Sesame Sweet and Sour chicken

Does anyone have the recipe for Seasame Sweet and Sour Chicken?

baked or stir fry???


3 boneless skinless chicken breast
sesame seeds (optional)
1 green bell pepper (julienned)
1 clove of garlic (chopped)
2 1/2 tbsp. of coconut oil
1 jar of La Choy sweet and sour sauce

Cube chicken into desired chuncks; set aside. Heat oil until melted over low heat. Add sesame seeds and chopped garlic, stir to mix together, turn up heat to med-hi, and add chicken.

Stir fry until chicken is thoroughly cooked, then add bell pepper and sweet and sour sauce. Stir and turn down heat to low.

Cover and simmer for about 10 minutes until bell pepper is soft and tender. Serves 2-3.


2 1/2 - 3 lbs. cut-up chicken
1/4 c. butter or margarine
1 c. pineapple preserves or orange marmalade
1/4 c. realemon juice
1 T. brown sugar
2 t. cornstarch
2 t. soy sauce
1 T. sesame seeds, toasted
1 can (11 oz.) mandarin orange sements, drained
1/2 c. sliced water chestnuts

Preheat oven to 350* F. In large skillet, brown chicken in butter or margarine on all sides; arrange in greased 13 X 9-inch baking pan.

In small saucepan combine preserves, realemon juice, sugar, cornstarch and soy sauce; mix well. Bring to a boil; pour over chicken. Sprinkle with sesame seeds.

Bake uncovered 50 minutes, basting occasionally.

Add orange segments and water chestnuts; baste; bake 10 minutes longer or until chicken is tender.

To toast sesame seeds: place in baking pan and toast in oven (before using pan for chicken).

  • 2 tablespoons sesame seeds, raw
    • 1 tablespoon water
    • 1 tablespoon low-sodium soy sauce
    • 1 tablespoon maple syrup
    • 1 tablespoon dry sherry
    • 1 teaspoon ginger root, fresh, minced
    • 1/2 teaspoon five-spice powder
    • 2 tablespoons all-purpose flour
    • 1/2 teaspoon table salt
    • 1/4 teaspoon black pepper
    • 1 pound boneless, skinless chicken breasts, cut into 2-inch pieces
    • 2 teaspoons peanut oil


Place a large nonstick skillet over medium-high heat. Add sesame seeds and cook until lightly toasted, shaking the pan frequently, about 2 to 3 minutes; transfer seeds to a shallow dish and set aside.

Whisk water, soy sauce, maple syrup, sherry, ginger and five-spice powder together in a small bowl; set aside.

Combine flour, salt and pepper in a shallow dish; add chicken and turn to coat. Shake chicken pieces to remove excess flour.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and sauté until browned on all sides, about 5 minutes. Add soy sauce mixture to chicken and cook until sauce thickens and is almost evaporated, about 2 to 3 minutes more.

Dip chicken pieces in toasted sesame seeds and serve, drizzled with any additional soy sauce mixture.

This recipe for Sesame Chicken serves/makes 4.

OR: crockpot:

* 2 pounds skinless, boneless chicken thighs.
* 1/2 cup low sodium soy sauce
* 1/3 cup packed brown sugar
* 1/4 teaspoon garlic powder
* 1/4 teaspoon ground ginger
* 1 tablespoon ketchup
* 2 tablespoons toasted sesame seeds


Place chicken thighs in the slow cooker. Whisk together remaining ingredients in a bowl and pour over chicken.

Cover and cook on low 6 to 8 hours or on high 3 or 4.

This recipe for Sesame Seed Chicken serves/makes 4.