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Sesame Sweet Sour Chicken   Printer & Mobile Version
Excellent Flavor - Easy to make
© 1997 – 2015 Updated

A delicious sesame chicken that you would normally find in a Chinese restaurant, served of course with lots of soy sauce in the sweet and sour. I don't think you'll be able to tell the difference. I came up with this because before my no salt, lowest sodium regime, I loved sweet sour sesame chicken that we used get in a local Chinese restaurant. This one is easy to prepare as well.
Nutritional Information
Sodium Per Recipe: Sodium Per Recipe: 499.9 mg Sodium Per Serving (6): 83.3 mg


Per Serving:
Calories: 305.6
Protein: 28 g
Carbohydrate: 42.9 g
Dietary Fiber: .46 g
Total Sugars: 35.7 g
Total Fat: 2.989 g
Saturated Fat: .604 g
Monounsaturated Fat: .92 g
Polyunsaturated Fat: .999 g
Cholesterol: 68.4 mg
Trans Fatty Acids: .03 g
Total Omega-3 FA: .06 g
Total Omega-6 FA: 0 g
Calcium: 73.7 mg
Potassium: 511.9 mg
Sodium: 83.3 mg
Vitamin K: .279 mcg
Folic Acid: 0 mcg
Serves 6

Ingredients
  • 2 tablespoons corn starch (1.44 mg)
  • 2 tablespoons cold water (trace)
  • cup white granulated sugar (1.5 mg)
  • 2 tablespoons brown sugar (10.8 mg)
  • 6 tablespoons Grandma's, Brer Rabbit or other no salted molasses (21 mg)
  • cup distilled, cider or other vinegar (1.2 mg)
  • teaspoon ground ginger (.288 mg)
  • 6 cloves garlic, minced (processed)(3.06 mg)
  • 6 (24 ounces) pieces skinless or boneless chicken* (460.2 mg)
  • 2 tablespoons sesame seeds (1.98 mg)
Peel garlic cloves, mince.**

In a medium saucepan over medium heat, stir in water and starch. Stir in sugar and then rest of ingredients except for the chicken and sesame seeds. Bring to light boil, turn heat down and let simmer at low simmer temp for about a half hour. Stir frequently until sauce thickens.

Preheat oven to 425° F. Place chicken into baking dish and spread half the sauce over chicken. Sprinkle with half the sesame seeds. Bake for 25 minutes, turn over and put rest of sauce on chicken and sprinkle rest of sesame seeds on chicken. Continue baking for another 20 to 25 minutes or until done.

Serve hot. Can reheat. Stores in zip lock bags in refrigerator for up to 4 days.

*May use small chicken strips or bites that equal 24 ounces for 6 servings. Boneless, skinless works very well with this recipe.
**I like to put the cornstarch and water, vinegar and sugar into my Braun HandHeld along with the garlic and really give it a whirl.


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