Use Butcher's Bone Broth to create a rich and tangy sauce for a sesame chicken that won't have you craving takeout ever again. Using bone broth allows you to add some weight to the sauce as well as saltiness without having to add actual salt. Feel free to add some chili if you're looking to get some heat in your dish, too!
- 2 pounds boneless, skinless chicken breasts, cut into pieces
- 1/2 teaspoon salt
- 1/2 teaspoons pepper
- 3 tablespoons flour
- 2 tablespoons toasted sesame oil
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon white vinegar
- 1/2 cup Butcher’s Chicken Bone Broth
- 2-3 tablespoons toasted sesame seeds
- rice and vegetables for serving (if serving with rice, cook rice in additional Butcher’s Chicken Bone Broth, subbing out water for a 1:1 ratio)
- 1 package Butcher’s Salt & Pepper Chicken (optional)
- Preheat oven to 400F. In a bowl, whisk together Butcher’s Chicken Bone Broth, brown sugar, 1 tablespoon sesame oil, garlic cloves, soy sauce and vinegar. Set aside.
- Heat a large oven-proof skillet over medium-high heat. Toss chicken with salt, pepper and flour. Add olive oil and 1 tablespoon sesame oil to skillet, and once hot, add chicken in a single layer. Cook until seared and golden on one side, then flip and cook until golden again, about 2-3 minutes. Pour bone broth sauce over top and toss to coat, then turn off heat. Place skillet in oven and bake for 20 minutes. Remove and cover with sesame seeds. Serve with veggie of your choice and brown rice.
Note: If using Butcher’s Chicken, simply cube the Butcher’s Chicken and coat it in salt, pepper, and flour and toss with the set aside sauce and warm through—about 2-3 minutes. Once warmed serve with vegetables and rice.