Pat’s Seared Sesame Chicken
As I was buying a bottle of wine last week, I ran into Pat, a dear family friend who said she had a delicious recipe for me. Always happy to be on the receiving end of a great recipe, I listened as she described simple yet flavorful Asian ingredients and a very quick preparation. She was actually making the recipe that very night.
I knew right away that this chicken dish had the potential to become a go-to recipe for my family and many others as well. First, Pat is an excellent cook. So, anything she passed along was bound to be fantastic. And with a syrupy glaze created by three key ingredients and an Asian flavor adored by so many, what wouldn’t be to love?
This is the type of meal for which I often cook extra to guarantee leftovers, and I am so glad I did. The finished product was rated a definite ten, and I can already envision these leftovers in Thai Bok Choy Salad, Whole Wheat Cheddar Chicken Quesadillas or simply reheated with some veggies and rice.
Pat’s recipe calls for chicken thighs. I used boneless, skinless chicken breasts this time around and also doubled her recipe to feed a few more mouths. Additionally, I deglazed the skillet with a little chicken stock I had in the refrigerator to incorporate all those little yummy, caramelized pieces that stick to the bottom of the pan.
SEARED SESAME CHICKEN:
2 tablespoon honey
1/2 teaspoon ground ginger
4 teaspoons soy sauce
olive oil for coating pan
1 1/2 pounds boneless, skinless chicken thighs, opened flat (I used boneless, skinless breasts, pounded to an even thickness)
3-4 tablespoons sesame seeds
optional: about a third of a cup of chicken stock or white wine for deglazing the pan.
Mix honey, soy sauce and ginger and set aside.
Heat a non-stick or cast iron skillet over med-high heat and lightly coat with olive oil. Saute chicken for 5 minutes; turn and sauté the other side for 3-5 minutes more or until cooked through. (My chicken breasts took about 4 minutes per side.)
Pour the reserved sauce over the chicken and let it warm in the skillet for about 30 seconds, turning chicken to coat both sides. If desired, pour in stock or wine and scrape up the crusty pieces sticking to the pan, incorporating them into the sauce. There is a lot of flavor there!
Remove to dinner plates and sprinkle with sesame seeds…and thank Pat!