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Sesame Chicken Breasts

Total Time

Prep: 15 min. + marinating Bake: 15 min.

Makes

6 servings

I triple this recipe when chicken is on sale, freeze it with the marinade in resealable bags. The night before I need it, I place a bag in the refrigerator and the chicken marinates as it thaws.—Anne Wegener, Springville, Indiana

Ingredients

  • 1/4 cup lemon juice
  • 1/4 cup soy sauce
  • 2 tablespoons canola oil
  • 3 garlic cloves, minced
  • 1/2 teaspoon ground ginger
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 4 teaspoons cornstarch
  • 1/2 cup water
  • 1/4 cup chicken broth
  • Hot cooked rice
  • 1/4 cup sesame seeds, toasted

Directions

  1. In a large resealable plastic bag, combine the lemon juice, soy sauce, oil, garlic and ginger. Set aside 1/4 cup for basting, cover and refrigerate. Add chicken to remaining marinade; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
  2. Drain and discard marinade. Broil chicken 4 in. from the heat for 6-7 minutes on each side or until a thermometer reads 170°.
  3. Meanwhile, in a large saucepan, combine the cornstarch, water, broth and reserved marinade until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve chicken and sauce with rice. Sprinkle with sesame seeds.

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