Sesame Chicken

Thanks to my sister-in-law and brother-in-law, tonight's dinner is being brought to you by one serious hangover.  Last night they threw an amazing wine party and today I paid for it.  And, nothing helps a hangover like some Chinese food.  However, takeout can get pretty fattening, so I bring you some make-your-own-takeout: Sesame Chicken.

I will admit - this sesame chicken does not have the deep-fried, sticky, ooey-gooey sauce, nor does it have the true "sesame chicken" flavors.  It was, however, delicious.  The orange marmalade and soy sauce flavors really shine through and don't be afraid of all those red pepper flakes - not much of a kick at all.  Certainly one to be filed in my "make-your-own-takeout" folder for another night.

Thanks, Tricia and Ed, for another amazing wine party!

Sesame Chicken

Sesame Chicken

What You Need:

• 3 boneless, skinless chicken breasts, cubed
• 2 tbsp soy sauce
• 2 tbsp orange marmalade
• 1 tbsp white wine
• 1/2 tsp crushed red pepper flakes
• 1/2 c flour
• 2 tbsp sesame seeds
• 2 tbsp butter, melted

How You Do It:

1. In a large Ziploc bag, combine soy sauce, orange marmalade, wine, and crushed red pepper flakes. Toss in the chicken cubes and marinate in refrigerator up to 1 day.
2. Combine flour and sesame seeds in separate large Ziploc bag.  Drain chicken and toss in flour mixture to lightly coat.
3. Spread chicken cubes on large rimmed baking tray.  Drizzle with melted butter.
4. Bake at 375* for 10 minutes.  Turn chicken and bake additional 10 minutes.

Sesame Chicken recipe adapted from Melissa d'Arabian at Foodnetwork.com.