WORK IN PROGRESS · UNTESTED CONVERSION
Stovetop Sesame-Free Chicken
A skillet adaptation of the Taste of Home Instant Pot Sesame Chicken recipe. Sesame and soy are omitted, with a new sauce and no rice requirement.
- Servings
- 4, provisional
- Equipment
- Large skillet with lid
- Status
- Untested
Proposed ingredients
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1–2 tablespoons olive oil or another tolerated cooking oil, replacing sesame oil
- ¼ cup coconut aminos, replacing soy sauce
- ¼ cup water or unsalted chicken broth
- 3 garlic cloves, minced
- ¼ teaspoon ground ginger, proposed replacement for the original crushed red pepper flakes
- ¼ cup honey, optional and not yet decided; consider a tolerated sweetener instead, amount to be determined
- Salt to taste, after the sauce has reduced
- Optional: ⅛ teaspoon xanthan gum, added carefully to thicken if needed, or reduce sauce without it
- Optional: sliced green onions, for serving
- For serving: cauliflower rice, konjac noodles, or other tolerated accompaniment, instead of cooked rice
Omitted: sesame oil, sesame seeds, soy sauce, cornstarch, red pepper flakes and cooked rice.
Proposed stovetop method
- Combine coconut aminos, water or broth, garlic and ginger. If choosing to use honey, mix it in now; otherwise leave the sauce unsweetened until you decide on a substitute.
- Warm the oil in a broad skillet over medium heat. Brown the chicken in batches so pieces develop color without overcrowding.
- Return the chicken to the pan. Pour in the sauce, cover, and simmer gently over medium-low heat until the chicken pieces reach 165°F internally, approximately 8–12 minutes depending on their size.
- Remove the lid and simmer briefly to reduce the sauce. If a thicker glaze is wanted, add a tiny amount of xanthan gum while whisking vigorously, or simply continue reducing until it coats the chicken.
- Taste and adjust seasoning and sweetness. Garnish with optional sliced green onions and serve with the preferred non-rice accompaniment.
Conversion notes
Not tested: This is an experimental conversion. Coconut aminos will not taste identical to soy sauce; the honey decision and sweetener balance remain open. The proposed ginger instead of red pepper flakes is also a working choice, not a confirmed preference. No nutrition calculations or confirmed finished texture are claimed.
Important: Sesame and soy are omitted from this adaptation. Check packaged ingredient labels for these allergens. The original version contains sesame oil, sesame seed garnish, soy sauce, honey, cornstarch and rice; those are not part of the current working version.
Source
Adapted from “Instant Pot Sesame Chicken,” attributed to Karen Kelly of Germantown, Maryland, as printed by Taste of Home (2024 printout). The original is a four-serving pressure-cooker recipe; this is a new, separately written stovetop development draft based on the changes requested by The Hungry Canary creator.