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.
- 2 lbs boneless, skinless chicken breasts
- ¼ cup granulated sugar
- ¼ cup low-sodium soy sauce
- ¼ cup rice wine vinegar
- 1 tsp sriracha
- 2 garlic cloves, minced
- 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
1) In a small saucepan whisk together 1/4 cup sugar, 1/4 cup soy sauce, 1/4 cup rice wine vinegar, 1 tsp sriracha, 2 garlic cloves, 2 tsp ginger, and 1 tsp sesame oil. Bring to a boil over medium-high heat and cook for 2 minutes. Stir cornstarch mixture to reincorporate, and add 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.
2) Pat chicken dry and then coat in 2 tbsp sauce. Set aside remaining sauce for serving. Transfer chicken to vacuum bags and seal. Place chicken in a Suvie pan, cover with water and place in the bottom zone of Suvie. Place broccoli in a second Suvie pan and place into the top zone of Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Sous Vide at 150°F for 1 hour
Top Zone: Steam for 8 minutes
3) Place 1 cup white rice and ¼ tsp salt in the Suvie rice pot (black handles). Cover pot with a lid and insert into the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Rice, White Rice, 1 Cup
4) Once the chicken has finished cooking, remove 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.
5) Return pan to your Suvie and set chicken and broccoli to broil for 7 to 10 minutes, or until sauce is bubbling and fragrant. While the chicken broils, fluff rice with a fork. Remove pans from Suvie. Toss broccoli with 1 tsp sesame oil, and season to taste with salt.
6) 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.
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.