Looking for a healthier Asian dinner option? This easy sesame chicken recipe is made without breading or deep frying yet full of zesty flavor that the whole family is sure to love.
Chinese food is a big favorite in our house and one we indulge in too often. When G and I eat out or go for take-out, it usually means a large styrofoam box filled to the brim with fried rice, chow mein, 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 said 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. It's all 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 cooking technique called velveting that keeps the meat soft and tender.
- It's easier and less messy to make with no dredging involved. It cooks in one pan in under an hour.
- Requires simple ingredients; 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.
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.
- You can 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.
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.
Servings suggestions
This easy sesame chicken is delicious for lunch or dinner. Serve with steamed or fried rice and chow mein 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 Chinese Restaurant Favorites:
More chicken recipes
M
Ingredients
- 2 pounds boneless, skinless chicken breast, cut into 1 ½-inch cubes
- 3 tablespoons cornstarch
- ¼ 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.
“This 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.”
Peggy says
This is yummy ❤ it is sweet with a kick 🔥🔥🔥 thank you. This recipe is for keeps.. so easy 👍
Tat says
Hi Ms Lalaine!
Thank you for this recipe and thank you for all the amazing recipes you share. I just migrated to US a year ago, and just like you, I am learning how to cook because I can no longer stand fast-food (It’s also expensive). Just wanted to ask where does the ginger in this recipe go? I have tried to read the instructions several times but couldn’t find it. Anyway, I did some guessing and mixed it with the sauce and let it boil. I would still like to know if that was correct though. Thank you! 🙂
Ruth says
Looks good. I may have misse it but where does the ginger get in?
Mhae says
Hi po.. sis panu kapag walang rice vinegar?? Anu po pwedeng kapalit nya?? Tnx
Lalaine Manalo says
You can use lemon or lime juice 🙂
Karlaroundtheworld | Karla says
The only regret I have is that I wish I've seen this sooner. Always love sesame and chicken variants, this is no exception!