Sesame Chicken: So Easy!
Craving takeout but wanting a healthier option? This Sesame Chicken recipe delivers all the sweet, savory, and nutty flavors you love, without the guilt. Prepare to be amazed at how quickly you can create a restaurant-quality meal that's actually good for you!
Equipment
- Large bowl
- Medium bowl
- Whisk
- Large Skillet or Wok
- Measuring cups and spoons
- Spatula or tongs
- Cutting board
- Knife
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- ¼ cup cornstarch
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup low-sodium soy sauce
- ¼ cup honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tsp ground ginger
- ½ tsp garlic powder
- ¼ tsp red pepper flakes optional
- 1 tbsp sesame seeds
- 2 green onions, chopped optional
- 1-2 tbsp olive oil or avocado oil
- Cooked rice or quinoa, for serving
Instructions
- In a large bowl, toss the chicken cubes with cornstarch, salt, and pepper until evenly coated.
- Heat 1-2 tablespoons of olive oil or avocado oil in a large skillet or wok over medium-high heat.
- Add the chicken to the skillet in a single layer, being careful not to overcrowd the pan. You might need to cook the chicken in batches to achieve proper browning.
- Cook the chicken for about 5-7 minutes, flipping occasionally, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the chicken from the skillet and set aside.
- In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, cornstarch, water, ground ginger, garlic powder, and red pepper flakes (if using).
- Pour the sesame sauce into the same skillet you used to cook the chicken.
- Bring the sauce to a simmer over medium heat, stirring constantly, until it thickens slightly. This should take about 2-3 minutes.
- Add the cooked chicken back to the skillet and toss to coat evenly with the sesame sauce.
- Cook for another 1-2 minutes, allowing the chicken to heat through and the sauce to cling to the chicken.
- Remove the sesame chicken from the heat and sprinkle with sesame seeds and chopped green onions (if using).
- Serve immediately over rice, quinoa, or your favorite grain.
Notes
For best results, ensure chicken pieces are uniform in size for even cooking. Do not overcrowd the pan when cooking chicken; cook in batches if necessary. Adjust sweetness by reducing honey amount. Add more red pepper flakes or sriracha for extra spice. Freshly grated ginger and minced garlic will enhance the flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.