Sesame Ginger Chicken

Lauren Conforti


My husband John came up with this recipe that was inspired by two different recipes. This is very fresh, flavorful & colorful!


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  • 2
    chicken breasts, boneless, cubed
  • 1 can(s)
    bean sprouts, drained
  • 5
    scallions, chopped
  • 2
    carrots, sliced, par-cooked
  • 1/2 c
  • 1 can(s)
    water chestnuts, sliced, drained
  • 2 Tbsp
    sesame seeds
  • ·
    cornstarch to thicken

  • 3/4 c
  • 1/2 c
    soy sauce
  • 1 Tbsp
    garlic powder (or 2 t minced garlic)
  • 1/4 c
    ginger, fresh, grated
  • 1 Tbsp
    olive oil

  • 4 Tbsp
    soy sauce
  • 1 1/2 tsp
    sesame oil
  • 1 tsp
    kosher salt
  • 3 Tbsp
  • 3 Tbsp
    corn starch
  • 3 Tbsp
  • 1 tsp
    baking powder

How to Make Sesame Ginger Chicken


  1. In saucepan combine:
    honey, 1/2 cup soy sauce, garlic, ginger, 1 T olive oil.
    Heat slowly just until honey melts and all ingredients are smooth. Do not boil.
  2. Remove from heat. Stir in chicken cubes until coated, cover & marinate in fridge for 4-5 hours, stirring occasionally. Remove chicken, but reserve marinade.
  3. Roll chicken cubes in batter. Fry chicken in 3-4 T hot olive oil in wok. Cook until no longer pink. Remove chicken from wok.
  4. Add to wok:
    bean sprouts, cook for 1-2 minutes, then add: scallions, carrots, peas, water chestnuts.
  5. Cook in wok 2-3 minutes, or until all veggies are tender
    Add reserved marinade, heat through, then add cornstarch to thicken
    Add chicken & sesame seeds.
    Heat through. Serve over rice

Printable Recipe Card

About Sesame Ginger Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian

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