Sesame Chicken Marinade

Yesterday, I picked up 40 pounds of chicken breasts.  Yes, that was a little crazy, but it’s the farm-raised, organic, etc. for super cheap from a farm out here and they only sell it in units of 40 pounds.  Thank goodness for my chest freezer!  So, while I was cleaning it all, I decided to make a bunch of marinades to put the chicken in once I baggie them all for the freezer so that when I pull them out, I have the chicken and marinade all at the same time!  Here’s one of those!

Of course, again with the Asian Husband.  We love Asian flavors, and this is definitely one of my favorites.  I eat it by itself with some steamed veggies or I use it in my stir-fry instead of the teriyaki chicken sometimes, as well.  The trick with Asian marinades is to get them to be (relatively) low-sodium without losing the flavor.  Most recipes call for salt in addition to soy sauce.  I use a low sodium soy sauce and cut the salt out entirely, since the soy sauce has more than enough to begin with.

Recipe – Makes enough for 1 lb chicken breasts

1/2 c. soy sauce

1/3 c. vegetable oil

1 clove garlic, minced

2 tbsp. toasted sesame seeds

1 tbsp. sugar

1 tsp. ground ginger


  1. Combine all ingredients in a quart-sized baggie (the easiest way to do this is to use my easy way to baggie sauces).  Make sure to label the baggie beforehand so you know which marinade is which!
  2. Take off the plastic container, and make sure any lumps of dry ingredients get incorporated into the liquid.
  3. Add two to three chicken breasts.
  4. Let marinate in the fridge for a couple of hours (or longer) or freeze and defrost in the fridge whenever you’re ready to use them!

4 thoughts on “Sesame Chicken Marinade

  1. Made this for dinner tonight, it was a big hit! I agree with not adding any salt, and next time will use lower sodium soy sauce.

    Thanks for sharing!!

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