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This healthy sesame chicken is a better-for-you version of the takeout classic that brings all the flavor without the heavy breading or deep frying. Perfect for busy weeknights when you crave something satisfying yet nutritious.
I started making this recipe when trying to recreate our favorite takeout dishes at home with cleaner ingredients. Now my family actually prefers this version to restaurant sesame chicken because the flavors really shine through without being masked by heavy batter.
Ingredients
- Boneless skinless chicken breasts: fresh chicken ensures tender results without excess fat
- Avocado oil: perfect for high heat cooking with a neutral flavor profile
- Coconut aminos: a soy sauce alternative that adds umami flavor with less sodium
- Honey: adds natural sweetness that helps create that perfect glaze
- Toasted sesame oil: provides that authentic nutty flavor essential to Asian cuisine
- Ground ginger: adds warmth and spice without the hassle of fresh ginger
- Garlic cloves: fresh minced garlic provides aromatic depth
- Rice vinegar: balances the sweetness with subtle acidity
- Black pepper: enhances all the flavors with gentle heat
- Lime zest and juice: brightens the dish with citrus notes
- Sesame seeds: adds texture and visual appeal as a garnish
- Green beans: optional but adds color and nutrition
- White rice: classic accompaniment that soaks up the delicious sauce
Step-by-Step Instructions
- Prepare the chicken:
- Cut the chicken breasts into uniform 1inch cubes to ensure even cooking. Keeping them similarly sized is important so they all finish cooking at the same time. If you have time, letting the chicken sit at room temperature for 10 minutes before cooking will help it cook more evenly.
- Cook the sides:
- If serving with rice and green beans, start these first since they can hold while you finish the chicken. For perfect rice, rinse it thoroughly before cooking to remove excess starch. Steam green beans just until bright green and slightly crisp for the best texture.
- Sauté the chicken:
- Heat avocado oil in a pan over medium high heat until it shimmers but does not smoke. Add chicken pieces without overcrowding the pan to allow proper browning. Cook for 10 to 12 minutes, turning occasionally to ensure all sides get golden brown. The chicken should reach an internal temperature of 165°F.
- Prepare the sauce:
- While the chicken cooks, whisk together coconut aminos, honey, toasted sesame oil, ground ginger, minced garlic, rice vinegar, black pepper, lime zest, and lime juice in a bowl. The combination creates a perfectly balanced sauce with savory, sweet, and tangy notes.
- Thicken the sauce:
- After removing cooked chicken from the pan, pour the sauce mixture into the hot pan without cleaning it. Those browned bits from the chicken will add tremendous flavor to your sauce. Cook the sauce for 3 to 5 minutes, stirring constantly as it bubbles and reduces. Watch carefully as it thickens quickly and can burn if left unattended.
- Combine and finish:
- Return the cooked chicken to the pan and toss to coat thoroughly in the thickened sauce. Make sure every piece gets covered in that glossy, flavorful coating. Finally, sprinkle with sesame seeds just before serving for that authentic finishing touch.
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The coconut aminos really transforms this dish for me. I discovered it when looking for soy alternatives, and now I actually prefer its slightly sweeter, more complex flavor. The first time I served this to friends, they were shocked it wasn't from our favorite takeout place and immediately asked for the recipe.
Make It Your Own
This recipe invites customization. Try adding vegetables like bell peppers, snow peas, or broccoli during the last few minutes of cooking for added nutrition and color. The sauce works beautifully with them all. For a spicier version, add a teaspoon of sriracha or red pepper flakes to the sauce mixture. If you prefer dark meat, boneless skinless chicken thighs work wonderfully and stay even more tender.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually continue to develop overnight, making this excellent for meal prep. When reheating, add a splash of water if the sauce has thickened too much in storage. For best results, reheat in a skillet over medium heat rather than the microwave to maintain the texture of the chicken.
Ingredient Substitutions
If you dont have coconut aminos, you can substitute with low sodium soy sauce or tamari for a gluten free option. Just use slightly less as these options are saltier. No fresh garlic? Use 1/2 teaspoon garlic powder instead. For a paleo version, serve over cauliflower rice instead of white rice. This sauce also works wonderfully with beef, shrimp, or tofu if you want to switch up the protein.
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This easy sesame chicken is a flavorful and healthier take on a takeout classic that your family will request over and over!
Frequently Asked Questions
- → How do I ensure the chicken stays tender while cooking?
To keep the chicken tender, make sure not to overcook it. Sauté over medium-high heat until it’s just browned on all sides, approximately 10-12 minutes. Avoid cooking it on too high of heat as it can make the chicken dry.
- → What can I use instead of coconut aminos?
If you don’t have coconut aminos, you can substitute it with low-sodium soy sauce or tamari for a similar flavor profile.
- → Can I make this dish gluten-free?
Yes, this dish is naturally gluten-free if you use coconut aminos instead of soy sauce or ensure your substitutes are gluten-free.
- → What side dishes go well with this meal?
This sesame chicken pairs well with steamed green beans, white or brown rice, and you can optionally add a fresh mixed greens salad for extra variety.
- → How long does the sauce take to thicken?
The sauce typically thickens within 3-5 minutes of cooking over medium-high heat. Be sure to stir consistently to avoid burning.
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be used as a substitute. They offer a slightly richer flavor and remain tender during cooking.