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Healthy Sesame Chicken is my top pick for a quick weeknight dinner when I want something that tastes like takeout but is actually nourishing. This recipe is packed with lean protein and bright sesame flavor but skips the gluten and heavy sugars you usually find in restaurant versions. You only need a handful of ingredients and less than forty minutes to make it from scratch so it is ideal for busy schedules.
I first tried making this when we were cutting out gluten at home and my husband immediately asked if it could go into the weekly dinner rotation. You really notice how much brighter and more flavorful everything tastes homemade.
Ingredients
- Boneless skinless chicken breasts: choose ones that are plump and fresh for juicy chicken bites
- Avocado oil: gives a high smoke point without any strong flavor so look for a bottle with just one ingredient
- Coconut aminos: create an umami rich salty base without gluten so try to find one that is dark and aromatic
- Honey: naturally sweetens the sauce and helps it caramelize
- Toasted sesame oil: adds classic nutty aroma use pure toasted oil for best flavor
- Ground ginger: delivers a gentle heat and spice If possible buy a new jar so it is fresh and lively
- Minced garlic: adds savory depth buy firm garlic heads with tight skin
- Rice vinegar: brings a mild tartness Check the label to make sure it is not seasoned or sweetened
- Black pepper: increases savoriness freshly ground is most aromatic
- Lime zest and lime juice: brighten the sauce and help balance out honey
- Sesame seeds: add a final crunch and a little extra protein white seeds look prettiest as garnish
- Quality tip for chicken: Choose chicken breasts that are firm pink and never slimy for best texture in your finished dish.
Step-by-Step Instructions
- Prep the Chicken and Sides:
- Cut chicken into even one inch cubes for quick even cooking. Prep rice and green beans following their package instructions so everything is hot at once.
- Brown the Chicken:
- Heat avocado oil in a skillet on medium high for one minute. Add chicken and cook in a single layer turning every few minutes. Sauté for ten to twelve minutes until browned and cooked through. This step creates delicious savory bits on the chicken’s surface.
- Mix and Heat the Sauce:
- While chicken cooks whisk together coconut aminos honey toasted sesame oil ground ginger garlic rice vinegar black pepper lime zest and juice until fully blended. This mixture should be balanced and smooth.
- Set Aside Chicken:
- Once chicken is golden and done remove to a plate. Set aside while you finish the sauce.
- Cook the Sauce:
- Pour your sauce mixture into the hot pan and leave all the browned bits left behind for flavor. Stir over medium high heat for three to five minutes as it bubbles and thickens. Watch carefully as honey can cause it to burn quickly.
- Combine Chicken and Sauce:
- Return the cooked chicken to the pan. Toss until every piece is glossy and coated in thickened sauce. Keep over low heat so it stays hot and sticky.
- Serve and Garnish:
- Layer chicken over hot rice and green beans. Sprinkle generously with sesame seeds for a finishing crunch.
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The toasted sesame oil is my favorite ingredient because that nutty aroma instantly makes the dish feel cozy and special. We have made this for birthday dinners paired with friends’ homemade sushi and it always disappears in minutes making great memories each time.
How to Store
Let leftovers cool before transferring to glass containers and store in the fridge up to three days. You can also freeze in portions for up to two months. I love freezing extra sauce separately to toss over leftover veggies or shrimp.
Ingredient Swaps
You can swap chicken thighs for breasts if you like darker meat or want it even juicier. For a change from avocado oil try olive oil or a mild coconut oil. If you are out of green beans broccoli or snap peas are delicious stand ins. When in a pinch Bragg’s Liquid Aminos or low sodium soy sauce works fine for the coconut aminos.
Serving Suggestions
Pile sesame chicken atop a bowl of steaming hot rice or cauliflower rice for a lightened up meal. Add in extra cooked veggies if you need more color and fiber at dinner. Leftovers also make an amazing stir fry lunch with chopped cabbage or mixed greens.
Dish History
Sesame chicken is a classic in American style Chinese takeout but this version skips fried batters and heavy sauces. I love knowing exactly what goes into our dinner while still capturing the flavors I grew up craving. Each time I make it I am reminded of cozy weekend nights curled up with a movie and a big bowl.
Common Queries
- → How can I make this dish gluten free?
Use coconut aminos or tamari instead of soy sauce, and ensure all other ingredients are gluten free.
- → Can I substitute chicken breasts with thighs?
Yes, chicken thighs work well and add extra juiciness. Adjust cooking time if using larger pieces.
- → What vegetables pair best with sesame chicken?
Green beans and broccoli are great choices, but snap peas, bell peppers, or carrots also complement the flavors.
- → Can I prepare the sauce in advance?
Yes, the sauce can be mixed ahead and refrigerated. Whisk again before using to recombine flavors.
- → How can I lower the carbohydrate content?
Serve with cauliflower rice or double the vegetable portion to reduce overall carbs.
- → What is a good alternative to avocado oil?
Olive oil or refined coconut oil can be used if avocado oil is unavailable.