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Chinese Recipe : Sesame Chicken with Chinese Cabbage and Broccoli


  • 1/4 c. soy sauce
  • 2 tbsp. rice wine or dry sherry
  • 2 tbsp. sesame oil
  • 1 clove garlic, minced
  • 2 tsp. minced fresh ginger root
  • 1 tbsp. sugar
  • 1/4 c. toasted sesame seeds
  • 2 whole chicken breasts, skinned, boned, and cut in bite-size pieces
  • 3 tbsp. peanut oil
  • 1 c. green onions, cut in 1 inch lengths
  • 3 c. sliced fresh broccoli flowerettes
  • 3 c. Chinese cabbage
  • 2 tsp. cornstarch, dissolved in 2 tbsp. water


  1. Trim Chinese cabbage of all but 1 inch of green tops and slice diagonally; slices diagonally in 1/2 inch pieces
  2. In medium bowl, stir together soy sauce, dry sherry, sesame oil, garlic, ginger, sugar, and sesame seeds. Add chicken and marinate at least 1 hour.
  3. In a wok or skillet, heat peanut oil over medium heat for 2 minutes.
  4. Add onions, broccoli, and cabbage. Stir fry 1 minute. Transfer to dish; set aside.
  5. Add chicken mixture to wok or skillet (add more oil if needed). Stir fry until pinkness is gone, about 3 minutes.
  6. Remove to dish with slotted spoon. Dissolve cornstarch in water. Add to liquid in wok. Cook, stirring constantly, until mixture boils and thickens.
  7. Return chicken and vegetables to sauce. Cook, stirring constantly, 1 minute.

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There are 6 comments
dick – Aiken S.C
January 21, 2011 - 10:54

the chiken is good

December 22, 2010 - 21:03
Subject: Great!

I made this but with bok choy instead of chinese broccoli. It was delicious. the chicken was tender and flavorful. the comment below that complains about it not being sweet and crispy is used to the super unhealthy stuff you get at chinese buffets that is not authentic at all. I really liked this recipe.

September 11, 2010 - 00:18
Subject: Nice - very nice

I cold cooked this in a cheap wok over gas. Peanut oil became olive oil, corn starch became potato starch, added thin sliced carrots for color, mixed black sesame seeds with regular for fun.

Very authentic. Quasit has it right, this is a clean version. Good balance.

Highly recommended.

Quasit – Washington
October 25, 2009 - 17:26
Subject: real.

this is actually a much more "chinese" version of this popular dish. it has way less sugar than the american "restaurant" version, and the chicken is not breaded. very nice

Chelle – Colorado
May 27, 2009 - 23:09
Subject: sesame chicken recipe

I tried this recipe and it was NOTHING like an sesame chicken i have ever had. I was expecting a sweet, semi-crispy chicken meal. But it had a very strong ginger taste and was not sweet at all. My opinion is to try a different recipe than this one.

Reply to Chelle
Bill – Sacramento, CA
March 04, 2011 - 19:42
Subject: Re: sesame chicken recipe

I tried this recipe and it was NOTHING like an sesame chicken i have ever had.

There are authenic Chinese dishes and then there is the Chop Suey Highway. The much maligned Chop Suey began as a dish served in China's Guangdong Province. It's name back then was pinyin: zá suì. Its on-going alteration to American tastes began in 1888 and has led to the balderized version we know today as "chop suey". Today's chop suey has about as much in common with pinyin: zá suì as a hamburger does with a hot dog. Not that there is anything wrong with that.

Chelle, it is probably best for you to stick with the chop suey highway and not comment on authentic Chinese food havng too much of a ginger taste (he wrote in an unintentionally patronizing voice )

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