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Healthy Sesame Chicken

Print Recipe
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken 1.5 pounds boneless, skinless chicken breast (or thighs for extra tenderness), cut into 1-inch pieces
  • Cornstarch 3 tablespoons (for coating the chicken)
  • Avocado oil or olive oil 2 tablespoons, divided
  • Garlic 3 cloves, minced
  • Fresh ginger 1 tablespoon, finely grated
  • Sesame seeds 1.5 tablespoons (plus extra for garnish)
  • Green onions 3, thinly sliced (white and green parts separated)
  • Broccoli or snap peas (optional but recommended): 2 cups
Sauce
  • Low-sodium soy sauce or tamari: 1/4 cup
  • Coconut aminos optional; 1 tablespoon for extra depth
  • Rice vinegar 2 tablespoons
  • Toasted sesame oil 1 tablespoon
  • Honey or maple syrup 1.5–2 tablespoons (to taste)
  • Water or low-sodium chicken broth: 1/3 cup
  • Sambal oelek or sriracha 1–2 teaspoons (optional heat)
  • Cornstarch 2 teaspoons (to thicken the sauce)
To Serve (optional)
  • Brown rice, jasmine rice, or cauliflower rice
  • Extra lime wedges and cilantro for brightness

Method
 

  1. Pat the chicken dry with paper towels. Toss with 3 tablespoons cornstarch, 1/2 teaspoon kosher salt, and a few cracks of black pepper until lightly coated.
  2. In a bowl, mix soy/tamari, coconut aminos (if using), rice vinegar, sesame oil, honey, water/broth, sambal, and 2 teaspoons cornstarch. Whisk until smooth. Taste and adjust sweetness or heat now—future you will be grateful.
  3. Add 1 tablespoon avocado oil to a large skillet over medium-high heat until shimmering.
  4. Cook chicken in two batches for best browning. Spread in an even layer, don't crowd, and sear 3–4 minutes per side until golden and cooked through. Remove to a plate. Add remaining oil for batch two if needed.
  5. Drop heat to medium. Add garlic, ginger, and the white parts of the green onions. Sauté 30–45 seconds until fragrant—don't burn the garlic, it will get grumpy.
  6. Toss in broccoli or snap peas with a splash of water. Stir-fry 2–3 minutes until crisp-tender.
  7. Return chicken to the pan. Give the sauce a quick whisk (cornstarch sinks), then pour it in. Stir constantly 1–2 minutes until glossy and thickened.
  8. Stir in sesame seeds and the green onion tops. Kill the heat. Taste and adjust: more vinegar for brightness, honey for sweetness, or chili for kick.
  9. Spoon over rice or cauliflower rice. Garnish with more sesame seeds, green onion, and a squeeze of lime. Screenshot-worthy.