Indulge your taste buds in a delightful journey with our Sesame Teriyaki Chicken—a perfect blend of savory and sweet that makes weeknight dinners a culinary adventure. This recipe boasts crispy chicken coated in a mouthwatering teriyaki sauce, complemented by spicy cucumbers and a crunchy sesame breadcrumb topping. It’s a quick and easy dinner solution that promises to elevate your home-cooked meals to restaurant-quality delights.
In our household, Sesame Teriyaki Chicken has evolved into a beloved tradition—a dish that brings our family together around the dinner table. I vividly remember the first time I surprised my husband with this culinary masterpiece. The aroma of sesame and teriyaki filled the kitchen, and as we took the first bite, it was an instant hit. Now, it’s a go-to recipe for weeknight dinners, creating cherished moments with our little family.
Why This Sesame Teriyaki Chicken:
Discover the Magic Behind a Weeknight Staple!
- Irresistible Flavor Fusion: The combination of soy sauce, honey, rice vinegar, and sesame oil creates a symphony of flavors that dance on your taste buds.
- Textural Bliss: Crispy chicken, spicy cucumbers, and sesame breadcrumbs offer a delightful textural contrast, making each bite a culinary adventure.
- Quick and Easy: Perfect for busy weeknights, this recipe comes together effortlessly, ensuring a delicious meal without sacrificing precious family time.
- Versatility: Tailor the spice level to your liking, making it suitable for both spice enthusiasts and those who prefer a milder flavor.
- Aesthetic Appeal: The vibrant colors of bell peppers and fresh cucumbers make this dish as visually appealing as it is delicious.
Ingredients:
- 4 tablespoons sesame oil (60 ml)
- 1/2 cup Panko breadcrumbs (50 g)
- 1/4 cup raw sesame seeds (32 g)
- Crushed red pepper flakes, to taste
- 2 tablespoons chopped chives or green onions
- 1/2 cup low sodium soy sauce or tamari (120 ml)
- 1/4 cup honey (85 g)
- 3 tablespoons rice vinegar (45 ml)
- 2 cucumbers, thinly sliced
- 1 pound boneless skinless chicken thighs or breasts, thinly sliced (450 g)
- 2 teaspoons corn starch or flour (8 g)
- 4 cloves garlic, minced or grated
- Black pepper, to taste
- 1 inch fresh ginger, grated
- 2 red or orange bell peppers, thinly sliced
- Steamed white or brown rice for serving (ginger rice in notes)
Directions:
- Begin by creating the sesame crumbs: In a large skillet, heat 1 tablespoon oil, Panko, sesame seeds, and a pinch of red pepper flakes over medium heat. Toast until lightly caramelized (3-4 minutes), then transfer the crumbs to a plate and sprinkle with salt. Set aside.
- Prepare the sauce by combining soy sauce, honey, rice vinegar, and 1 tablespoon oil.
- Toss cucumbers with 1/4 cup of the sauce and a pinch of red pepper flakes. Allow it to sit.
- In a medium bowl, toss together chicken, cornstarch, and a pinch of black pepper.
- Wipe the skillet clean, heat the remaining 2 tablespoons of oil, and brown the chicken until crispy (about 5 minutes). Add bell peppers, garlic, and ginger, cooking for an additional 2-3 minutes.
- Pour in the sauce, bring to a boil over medium-high heat, and cook until the sauce coats the chicken (about 5 minutes).
- Serve the chicken over bowls of rice, topping it with sesame crumbs and spicy cucumbers. Enjoy the delightful fusion of flavors!
Notes:
- Customize the spice level according to your preference.
- Experiment with different vegetables for added variety.
- For a complete meal, try serving over ginger rice.
