Clay Pot Sesame Chicken
Delight your taste buds with this irresistibly aromatic Clay Pot Sesame Chicken, a comforting one-pot meal bursting with bold Asian flavors. Tender chunks of boneless chicken thighs are simmered to perfection in a luscious, savory-sweet sauce made from soy sauce, dark soy, sesame oil, and a touch of honey, creating a glossy coating that pairs beautifully with the dish’s mix of shiitake mushrooms, red bell peppers, and fragrant ginger and garlic. The clay pot cooking technique enhances the depth of flavor while keeping everything moist and tender. Garnished with toasted sesame seeds and fresh green onions, this dish is served over fluffy jasmine rice for a complete meal that’s both hearty and satisfying. Perfect for weeknight dinners or as a crowd-pleasing dish, this sesame chicken recipe brings authentic Asian home cooking right to your table.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 4 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons rice wine (or dry sherry)
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 50 milliliters water
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 3 green onions, sliced
- 1 red bell pepper, sliced
- 150 grams shiitake mushrooms, sliced
- 2 tablespoons vegetable oil
- 2 teaspoons toasted sesame seeds
- 4 cups cooked jasmine rice (for serving)
Instructions
Cut the boneless, skinless chicken thighs into bite-sized pieces and set aside.
In a small bowl, whisk together soy sauce, dark soy sauce, sesame oil, rice wine, honey, cornstarch, and water until smooth. This will be your sauce mixture.
Heat the clay pot or a heavy-bottomed pot over medium heat. Add vegetable oil and swirl to coat.
Add minced garlic and ginger to the pot and stir-fry for 1 minute until fragrant.
Add the chicken pieces to the pot and cook for 3-4 minutes, stirring frequently, until the chicken is lightly browned.
Add the sliced red bell pepper and shiitake mushrooms to the pot. Stir-fry for 2-3 minutes until the vegetables start to soften.
Pour the sauce mixture into the pot, stirring to coat the chicken and vegetables evenly. Bring the sauce to a gentle simmer.
Cover the clay pot with its lid and let everything cook for 10-12 minutes over low heat, allowing the flavors to meld together.
Remove the lid and stir in the sliced green onions. Simmer for an additional 2 minutes to thicken the sauce slightly.
Sprinkle toasted sesame seeds over the dish as a garnish.
Serve the Clay Pot Sesame Chicken hot over steamed jasmine rice and enjoy!
Nutrition Facts
Calories |
3216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.5 g | 148% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 4943 mg | 215% | |
| Total Carbohydrate | 356.0 g | 129% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 25.9 g | ||
| Protein | 173.5 g | 347% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 332 mg | 26% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2764 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
