Sesame Chicken

An old-cookbook favorite: chicken browned in a skillet, then simmered in a pineapple-soy sauce with ginger and toasted sesame seeds. Spoon it over rice — the make-ahead egg fried rice from this kitchen is below, and it also lives on its own as its own post.

Serves 6. A covered 45-minute simmer once the sauce comes together.

Ingredients

• About 2 lbs boneless, skinless chicken breast, cut into 1-inch pieces — or boneless, skinless chicken thighs, cut into pieces, for more of a takeout taste
• 4 tablespoons grapeseed oil
• 2 teaspoons minced pared gingerroot (fresh ginger, peeled and minced)
• 1 clove garlic, minced
• 2 tablespoons sesame seeds
• 1 can (20 ozs.) crushed pineapple in juice
• 1/4 cup firmly packed light brown sugar
• 1/3 cup soy sauce
• 2 tablespoons cornstarch
• 3/4 cup water
• Hot cooked rice, for serving (the egg fried rice below)

A note on the photos: The batch in these photos was made with cut-up chicken breast pieces, just like the recipe. Boneless, skinless thighs work the same way and taste even more like takeout.

Steps

1. Prep the chicken. Cut the chicken into 1-inch pieces if it isn’t already, and pat everything dry with paper towels.
2. Brown. Measure the grapeseed oil into a large skillet and heat it. Add the chicken and brown it all over. Take it out of the skillet and set it aside.
3. Toast the aromatics. Stir the gingerroot, garlic, and sesame seeds into the drippings. Sauté slowly, stirring several times, until the seeds are golden.
4. Build the sauce. Stir in the pineapple with its juice, the brown sugar, and the soy sauce. Heat to boiling.
5. Thicken. Mix the cornstarch with the water in a small bowl until smooth, then stir it into the skillet. Cook, stirring constantly, until the sauce thickens and boils for 1 minute.

6. Simmer. Place the chicken back in the sauce, heat to boiling, then cover. Simmer about 45 minutes, stirring several times, until the chicken is tender.

7. Serve. Arrange the chicken on a large deep serving platter and spoon part of the sauce over the top. Serve the rest of the sauce separately, with the hot cooked rice.

The Egg Fried Rice (included)

Day-old rice is the whole secret. Full standalone version: Make-Ahead Egg Fried Rice

Day 1 — Instant Pot Jasmine Rice

• 2 cups uncooked jasmine rice, rinsed until the water runs mostly clear
• 2 cups water, plus an optional pinch of salt

1. Add the rice, water, and salt to the Instant Pot. Seal and cook on High Pressure for 3 minutes.
2. Allow 10 minutes of natural pressure release, then release the rest. Fluff with a fork.
3. Spread in shallow containers to cool quickly, cover once the steam is gone, and refrigerate overnight (get it into the fridge within 2 hours — never leave cooked rice out overnight).

Day 2 — Fry the Rice

• 5–6 cups cold, cooked jasmine rice
• 4 large eggs, beaten
• 1 1/2 cups frozen peas and carrots (or mixed vegetables)
• 3 garlic cloves, minced
• 3–4 tablespoons soy sauce, to taste
• 2 tablespoons grapeseed or other neutral oil, divided
• 1 teaspoon toasted sesame oil (optional)
• 3 green onions, sliced (optional)

1. Heat a large wok or skillet over medium-high heat with a little of the oil. Scramble the eggs until just set and move them to a plate.
2. Add the remaining oil and stir-fry the peas and carrots 2–3 minutes. Add the garlic for 30 seconds.
3. Add the cold rice, breaking up clumps. Stir-fry 3–5 minutes until heated through and lightly browned in spots.
4. Stir in 3 tablespoons soy sauce (the fourth to taste), fold the eggs back in, and cook 1–2 minutes until everything is hot.
5. Off the heat, stir in the sesame oil if using and top with green onions. Serve hot under the sesame chicken.