Looking for a healthier Asian dinner option? This easy Sesame Chicken recipe is made without breading or deep frying yet is full of zesty flavor that the whole family will love.
Chinese food is a big favorite in our house, and we indulge in it too often. When G and I eat out or take out, it usually means a large styrofoam box filled to the brim with house special fried rice, chow mein a la Panda Express, and orange or sesame chicken. Who can resist little bits of chicken bathed in thick, sticky, salty, and sweet sauce?
Unfortunately, every forkful of these divine masterpieces means extra inches on my waist. If you've ever stopped to examine those little bits of chicken before taking a bite, you know they're more breading than meat.
Fortunately, our take on this restaurant favorite is healthier and better.ย It's delicious chicken pieces and a zesty, flavorful sauce without fried-up batter.
Why you'll love this recipe
- A lightened-up version with no batter coating and deep-frying. It's made healthier but still has full-on flavor.
- It uses a velveting cooking technique that keeps the meat soft and tender.
- It's easier and less messy to make with no dredging involved. It cooks in one pan for under an hour.
- It requires simple ingredients; there is no need to run around town looking for fancy items.
- It's so tasty and flavorful. You'll love that zesty sauce spooned over steamed rice!
- Since the chicken is not breaded, it makes for better leftovers with no coating that gets mushy over time.
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Ingredient notes
- The recipe calls for boneless, skinless chicken breasts, but thigh meat works well, too.
- Feel free to swap the brown sugar with honey, agave, coconut sugar, or your favorite sweetener.
- Huy Fong or Lee Kum Kee is my favorite chili garlic paste/sauce brand. A tablespoon or so adds delicious heat, but you can substitute fresh garlic for a more kid-friendly version without spice.
- Add broccoli florets, carrots, or bell peppers for a heartier meal. Toss in the veggies after lightly browning the chicken, stir-fry until tender-crisp, and then pour in the sauce.
Sesame chicken cooking steps
- Velvet the chicken using cornstarch, soy sauce, and oil to keep the meat soft and tender.
- Combine the sauce ingredients in a bowl.
- Heat oil in a wide pan. Add the chicken and cook until lightly browned and cooked through. Remove and keep warm.
- Add sauce mixture to the pan and boil, whisking vigorously to prevent lumps. Continue to cook until thickened.
- Add chicken to the sauce and simmer until completely heated.
- Remove from pan and transfer to a serving platter. Garnish with toasted sesame seeds and chopped green onions.
Cooking tips
- Cut the chicken into a uniform size to ensure even cooking. Freeze the meat for about 10 to 15 minutes or until slightly firm for easier slicing.
- This is a quick process; make sure to have your sauce and ingredients prepped and ready to go.
Frequently Asked Questions
What is sesame chicken sauce made of?
Our recipe sauce is a mixture of rice vinegar, soy sauce, chicken broth, sesame oil, chili garlic paste, and brown sugar for a delicious medley of sweet, tangy, salty, and savory with a hint of heat.
Is sesame chicken good to eat?
Traditional sesame chicken is usually battered and deep-fried. This lightened-up version provides a healthier alternative with less fat and calories by skipping the breading and using lean chicken breast.
Servings suggestions
This easy sesame chicken is delicious for lunch or dinner. Serve with your favorite sides for a Chinese take-out fakeout at home!
Storing leftovers
- It also makes a great make-ahead meal. Allow to cool completely and transfer to a container with a tight-fitting lid. Refrigerate for up to 3 days or freeze for up to 3 months.
- Reheat in the microwave at 2 to 3-minute intervals until completely warmed through, stirring after each interval.
More chicken recipes
Ingredients
- 2 pounds boneless, skinless chicken breast, cut into 1 ยฝ-inch cubes
- 3 tablespoons cornstarch
- ยผ cup soy sauce
- 2 tablespoons canola oil
- 1 cup low sodium chicken broth
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 3 tablespoons brown sugar
- 1 tablespoon chili garlic paste
- toasted sesame seeds
- chopped green onion
Instructions
- In a bowl, combine chicken, 1 tablespoon of the cornstarch, 2 tablespoons of the soy sauce, and 1 tablespoon of the vegetable oil. Massage meat to fully coat and marinate for about 10 to 15 minutes.
- In a bowl, combine chicken broth, the remaining 2 tablespoons soy sauce, rice vinegar, sesame oil, brown sugar, chili garlic paste, and the remaining 2 tablespoons cornstarch. Whisk together until blended. Set aside.
- In a wok or a wide, thick-bottomed pan over high heat, heat the remaining 2 tablespoons canola oil. Add chicken and cook, turning as needed, until lightly browned. With a slotted spoon, remove chicken from the pan and drain on paper towels. Keep warm.
- Add sauce mixture to the pan and bring to a boil, whisking vigorously to prevent lumps. Cook, whisking regularly, until thickened.
- Add chicken and continue to cook for about 3 to 5 minutes or until heated through.
- Remove from pan and transfer onto a serving platter. Garnish with sesame seeds and green onions, if desired. Serve hot.
Notes
- Cut the chicken into a uniform size to ensure even cooking. You can freeze the meat for about 10 to 15 minutes or until slightly firm for easier slicing.
- This is a quick process; make sure to have your sauce and ingredients prepped and ready to go.
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Laura says
We love Asian food in our house. This looks like it'd be a hit!
Elizabeth O. says
This looks so good! I would love to have it with plain white rice. I like simple dishes like this! So easy to make!
Abigail says
What a great looking recipe! It must be really good too!
Abigail of GlobalGirlTravels.com
Hey Sharonoox says
This looks yummy! I like cooking chinese food too. I'll be trying making this.
ricci says
I LOVE Sesame Chicken but have never made it myself! This looks like a yummy recipe!!
Crystal Gard says
omg this looks so good. I love sesame chicken and have never found a recipe that looked good to try it at home. Ill be trying this!
Liz Mays says
Oh yum! I could really make my family happy by making this dish. The chicken looks great!
adriana says
This looks amazing! I love getting sesame chicken when I get Chinese food, so I definitely need to try this recipe out! Looks amazing and your pictures are gorgeous!
Cindy Ingalls says
I only buy chicken without antibiotics. I also try to find brands who don't raise their chickens in cages. At least it is getting a bit easier to find both. I love this recipe for sesame chicken. I always use toasted sesame oil whenever I make stirfry.
Amber Myers says
This looks so amazing! I love sesame chicken and need to make this.
Sheena Lastoskie says
Looks good, I wonder if my kids would like it. I must try it! Thanks for sharing!
Nina Bashaw Photography says
This looks super yummy! Thank you for sharing!
Mihaela Echols says
wow pinning! that looks amazing!
Heather Gallagher says
Sesame Chicken is usually better at home than it is take out! And better for you! Sounds delish I'm going to have to make this recipe!
Terri says
i love anything sesame, it is def one of my favourite things to use in recipes.