Mandarin Sesame Lotus Chicken
Mandarin Sesame Lotus Chicken
Mandarin Sesame Lotus Chicken is a Chinese recipe categorized as main course, with 25 min of prep, 20 min of cooking, and 45 min total. It yields 4 servings.
A midnight-hued glaze pools around caramelized lotus root and tender chicken, each bite kissed with mandarin brightness and toasted sesame allure.
Nutritional Information
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 483 kcal | 24.1% |
| Protein | 41 g | 82% |
| Fat | 22 g | 28% |
| Fiber | 2.6 g | 9% |
| Sodium | 663 mg | 29% |
*Percent Daily Values are based on a 2,000-calorie diet.
Ingredients
- 1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces (680g)
- 1/2 teaspoon kosher salt (3g)
- 1 tablespoon vegetable oil (15mL)
- 8 oz lotus root, peeled and thinly sliced (225g)
- 3 tablespoons low-sodium soy sauce (45mL)
- 2 tablespoons honey (42g)
- 1 tablespoon rice vinegar (15mL)
- 2 garlic cloves, minced (6g)
- 1 tablespoon fresh ginger, minced (15g)
- 2 tablespoons cornstarch (16g)
- 1/4 cup water (60mL)
- 1 cup mandarin orange segments, drained (240mL)
- 1 teaspoon toasted sesame oil (5mL)
- 2 tablespoons toasted sesame seeds (18g)
- 1/4 cup green onions, chopped (8g)
Utensils
- Skillet or wok
- Cutting board
- Chef’s knife
- Spatula
- Tongs
- Small mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
Step by Step Instructions
- Season the chicken thigh pieces with the kosher salt.
- Blanch the sliced lotus root in boiling water for 3 minutes, drain it well, and pat it dry.
- Whisk the soy sauce, honey, rice vinegar, garlic, and ginger in a small bowl.
- Whisk the cornstarch and water in a separate cup until smooth.
- Heat the vegetable oil in a wok or large skillet over medium-high heat and cook the chicken in one layer for 6 to 8 minutes, until browned and the thickest piece reaches 165°F (74°C); transfer it to a plate.
- Add the blanched lotus root and stir-fry for 3 to 4 minutes, until lightly browned but still crisp.
- Pour in the soy-honey sauce and bring it to a boil, then stir in the cornstarch slurry and cook until glossy and thickened.
- Return the chicken and its juices, add the drained mandarin orange segments, and fold gently for 1 minute so the fruit stays intact.
- Remove from the heat, drizzle with the toasted sesame oil, and finish the Mandarin Sesame Lotus Chicken with the toasted sesame seeds and green onions.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Mandarin Sesame Lotus Chicken into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Mandarin Sesame Lotus Chicken gently in a covered skillet over low to medium-low heat with a small splash of the original sauce to retain moisture and flavor. Turn or stir as needed for even heating and verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
chef's knife, cutting board, saucepan, colander, measuring tools, small bowls, whisk, wok or large skillet, instant-read thermometer.
Check the thickest piece with an instant-read thermometer; poultry is ready at 165°F (74°C).
Prep time: 25 minutes. Cook time: 20 minutes. Total time: 45 minutes. Timing reflects the listed method; begin checking at the recipe's objective doneness cue.
Recipe FAQs & Cooking Guidance
How do I keep lotus root crisp?
Slice it evenly, blanch for only 3 minutes, dry it thoroughly, and stir-fry over medium-high heat. Do not simmer it for a long time after the sauce thickens.
Can I prepare components ahead?
Slice and blanch the lotus root and whisk the soy-honey sauce up to one day ahead. Refrigerate them separately from the raw chicken; make the cornstarch slurry and drain the mandarins just before cooking.
How can I add heat?
Add 1 teaspoon chili crisp with the soy-honey sauce or add 1/4 teaspoon red pepper flakes. Start with one option so the mandarin and sesame remain distinct.
Can I make it plant-based?
Replace the chicken with 14 ounces pressed extra-firm tofu cut into cubes. Brown the tofu in vegetable oil, then follow the lotus root and sauce steps unchanged.
Variations & Serving Suggestions
- Replace chicken with 14 ounces pressed extra-firm tofu and brown it before adding the lotus root.
- Add 1 teaspoon chili crisp with the soy-honey sauce for heat.
- Replace mandarin segments with equal-volume seedless clementine segments.
- Store leftover chicken, lotus root, and sauce in an airtight container in the refrigerator for up to three days.
- Reheat gently over low heat in a skillet or in short bursts in the microwave, stirring occasionally and adding a splash of water or broth if the sauce has thickened.
Mandarin Sesame Lotus Chicken is a glossy stir-fry of tender, citrus-bright chicken with nutty sesame, candied mandarin segments, and crisp lotus root. Make it for an impressive weeknight dinner that comes together quickly yet feels ceremonial with festival-inspired flavors. It’s perfect for anyone craving a cozy, shareable meal that balances savory depth with fresh sweetness.
Mandarin Sesame Lotus Chicken glows with a citrus-sesame lacquer over tender braised chicken thighs, caramelized lotus root, toasted sesame seeds, and jewel-like mandarin segments for a romantic, moonlit table.
- A glaze of mandarin juice, dark soy, and toasted sesame oil caramelizes into a glossy lacquer that clings to every bite of chicken and lotus root.
- Finish with citrus segments, lotus chips, and a light sprinkle of sesame seeds to keep texture crisp and luminous.
- Pair with the Moonlit Sesame Scallops for a complementary citrus-sesame seafood course.
About This Recipe
A mandarin sesame recipe can feel like a little lantern lit in the kitchen, especially when it stars Mandarin Sesame Lotus Chicken. The dish glows with citrus brightness from mandarin orange segments, which cut through the soy’s umami and the nutty warmth of sesame. It feels both intimate and celebratory, a weeknight meal that borrows a page from festival tables in East Asia while staying completely approachable at home.
The beauty of this flavor pairing lies in its quiet balance. Sesame seeds have traveled across continents for centuries, from ancient trade routes in Asia to home kitchens worldwide, where their toasty aroma signals comfort and home cooking. Mandarin oranges, prized in Chinese cuisine for their sweet-taint-free zest and mandarin pith, bring a sunlit sweetness that survives the heat of a quick glaze. Layer in lotus root, a vegetable with delicate crunch and a symbol of purity and longevity in Chinese culture, and you have a dish that feels both modern and steeped in tradition. The moonlit name echoes the idea of sharing a luminous meal with family, under soft lighting and a gentle simmer.
- Serve it over steamed jasmine rice to soak up the glossy glaze, or alongside a bed of wilted greens such as spinach or bok choy for a green counterpoint.
- Pair with a light cucumber salad dressed in rice vinegar for refreshing balance.
- Add a comforting bowl of miso soup to complete the cozy, umami-leaning spread.
- Introduce a pinch of red pepper flakes during the final simmer for a gentle warmth that keeps the citrus brightness intact.
- For a vegetarian variation, substitute the chicken with tofu or mushrooms and keep the same glaze for a similarly glossy finish.