If you’re looking for a quick and satisfying meal that doesn’t skimp on flavor, this healthy Sesame Chicken recipe is sure to become your go-to. Featuring tender chicken breast bites coated in a deliciously sweet, tangy, and slightly spicy sauce, this dish captures all the flavors of traditional Chinese-American takeout while being lower in calories and more nutritious. With just a few simple ingredients, you can whip up a meal that the whole family will love in under 35 minutes.
Sesame Chicken is a beloved staple in many American Chinese restaurants, often celebrated for its crispy texture and glossy sauce. However, many versions are loaded with sugar and fat from frying. In this healthier rendition, we use boneless, skinless chicken breasts, which are lower in fat, and we achieve that coveted crispy texture using minimal oil. Whether you serve it up over rice or noodles, you can enjoy this classic dish without the guilt!
Let’s dive into the reasons why this recipe should be in your weekly rotation.
Why You’ll Love This Recipe
This Sesame Chicken recipe not only hits all the right notes in terms of flavor, but it’s also designed to be healthier than its takeout counterpart. The marriage of sweet and savory elements creates an addictive flavor, while the tender chicken bites come perfectly coated in sauce, making every bite irresistible. Here are a few more reasons to love this dish:
- Healthier Option: By using lean chicken breast and a sugar-free sweetener, you can enjoy this meal with fewer calories and carbs.
- Quick to Prepare: Most of the cooking happens within 35 minutes, making it a perfect choice for busy weeknights.
- Family-Friendly: With its mild heat level and pleasing taste, this dish is sure to be a hit with kids and adults alike.
- Versatile: The recipe can easily be modified to fit various dietary requirements, whether you’re looking for gluten-free options or ways to sneak in extra vegetables.
Ingredients and Substitutions
To create this flavorful Sesame Chicken, you’ll need a few essential ingredients:
- Chicken: 1 ½ pounds of boneless, skinless chicken breasts cut into small ½-inch cubes. Skinless chicken thighs can be used for a richer flavor.
- Seasoning: Simple seasonings like kosher salt, black pepper, and ginger powder spice up the chicken. Arrowroot or cornstarch coats the chicken before cooking for extra crunch.
- Oils: Toasted sesame oil adds authentic flavor, and avocado oil is recommended for sautéing due to its high smoke point.
- Sauce Ingredients: The sauce consists of reduced-sodium soy sauce (or gluten-free tamari), monk fruit sweetener (or honey/coconut sugar), tomato paste, seasoned rice vinegar, sesame oil, and freshly grated ginger for a zesty kick.
- Garnishes: A sprinkle of sesame seeds and sliced scallions enhances flavor and presentation.
Feel free to modify these ingredients based on what you have on hand. Almost all components can be swapped to suit your tastes and dietary preferences!
How to Make Sesame Chicken
Cooking Sesame Chicken at home is straightforward and involves a few key steps:
- Prepare the Chicken: Combine cubed chicken with salt, black pepper, ginger powder, and arrowroot or cornstarch. Drizzle with 1 tablespoon of sesame oil and mix thoroughly until the chicken is evenly coated.
- Cook the Chicken: In a large skillet, heat half of the avocado oil over medium-high heat. Once hot, add the chicken in a single layer and cook for about 5-6 minutes, flipping halfway through until golden brown. Remove the chicken with a slotted spoon and set aside. Repeat with the remaining chicken.
- Make the Sauce: In a bowl, mix together the soy sauce, sweetener, tomato paste, rice vinegar, sesame oil, sesame seeds, and grated ginger until well blended.
- Thicken the Sauce: Prepare a slurry by whisking together one tablespoon of cornstarch (or arrowroot) with ¼ cup of water.
- Combine Everything: In the same skillet, add ½ tablespoon of sesame oil with the red pepper flakes and minced garlic. Cook for 30 seconds until fragrant. Pour in half of the prepared sauce and allow it to simmer for about 1 minute, stirring frequently.
- Add Chicken & Sauce: Return the cooked chicken to the skillet, tossing to coat in the sauce. Add the remaining sauce and slowly drizzle in the slurry. Cook for an additional 2 minutes, stirring constantly until the sauce thickens.
- Serve: Dish the Sesame Chicken over a bed of cooked rice or noodles. Garnish with additional sesame seeds and chopped green onions.
Expert Tips for Success
- For ultra-crispy chicken, avoid overcrowding the pan; cook in batches if necessary.
- If you prefer a less sweet sauce, adjust the sweetener amount to your taste.
