Sesame Chicken with Take Out Rice

Sesame chicken is exactly what I order for  Take-Out, every time!  I love the crunchy breading, the sweet dark sauce, and that little broccoli to justify it all.  This Version, is gluten-free, but still has a good bit of sugar in it. This recipe is fast and easy. If you don’t want to slice raw chicken up, you can use chicken tenders (sometimes I don’t feel like getting my hands all into dinner!)  Rice can go bad quick, believe it or not. The way we work rice so that it doesn’t build bacteria, is to change the pH balance.  In Sushi, this is done with rice wine vinegar.  Bacteria likes a medium pH balance, so when we spike our rice with some flavor and vinegar, it disrupts the growth conditions for bacteria.  A little “sciencey” but cooking is very science based.

This is always a treat for my Foods II class, real food, real meat!  It’s amazing how quick it comes together and how delicious it is.  Indulge, knowing this is lower in fat and calories than take out! Enjoy this meal!

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield:  4-6 Servings


4 Chicken Breast cut into strips
1 Tbsp Veg or Canola Oil
4 Tbsp Tamari (really good soy sauce)more to taste
1 Cup Maple syrup
1/2 Cup Honey
1 Tbsp minced garlic
3-5 green onions- chopped (green and white part for good flavor!)
1/4 Cup Sweet Hot Mustard (Inglehoffer brand is the only I’ve ever seen and what I use)
1/4 Cup Toasted Sesame seeds (available in the Spice or Chinese food Isle)
1 head broccoli- chopped
2 Cups Rice – prepared according to directions
3 Tbsp Seasoned rice wine vinegar


  1. In a skillet, warm oil on medium high heat.
  2. Saute chicken until fully cooked, getting a nice light brown color on the chicken.
  3. Remove chicken and let it sit on a paper towel lined plate while you are pulling together the sauce
  4. Add garlic, mustard, soy, tamari, and honey to the pan.  Stir constantly on medium heat until it begins to bubble slightly.
  5. Meanwhile toss broccoli in saute pan with a little oil (1 Tbsp), for about 3-5 minutes until it gets bright
  6. The sauce will thicken quickly, so stir often.  You are working with sugar so keep an eye on it- it burns easy! Add chicken and green onions when sauce has thickened to your preference.  Warm chicken and then remove from heat. Top with sesame seeds.
  7. Add Rice Wine Vinegar to cooked rice, plate rice.
  8. Top with more sesame seeds and green onions for garnish.



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