Sesame chicken is a classic Americanized dish found in Chinese restaurants across the United States. Sweet, sour, and sticky, this dish is usually deep fried, but we have adapted this recipe for your Suvie without sacrificing any flavor. Typically this dish is sweeter than it is spicy, but if you want to up the heat feel free to increase the amount of chili sauce to 1 tbsp. We’re serving the chicken with white rice and sesame broccoli to soak up all the delicious sauce.
My Cook: Sesame Chicken
- 2 lbs boneless, skinless chicken breasts
- ¼ cup granulated sugar
- ¼ cup low-sodium soy sauce
- ¼ cup rice wine vinegar
- 1 tsp chili sauce, such as sriracha
- 2 large garlic cloves, minced or finely grated
- 2 tsp ginger, minced or finely grated (about one 1-inch piece)
- 1 tbsp cornstarch dissolved in 1 tbsp water
- 2 tsp toasted sesame oil, divided
- 1 tbsp toasted sesame seeds*
- 1 cup white rice
- 10 oz broccoli florets
Pat chicken dry with paper towels.
In a small saucepan whisk together the sugar, soy sauce, rice wine vinegar, sriracha, garlic, ginger, and 1 tsp sesame oil. Set the sauce over medium-high heat, bring to a boil, and cook for 2 minutes. Stir cornstarch mixture to reincorporate if it has been sitting awhile. Slowly add the cornstarch mixture to the saucepan, whisking vigorously and constantly until thickened, about 30 seconds. Remove the saucepan from heat and allow the sauce to cool slightly for about 5 minutes.
Coat chicken in 2 tbsp sauce. Set aside remaining sauce for serving.
Transfer chicken to vacuum bags and seal. Place white rice and ¼ tsp salt in the starch pan and insert into the lower right zone of your Suvie. Place broccoli in a pan and insert into the upper left section of your Suvie. Place vacuum sealed chicken in a pan, cover with water, and insert into the upper right section of your Suvie. Set to cook.
My Cook Settings
Protein: 150°F for 1 hour
Vegetable: 8 minutes
Starch: 16 minutes
Once the chicken has finished cooking remove all the pans from your Suvie. Pour off water from protein pan and then wipe pan dry. Cut open vacuum bag and place chicken back in the pan; discard any liquid left in the bag. Pat chicken dry and coat the top of each chicken breast with 1 tbsp of reserved sauce.
Return pan to your Suvie and set chicken to broil for 7 to 10 minutes, or until sauce is bubbling and fragrant. While the chicken broils, fluff rice with a fork, toss broccoli with 1 tsp sesame oil, and season both ingredients to taste with salt. Remove chicken from your Suvie. Divide rice and broccoli evenly between 4 plates. Cut chicken into ½ inch slices.
Arrange chicken on top of the rice and coat with reserved sauce. Garnish with toasted sesame seeds.
To toast sesame seeds on the stovetop: Add the sesame seeds to a small skillet and cook over a medium heat. Cook, swirling and shaking the pan often until the seeds are golden and fragrant, about 5-8 minutes.
Alternatively, toast in the microwave: Add the sesame seeds to a shallow, heatproof bowl in an even layer. Microwave on high for about 7 minutes, stopping the microwave every minute at first to stir and check the color, and then stopping every 30 seconds as the color and aroma get closer to toasted.
When picking a wine to pair with Chinese food look for options that contain both sweetness and high acidity. German Riesling fits the bill perfectly and will beautifully balance out the flavors of this dish.