sesame seeds: Sprinkled on top for a crunchy texture and nutty taste.

Cornstarch: Mixed with water to thicken the sauce.

Green onions: Chopped and used as a fresh garnish.

When cooking the chicken breast, make sure to cut it into uniform bite-sized pieces to ensure even cooking. This helps the chicken cook more consistently and prevents some pieces from being overcooked while others are undercooked. Additionally, when adding the cornstarch mixture to the skillet, ensure you stir continuously to avoid lumps and achieve a smooth, thickened sauce.

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a suitable alternative.

• sesame oil - Substitute with olive oil: Olive oil can provide a similar richness, though it lacks the nutty flavor of sesame oil.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• honey - Substitute with maple syrup: Maple syrup can provide a similar sweetness with a slightly different flavor profile.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can be used in the same quantity.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it is less pungent.

• toasted sesame seeds - Substitute with sunflower seeds: Sunflower seeds can provide a similar crunch, though they have a different flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder can thicken sauces in the same way as cornstarch.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the chicken to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• Transfer the cooled Thai sesame chicken into an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. This will keep the chicken flavorful and safe to eat.
• For longer storage, place the chicken in a freezer-safe container or a heavy-duty freezer bag. Label the container with the date to keep track of its freshness.
• When ready to reheat, thaw the chicken in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.
• Reheat the chicken in a skillet over medium heat, adding a splash of water or chicken broth to prevent it from drying out. Stir occasionally until heated through.
• Alternatively, you can reheat the chicken in the microwave. Place it in a microwave-safe dish, cover loosely with a microwave-safe lid or plastic wrap, and heat in 1-minute intervals, stirring in between, until hot.
• To refresh the dish, sprinkle additional toasted sesame seeds and chopped green onions before serving. This will enhance the presentation and flavor, making it taste freshly made.

• For the stovetop method:

  1. Heat a skillet over medium heat.
  2. Add a splash of sesame oil or chicken broth to the skillet.
  3. Add the leftover Thai sesame chicken and stir occasionally until heated through, about 5-7 minutes.
  4. If the sauce has thickened too much, add a bit of water or soy sauce to loosen it up.

• For the microwave method:

  1. Place the Thai sesame chicken in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap to retain moisture.
  3. Microwave on medium power for 2-3 minutes, stirring halfway through.
  4. Check if the chicken is heated through; if not, continue microwaving in 30-second intervals.

• For the oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Thai sesame chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, or until the chicken is heated through.
  5. Stir halfway through to ensure even heating.

• For the air fryer method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Thai sesame chicken in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check if the chicken is heated through; if not, continue heating in 2-minute intervals.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods. Essential for cooking the chicken and combining it with the sauce.

• Mixing bowl: A bowl used to combine ingredients. Needed for whisking together the soy sauce, honey, rice vinegar, and minced garlic.

• Whisk: A kitchen utensil used for blending ingredients smoothly. Ideal for mixing the sauce ingredients together.

• Measuring spoons: Tools used to measure small quantities of ingredients accurately. Necessary for measuring sesame oil, soy sauce, honey, rice vinegar, and cornstarch.

• Measuring cups: Tools used to measure larger quantities of ingredients. Useful for measuring water to mix with cornstarch.

• Knife: A tool used for cutting or chopping. Essential for cutting the chicken breast into bite-sized pieces and chopping green onions.

• Cutting board: A durable board on which to place material for cutting. Used to prepare the chicken and green onions.

• Garlic press: A tool used to crush garlic cloves efficiently. Handy for mincing garlic cloves.

• Spatula: A broad, flat, flexible blade used to mix, spread, and lift food. Useful for stirring the chicken and sauce in the skillet.

• Measuring jug: A container used to measure liquid ingredients. Useful for measuring water for the cornstarch mixture.

• Serving dish: A dish used to present food. Ideal for serving the finished Thai sesame chicken.

Pre-cut chicken: Buy pre-cut chicken breast to save time on preparation.

Ready-made garlic: Use pre-minced garlic from a jar instead of mincing fresh cloves.

Quick sauce mix: Prepare the soy sauce, honey, rice vinegar, and garlic mixture in advance and store it in the fridge.

Instant thickener: Mix cornstarch and water ahead of time and keep it ready to use.

Garnish prep: Chop green onions and toast sesame seeds in advance for quick garnishing.