The gift of good taste.

Sesame Asian Chicken

Yield: 4 servings

Sesame Asian Chicken

1 ½ lbs. boneless, skinless chicken breast, cut into 1” cubes
1 c. chicken stock, low sodium
½ c. each water and soy sauce
¼ c. Olio Honey Ginger White Balsamic
¼ c. Olio cava vinegar
3 tbsp. light brown sugar
2 tbsp. cornstarch
1 tbsp. sesame oil
1 ½ c. cornstarch
½ c. flour
½ tsp. baking soda
½ c. Olio Arbequina olive oil, for sauteeing
Sesame seeds and sliced scallions, for garnish
1 tbsp. each of Olio Citrus Habanero Olive Oil and regular sesame oil
2 tbsp. fresh ginger, minced or grated
2 garlic cloves, minced

Reserved marinate


  1.        Whisk together chicken stock thru sesame oil in a bowl. Place 6 tbsp. in a zip-loc bag and add the cubed chicken, marinate for at least 30 minutes in the refrigerator. Reserve the remaining marinate.
  2.       To make the sauce, heat 1 tbsp. each of sesame oil and Olio Citrus Habanero Olive Oil in a skillet. Add garlic and ginger, cook 1 minute. Add reserved marinate, bring to a simmer. Cook until darkened and thickened. Remove from heat and cover to keep warm.
  3.       Sift together cornstarch, flour and baking soda. Remove chicken from marinate. Pat dry. Toss with the cornstarch mixture.
  4.       Over medium-high, heat a large skillet with canola oil. Add chicken in 2 batches, removing cooked chicken to a paper towel to drain excess oil.
  5.       Add chicken to sauce. Toss to coat evenly. Sprinkle with garnish. Serve.