Asian Sesame Chicken

I love three cup chicken, but Hanna always complain that it is too oily.  I have resorted to this alternative recipe when I want to cook Chinese stewed chicken instead. Lots of ginger, no sugar👍, and still very flavorful with the reduced sesame oil.


  • 1 lb boneless, skinless chicken thigh
  • Chicken marinade
    • 2 Tbsp light soy sauce
    • 1 Tbsp shaoxing wine
    • 1 Tbsp sesame oil
  • 4 inch ginger root. Peeled, and finely julienned
  • Additional 2 Tbsp light soy sauce
  • 1 Tbsp shaoxing wine
  • 2 Tbsp sesame oil
  • 1/2 cup water
  • 1/2 Tbsp ground pepper, more for garnish
  • Cilantro for garnish


  1. Wash and cut chicken thigh into 1 inch pieces.
  2. Marinade the chicken with the marinade and place in the refrigerator while preparing the other ingredients.
  3. Peel and finely julienne the ginger, set aside.
  4. Heat oil in a wok over medium high heat.
  5. Add the julienned ginger and fry until fragrant.
  6. Add the chicken to the wok and continue to fry until the chicken is browned.
  7. Add the remaining ingredients and 1/2 cup water.
  8. Bring to a boil over medium high heat until the water is reduced.
  9. Garnish with cilantro and ground white pepper.
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