It is 6pm and you are hungry. You want the comfort of takeout but need something nutritious. This healthy sesame chicken is the perfect solution for your family.
It delivers all those classic flavors without the heavy oils. You can have dinner on the table in just 25 minutes. It is fresh, vibrant, and incredibly satisfying right now.
Why This Recipe Is a Winner
This dish is perfect for a busy weeknight dinner. It uses lean chicken breast for a massive protein boost. The sauce is sweet and savory but much lower in sugar. You get to control every single ingredient in your meal. It is a budget-friendly way to enjoy your favorite flavors.
Simple Cooking Steps
You will love how quickly this comes together. You simply whisk the sauce and coat the chicken. Searing the meat in a hot pan creates a tender, golden crust. The sauce thickens into a beautiful glaze in seconds. Even beginner cooks can master this simple method easily.
Ingredients You’ll Need
Most of these items are likely already in your pantry.
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 2 tablespoons cornstarch
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon avocado oil
- 1/3 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 tablespoon toasted sesame seeds
- 2 cups broccoli florets, steamed
- 2 green onions, thinly sliced
Step-by-Step Directions
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced ginger, and minced garlic to create the sauce glaze.
- In a large mixing bowl, toss the cubed chicken with cornstarch, salt, and pepper until each piece is lightly and evenly coated.
- Heat the avocado oil in a large non-stick skillet or wok over medium-high heat.
- Add the chicken to the skillet in a single layer, cooking for 6 to 8 minutes while turning occasionally until the exterior is golden brown and the internal temperature reaches 165°F (74°C).
- Reduce the heat to medium and pour the sauce mixture over the chicken.
- Toss the chicken continuously for 1 to 2 minutes until the sauce thickens into a glossy glaze that adheres to the meat.
- Add the steamed broccoli florets to the skillet and toss briefly to incorporate and coat with the sauce.
- Remove from heat and garnish with toasted sesame seeds and sliced green onions.
- Serve immediately, optionally over cauliflower rice or brown rice.
Best Ways to Enjoy It
Serve this warm over a bed of fluffy brown rice. It also tastes amazing with low-carb cauliflower rice. The creamy, glossy glaze coats everything perfectly. Add a side of extra steamed veggies for more crunch. This is a great meal prep option for your lunches.
Storage & Reheating
Store your leftovers in an airtight container in the fridge. They will stay fresh for up to four days. Reheat the chicken in a skillet over medium heat. This helps maintain the tender texture of the meat. You can also use a microwave for a quick fix. Avoid freezing the cooked broccoli as it may get mushy.
Tips for Best Results
- Don’t skip the cornstarch for the best texture.
- Use a large skillet to avoid crowding the chicken.
- Freshly minced ginger provides the brightest flavor.
- Ensure your pan is hot before adding the oil.
- Toasted sesame oil adds a deep, nutty aroma.
- Cut your chicken into uniform pieces for even cooking.
- Add the broccoli at the very end to keep it green.
Ways to Switch It Up
- Swap chicken for shrimp for a faster protein choice.
- Add red pepper flakes for a spicy kick.
- Use snap peas or bell peppers instead of broccoli.
- Try maple syrup if you run out of honey.
- Make it gluten-free by using tamari instead of soy sauce.
Common Questions
Can I use chicken thighs?
Yes, chicken thighs work beautifully in this recipe. They stay very juicy and flavorful during cooking. Just ensure they reach the proper internal temperature.
Is this recipe gluten-free?
It can be very easily. Simply replace the soy sauce with tamari or coconut aminos. Always check your cornstarch label to be safe.
I hope this quick and healthy meal brings some ease to your busy week. It is so satisfying to cook something fresh and delicious for the people you love.
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 2 tablespoons cornstarc h
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon avocado oil
- 1/3 cup low -sodium soy sauce
- 2 tablespoons hone y
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic , minced
- 1 tablespoon toasted sesame seeds
- 2 cups broccoli florets, steamed
- 2 green onions , thinly sliced
Instructions
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced ginger, and minced garlic to create the sauce glaze.
- In a large mixing bowl, toss the cubed chicken with cornstarch, salt, and pepper until each piece is lightly and evenly coated.
- Heat the avocado oil in a large non-stick skillet or wok over medium-high heat.
- Add the chicken to the skillet in a single layer, cooking for 6 to 8 minutes while turning occasionally until the exterior is golden brown and the internal temperature reaches 165°F (74°C).
- Reduce the heat to medium and pour the sauce mixture over the chicken.
- Toss the chicken continuously for 1 to 2 minutes until the sauce thickens into a glossy glaze that adheres to the meat.
- Add the steamed broccoli florets to the skillet and toss briefly to incorporate and coat with the sauce.
- Remove from heat and garnish with toasted sesame seeds and sliced green onions.
- Serve immediately, optionally over cauliflower rice or brown rice.
