Clay Pot Sesame Chicken
65 mins (prep 20, cooking 45)
15 ingredients
4-6 servings
From Dana Jacobi’s book, The Best of Clay Pot Cooking. She says, “Cooking in a clay pot gives you a particularly succulent version of this popular dish. Serve it hot, right from the pot, accompanied by steamed broccoli and rice. Or let the chicken cool, shred the meat, and serve it as a salad tossed in its velvety, nutty sauce.” My husband and I really enjoy this recipe. Prep time doesn’t include clay pot soaking time, typically 15 minutes in lukewarm water; new pots require about 30 minutes; drain thoroughly. Soaking time is not an issue for me as I do my prep work while the pot is soaking.

Categories:  chicken , chicken-breast , poultry , main-dish , meat , equipment , <-4-hours , time-to-make , asian ,
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Serving Size (71.1 g)
Servings 4
Amount per Serving
Calories 58.24 Calories from Fat 13.95
% Daily Value *
Total Fat 1.55g 9.53%
Saturated Fat 0.41g 8.22%
Trans Fat 0.0g %
Cholesterol 19.82mg 26.42%
Sodium 288.05mg 48.01%
Total Carbohydrate 3.87g 5.16%
Dietary Fiber 1.27 g 20.28%
Sugars 0.8 g %
Protein 7.84g 62.7%
Vitamin A 308.29IU% Vitamin C 6.28mg%
Calcium 34.64mg% Iron 1.02mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
creamy peanut butter, piece ginger, sherry wine, toasted sesame oil, hot pepper flakes