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Healthy Sesame Chicken - Light, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • Cornstarch: 3 tablespoons for a light coating
  • Avocado or Olive Oil: 1–2 tablespoons for sautéing
  • Low-Sodium Soy Sauce or Tamari: 1/4 cup
  • Rice Vinegar: 2 tablespoons
  • Honey or Maple Syrup: 1.5–2 tablespoons, to taste
  • Garlic: 3 cloves, minced
  • Fresh Ginger: 1 tablespoon, minced or grated
  • Toasted Sesame Oil: 1–1.5 teaspoons
  • Sesame Seeds: 1–2 tablespoons, lightly toasted if possible
  • Low-Sodium Chicken Broth or Water: 1/3 cup
  • Cornstarch Slurry: 1 tablespoon cornstarch mixed with 1 tablespoon water
  • Optional Veggies: Broccoli florets, snap peas, bell peppers, or carrots
  • Optional Heat: Red pepper flakes or a dash of sriracha
  • For Serving: Steamed brown rice, cauliflower rice, or quinoa; sliced scallions and lime wedges

Method
 

  1. Prep the chicken: Pat chicken dry. Toss with 3 tablespoons cornstarch and a pinch of salt and pepper until lightly coated.
  2. Whisk the sauce: In a bowl, combine soy sauce, rice vinegar, honey, broth, garlic, ginger, and sesame oil. Adjust sweetness or acidity to taste.
  3. Toast sesame seeds (optional but recommended): In a dry skillet over medium heat, toast sesame seeds for 1–2 minutes until aromatic. Set aside.
  4. Cook the chicken: Heat 1 tablespoon oil in a large skillet over medium-high. Add half the chicken in a single layer. Cook 3–4 minutes per side until golden and cooked through. Transfer to a plate. Repeat with remaining chicken, adding a bit more oil if needed.
  5. Stir-fry veggies (if using): In the same pan, add a drizzle of oil and your chosen vegetables. Stir-fry 2–4 minutes until crisp-tender. Season with a pinch of salt.
  6. Simmer the sauce: Return chicken to the pan. Pour in the sauce and bring to a gentle simmer over medium heat.
  7. Thicken: Stir in the cornstarch slurry. Cook 1–2 minutes, stirring, until the sauce turns glossy and lightly thickens to coat the chicken.
  8. Finish: Sprinkle in toasted sesame seeds and a pinch of red pepper flakes if you like heat. Taste and adjust seasoning, sweetness, or acidity.
  9. Serve: Spoon over brown rice, quinoa, or cauliflower rice. Top with sliced scallions and a squeeze of lime for brightness.