Sesame Glazed Chicken

Every once in awhile we will pick up take out Chinese food when Dan is gone at work. It's not really his thing and the kids and I love it. However, it is not great for the waistline, not to mention the MSG. This dish is a little high in sugar and I think you could substitute some of the sugar for honey if that is a concern. You can also use this glaze as a marinade. Just let the chicken sit for about 30 minutes and then grill. If you do that bring the glaze back to a boil and simmer for about 5-7 more minutes. 

Sesame Glazed Chicken

For the glaze:
2  tablespoons cornstarch
2  tablespoons water
1  cup low-sodium soy sauce
1/4  cup white sugar
1/4  cup brown sugar
2  tablespoons rice wine vinegar
2  tablespoons Asian chili sauce
1  tablespoon lemon juice
2  teaspoons hoisin sauce
1/2  teaspoon Sesame oil
3  cloves garlic, minced (1 1/2 teaspoons)

Other ingredients:
4-5 boneless skinless chicken breasts, trimmed and pounded to uniform thickness
Toasted Sesame seeds
Green onion, diced
Rice or Noodles 

Combine the cornstarch and water in a small jar and shake well to combine. Set aside.

In a saucepan combine the soy sauce, sugars, vinegar, Asian chili sauce, lemon juice, hoisin sauce, Sesame oil and garlic. Bring the mixture to a boil. While whisking constantly slowly add the cornstarch and water mixture. Reduce the heat and simmer for 10 minutes.

Place the chicken in a glass baking dish. Pour the glaze mixture over the chicken. 

Bake in a 400 degree oven for 25-30 minutes or until the chicken is cooked through. 

Serve over rice or noodles, sprinkle with Sesame seeds and green onions.

Cooks Note: I served the chicken over rice. I just simmered the rice according to package instructions in chicken broth and added some thawed peas and carrots at the end of cooking.

Enjoy!

Kim

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