Skillet Sesame Chicken Tenders are a moist, flavorful way to serve chicken. It is a quick and easy meal to prepare. This dish is great for lunch or dinner. It warms up well as leftovers, too.
When making this dish, you first toast the sesame seeds then set them aside. Sesame seeds will burn easily, so keep an eye on them. While the sesame seeds are toasting, I make the sauce.
Once the sesame seeds are toasted, I coat the chicken in a flour and spice mixture. The coating smells a little sweet to me when I am making the flour mixture to coat the chicken tenders.
Then, the chicken is sautéed in a little peanut oil. If you don't have peanut oil, you can use your preferred type of oil. Once the chicken is done, add the sauce around the chicken in your skillet and cook for a few minutes until the sauce has thickened. I turn the chicken so that all sides get coated with the sauce. This step is very quick. The sauce adds flavor to the chicken.
Next, dip the chicken strips in the sesame seeds and you are done. I just dip one side, but, if your prefer, you could dip both sides but you will probably need more sesame seeds.
If you like a dipping sauce, you can make extra sauce for dipping and thicken it in a separate sauce pan. The tenders are moist and flavorful without a dipping sauce, so I usually don't make extra sauce for dipping when I serve them. If you do make a dipping sauce, I recommend making it in a separate, small saucepan because your skillet will get little bits from the chicken and those little bits would get in your dipping sauce if you made it in the same pan as the chicken. If little bits don't bother you in a dipping sauce, then you can save yourself from washing another pan and make it in the same pan.
These Skillet Sesame Chicken Tenders pair well with my herb-roasted potatoes and carrots or broccoli.
I hope you enjoy the Skillet Sesame Chicken Tenders!
Skillet Sesame Chicken Tenders
- 1/4 cup sesame seeds, raw
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon cooking sherry
- 1 tablespoon water
- 1/2 teaspoon ground ginger
- 1/2 teaspoon five-spice powder
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons all-purpose flour
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon five-spice powder
- 2 teaspoons peanut oil
- 1 teaspoon granulated garlic
- Toast the sesame seeds in a skillet over medium-high heat. Shake the pan frequently.
- Put the toasted sesame seeds on a plate. You will be dipping the chicken strips in the seeds later.
- Whisk the water, soy sauce, honey, cooking sherry, ginger, and five-spice powder together in a small bowl. Set aside.
- Combine the flour, five-spice powder, granulated garlic, salt and pepper in a shallow bowl.
- Cut the chicken into 2-inch strips.
- Coat each piece of chicken with the flour mixture. Shake the chicken to remove any excess flour.
- Heat the oil in a skillet over medium-high heat. Add the chicken and saute until browned on all sides.
- Add the soy sauce mixture to the skillet and cook until the sauce thickens. This step won't take too long, 2-3 minutes.
- Remove the chicken from the skillet and dip the chicken pieces in the sesame seeds. I usually coat just one side with sesame seeds.