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Sesame Chicken on a serving platter
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5 from 2 votes

Sesame Chicken

Looking for a healthier Asian dinner option? This easy sesame chicken recipe is made without breading or deep frying yet full of zesty flavor the whole family is sure to love.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Asian
Servings: 4 people
Calories: 464kcal


  • 2 pounds boneless, skinless chicken breast, cut into 1 1/2-inch cubes
  • 3 tablespoons cornstarch
  • 1/4 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


  • 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.


  • 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.
  • Add broccoli florets, carrots, or bell peppers for a heartier meal. Toss in the veggies after the chicken has lightly browned, stir-fry until tender-crisp, and then pour in the sauce.


Calories: 464kcal | Carbohydrates: 17g | Protein: 51g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 145mg | Sodium: 1303mg | Potassium: 933mg | Fiber: 1g | Sugar: 10g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg