As Good as Takeout Chinese Sesame Chicken (and Green Beans)

I know you won’t believe me when I say that this recipe tastes as good as real Chinese takeout, but it does!  I’m not trying to pass this off as a healthy recipe, but I’m sure it’s healthier than what you’d get at the Chinese place around the corner (no MSG, preservatives, additives, etc.).  Next time you have a craving for Chinese takeout, whip up this much more affordable version in your own kitchen with ingredients you probably already have on hand!

Chinese Sesame Chicken

1 lb. chicken, cut into 1-inch pieces
2 Tbsp. flour
2 Tbsp. cornstarch
1 Tbsp. sesame seeds
olive oil
1 cup water
1 cup sugar (sucanat works and is better for you)
1/4 cup vinegar
4 Tbsp. soy sauce (I use low-sodium)
2 Tbsp. cornstarch (or arrowroot powder)
brown or white rice

In a small bowl, combine flour and 2 Tbsp. cornstarch.  Transfer half of this mixture to a shallow dish and coat half of the chicken pieces with it.  Add remaining flour mixture and coat remaining chicken.  Fry in a skillet in a small amount of oil.  Remove from heat.

In a small amount of oil, fry sesame seeds.  Set aside.

In a bowl, combine water, sugar, vinegar, soy sauce, and cornstarch to form a sauce.  Add sauce to cooked chicken and return skillet to heat.  Add sesame seeds and cook until sauce is thickened.

Prepare rice as desired.  Serve Chinese Sesame Chicken over rice with Chinese Green Beans (see below).

Serves 3-4.

Chinese Green Beans

green beans, fresh (trimmed) or frozen
1 Tbsp. butter
soy sauce
sesame seeds

In a skillet over medium heat, saute green beans in butter until slightly softened but still crisp.  Add soy sauce to taste and saute an additional minute or so.  Sprinkle with sesame seeds and serve immediately.


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  1. says

    yay1 I’ve been looking for a nice and easy chinese recipe. Shall try this out. Except maybe I’d add some green chilli paste to the chicken to cater to my Indian need for spice in my food!

  2. says

    looks delicious and we could easily make this even with our food allergies (just our ‘special’ butter)!

    Thanks for sharing;) Definitely on my “going to try this soon” list… as soon as I get some sesame seeds;)

  3. Michelle says

    I made this and it was just like I was eating in my favorite Chinese restaurant but less fat. You are right, I made with 3/4 cup sugar but will try with 1/2 cup. It was still good with 3/4 cup though.

    I also had steamed broccoli cooked it a little over 5 mintues and it had that beautiful green color you get at the restaurant.

    Very easy recipe!

  4. says

    We loved this meal that lets us stay at home but still taste flavors we usually only experience at a Chinese Restaurant/or with Chinese Take-out. Thanks, Aliesha!

  5. says

    Hi Aliesha,

    I am blog hopping from Drea’s blog where (as you’ll probably know ;-)) shared this recipe. Since she said she made it up and I sometimes change my recipes, too, I’d like to read both ways.
    As you I do not like all this add-ons in food and I have a tip for you…when you use oil, try to use only olive oil, grape seed oil or rape oil. They are the so called “good oils”. For all other oils it was found out that our body can deal with it and put it right on the hips. I highly recommend grape seed oil for salad, especially in summer mixed with raspberry vinegar it tastes very nice.

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