- Use freshly grated ginger for maximum flavor; it gives the dish a robust aroma.
- When making the slurry, ensure it’s well mixed to prevent lumps in your sauce.
Variations
This Sesame Chicken recipe is flexible. Here are a few variations:
- Spicy Sesame Chicken: Increase the red pepper flakes or drizzle sriracha over the chicken before serving for an extra kick!
- Vegetable Additions: Toss in your favorite vegetables like bell peppers, broccoli, or snap peas during cooking for added nutrition and color.
- Alternate Proteins: Substitute tofu or shrimp for different protein options.
- Low-Carb Option: Swap rice with cauliflower rice to keep the meal low-carb while enjoying rich flavors.
Serving Suggestions
This flavorful Sesame Chicken pairs beautifully with various side dishes. Serve it over fluffy white rice or noodles to soak up all the savory sauce. Alternatively, complement it with steamed or stir-fried vegetables or a simple garden salad for a balanced meal.
Storage, Freezing, and Reheating
Leftover Sesame Chicken can be stored in an airtight container in the refrigerator for up to four days. For longer storage, it freezes well for up to three months. Just thaw overnight in the fridge and gently reheat in a skillet or microwave until warmed through.
Frequently Asked Questions
Can I make Sesame Chicken in advance?
Yes! You can prepare both the chicken and sauce ahead of time. For the best results, cook them just before serving to keep the chicken’s texture.
How spicy is this recipe?
This recipe has a mild heat from the red pepper flakes. You can adjust the spiciness by increasing or omitting the flakes to match your preference.
What can I substitute for the sweetener?
You can substitute the monk fruit sweetener with coconut sugar or honey. For zero-calorie options, use a sugar substitute like Splenda or Stevia.
Is this dish gluten-free?
Yes, by using tamari instead of soy sauce, this Sesame Chicken can be made gluten-free, suitable for those with gluten sensitivities.
What sides pair well with Sesame Chicken?
This dish can be served with steamed rice, noodles, or a fresh salad. Adding vegetables enhances nutritional value and adds color to your plate.
Sesame Chicken Recipe
Ingredients
- 1 ½ pounds boneless skinless chicken breast cut into small 1/2-inch cubes
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon ginger powder
- 1 teaspoon arrowroot or cornstarch
- 1 ½ tablespoons toasted sesame oil
- 1 tablespoon avocado oil divided
- ½ teaspoon red pepper flakes
- 1 ½ tablespoons minced garlic about 4 cloves
- 3 cups cooked white rice
- 2 scallions sliced
- 1/3 cup reduced sodium soy sauce or gluten-free tamari
- 3 tablespoons monk fruit sweetener coconut sugar, honey or sweetener of choice
- 2 teaspoons tomato paste
- 2 ½ tablespoons seasoned rice vinegar
- ½ tablespoon toasted sesame oil
- 1 tablespoon sesame seeds plus more for garnish
- 1 teaspoon grated ginger
- 1 tablespoon arrowroot or cornstarch
- ¼ cup filtered water
Instructions
- Combine cubed chicken with salt, pepper, ginger, arrowroot, and 1 tablespoon of sesame oil. I like to lay it flat on a cutting board and sprinkle the oil first and mix. Then I evenly distribute the powders and seasonings and mix well to evenly combine.
- Heat a large skillet over medium-high heat for 3 minutes. When hot add half of the avocado oil and let it heat up for 1 minute.
- Add half of the chicken in an even layer to the skillet and cook for 5-6 minutes, flipping halfway until golden brown. It’s best to cook in batches not to overcrowd the pan so chicken can crisp up. Remove from the pan with a slotted spoon and set aside on a plate. Repeat with remaining oil and chicken and set aside.
- Prepare the sauce by mixing the soy sauce, sugar, tomato paste, rice vinegar, sesame oil, sesame seeds, and ginger together in a bowl until well combined. Set aside.
- Make the slurry by combining the tablespoon of cornstarch or arrowroot flour and water together in a small bowl. Set aside.
- Add 1/2 tablespoon sesame oil to the pan along with red chili pepper flakes and garlic. Cook 30 seconds, stirring the pan frequently, until fragrant.
- Add half of the sauce to the pan and continue cooking for 1 minute, stirring the bottom of the pan frequently.
- Return the chicken back into the pan and toss to combine. Add the remainder of the sauce into the pan. Slowly drizzle in the arrowroot slurry and cook for an additional 2 minutes, stirring frequently.
- Serve with cooked rice and garnish with sesame seeds and chopped green onions.
