Soy Sesame Chicken With Oriental Vegetables

This vibrant Soy Sesame Chicken dish brings the bold flavors of Chinese cuisine straight to your home kitchen. Tender chicken breasts are marinated in a savory blend of soy sauce, fresh ginger, and garlic, then pan-seared to golden perfection. The highlight is the accompanying medley of oriental vegetables—crisp snow peas, sweet jicama, and tender carrots—quickly blanched to retain their bright color and crunch. Everything comes together in a warm, aromatic sauce enriched with sesame oil and a hint of chili paste for depth. It’s an ideal weeknight meal that feels restaurant-quality yet remains simple enough for busy evenings. Serve over steamed rice or noodles for a complete, satisfying dinner that the whole family will love.

Cooking Method: Boiling, Stewing

Cuisine: Chinese

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 315

Description

This vibrant Soy Sesame Chicken dish brings the bold flavors of Chinese cuisine straight to your home kitchen. Tender chicken breasts are marinated in a savory blend of soy sauce, fresh ginger, and garlic, then pan-seared to golden perfection. The highlight is the accompanying medley of oriental vegetables—crisp snow peas, sweet jicama, and tender carrots—quickly blanched to retain their bright color and crunch. Everything comes together in a warm, aromatic sauce enriched with sesame oil and a hint of chili paste for depth. It’s an ideal weeknight meal that feels restaurant-quality yet remains simple enough for busy evenings. Serve over steamed rice or noodles for a complete, satisfying dinner that the whole family will love.

Directions

1
Combine low-sodium soy sauce, chopped fresh ginger, rice wine vinegar, chopped garlic, hot chili paste, and 1 teaspoon sesame oil in a medium bowl.
2
Pour 1/2 cup of the marinade mixture into a shallow dish and reserve the remaining marinade for the vegetables.
3
Add boneless skinless chicken breasts to the marinade in the dish, turning to coat evenly. Cover and refrigerate for at least 2 hours, or up to 4 hours.
4
Bring a medium pot of salted water to a boil. Add the sliced carrots and simmer for 3 minutes.
5
Add the jicama and snow peas to the pot and cook until just tender, about 2 minutes. Drain and refresh with cold water. Drain well.
6
Drain the chicken from the marinade. Heat 1 tablespoon Oriental Sesame Oil in a heavy large skillet over medium-high heat.
7
Add chicken breasts to the skillet, smooth side down, and cook for 3 minutes.
8
Turn the chicken, sprinkle with sesame seeds, and cook until the chicken is cooked through, about 3 minutes more. Transfer chicken to plates and keep warm.
9
Add canned unsalted chicken broth and the reserved marinade to the hot skillet.
10
Add the blanched carrots, jicama, and snow peas to the skillet. Stir until heated through, about 3 minutes.
11
Remove vegetables from heat. Top the chicken with the vegetables and drizzle the remaining juices from the skillet over the dish. Garnish with chopped cilantro and green onions.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 315kcal

% Daily Value *
Total Fat 11.4g18%
Saturated Fat 3.0g15%
Cholesterol 80mg27%
Sodium 6842mg286%
Total Carbohydrate 14.4g5%
Dietary Fiber 2.4g10%
Sugars 4.8g
Protein 34.8g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/soy-sesame-chicken-with-oriental-vegetables/