Sesame chicken typically consists of battered and deep-fried chicken pieces coated in a thick, glossy sauce and sprinkled with toasted sesame seeds. For a pregnant individual, this dish is generally safe to eat, provided important caveats are observed regarding ingredient preparation and food handling. The way the sauce is constructed and the nature of takeout food require careful consideration.
Addressing Potential Alcohol Content in the Sauce
A primary concern with savory takeout sauces is the potential inclusion of alcohol. Many sesame chicken recipes use a small amount of cooking wine, such as Shaoxing rice wine or dry sherry, in the marinade and sauce to enhance flavor. Since no amount of alcohol is considered safe during pregnancy, understanding the cooking process is important.
The common belief that all alcohol “cooks off” completely is inaccurate, as studies show that a percentage remains depending on the cooking method. For a sauce that is quickly simmered, which is common in restaurant settings, up to 40% of the initial alcohol content can be retained after 15 minutes of cooking. Since sesame chicken sauce is often boiled briefly to thicken, a small, trace amount of alcohol may still be present in the final dish.
To minimize this potential exposure, it is prudent to inquire with the restaurant about their specific preparation methods. Asking if they use cooking wine or sherry in the sauce is a simple step, and requesting that the sauce be prepared without it is a reasonable modification. For a homemade version, substituting the wine with chicken broth or non-alcoholic rice vinegar eliminates the concern entirely.
Safety of Main Ingredients
Poultry, sesame seeds, and soy sauce are generally safe for consumption during pregnancy when properly prepared. Chicken is a source of lean protein, which supports fetal growth and development. It is essential that the chicken is fully cooked, ensuring no pinkness remains and eliminating the risk of foodborne illnesses like Salmonella or Toxoplasma.
The sesame component, including the seeds and oil, is also safe. Sesame seeds are a source of healthy fats, fiber, and minerals, and there is no scientific evidence to support traditional beliefs that they cause uterine contractions. Soy sauce, which provides the salty base for the sauce, is safe, but its high sodium content shifts the focus to broader nutritional considerations.
Nutritional Considerations for Regular Consumption
While sesame chicken is safe as an occasional meal, its nutritional profile makes it unsuitable as a dietary staple during pregnancy. A single restaurant serving can contain a high amount of sodium. This high sodium intake is a concern because excessive consumption can contribute to blood pressure issues and is significantly higher than the recommended daily limit for most adults.
The dish also typically contains a substantial amount of refined sugar, often exceeding 40 grams per serving. This high sugar content, combined with the deep-fried chicken, contributes to a high calorie and fat density, which can lead to excessive weight gain if consumed frequently. For these reasons, sesame chicken should be viewed as an indulgence to be enjoyed sparingly, allowing for a diet that prioritizes nutrient-dense foods. Choosing a version with a lighter sauce or non-fried chicken, such as a stir-fry, can make the dish a healthier option.
Food Safety and Preparation Guidelines
When consuming sesame chicken as takeout or leftovers, strict adherence to food safety guidelines is important to prevent bacterial growth, particularly the risk of Listeria, which is more dangerous during pregnancy. The meal should be served and eaten “piping hot,” meaning it is steaming when it arrives, to ensure any potential bacteria have been killed. If the food arrives lukewarm, it should be immediately reheated until steaming.
Any leftovers must be refrigerated within two hours of being served; this time frame shrinks to one hour if the ambient temperature is above 90°F. When reheating the leftovers, they must be heated thoroughly to an internal temperature of 165°F, or until steaming hot throughout, to eliminate any bacteria that may have multiplied during storage.