Sesame Chicken Strips
Tender chicken strips coated in a lightly crisp coating, tossed with a glossy sesame glaze and toasted sesame seeds. A simple, comforting dish that comes together quickly for weeknights, with a touch of sweetness and a hint of soy and garlic.
Ingredients
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
- 2 tbsp vegetable oil, for cooking
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp soy sauce
- 2 tbsp water
- 1 clove garlic, minced
- 1 tbsp rice vinegar
- 2 tbsp honey or maple syrup
- 1 tbsp soy sauce (additional for glaze)
- 1 tbsp sesame oil
- 2 tsp toasted sesame seeds
Instructions
- Pat the chicken strips dry with a clean towel. This helps the coating stick and prevents sogginess.
- In a shallow bowl, mix flour, salt, and pepper. Lightly dust the chicken strips in the flour mixture, shaking off excess.
- Heat the vegetable oil in a large skillet over medium heat. Add the floured chicken strips in batches, cooking until golden and cooked through, about 3–4 minutes per side. Transfer to a plate lined with paper towels.
- In the same skillet, combine garlic, soy sauce, water, honey, rice vinegar, and sesame oil. Simmer for 2–3 minutes until the glaze thickens slightly.
- Return the cooked chicken strips to the pan and toss to coat evenly with the glaze. Cook for another minute, then sprinkle with toasted sesame seeds.
- Serve immediately. The dish pairs nicely with steamed rice, quick stir-fried vegetables, or a simple green salad.