Easy + Healthy Sesame Chicken

A few years ago, I set out to recreate one of my favorite takeout dishes—sesame chicken—but without the greasy aftertaste or the sodium overload. It wasn’t until a particularly rushed weeknight, juggling work and dinner plans, that I finally cracked the code on an easy sesame chicken recipe that tastes just as good, if not better, than the classic takeout version. That recipe quickly became my go-to—and I’m excited to share it with you.

This Easy + Healthy Sesame Chicken version of sesame chicken is perfect for beginner cooks because it’s made in one pan, takes less than 30 minutes, and uses wholesome, pantry-friendly ingredients. With a light sesame flavor, a subtly sweet sauce, and tender chunks of chicken, it’s ideal for anyone looking to cook healthier without sacrificing taste.

Why This Recipe is Special

• It’s a true one-pan meal—less mess, more flavor.
• It balances flavor and nutrition, with lean protein, a light sauce, and no deep frying involved.
• The sauce is naturally sweetened and gluten-free friendly.
• It’s great for meal prep and reheats beautifully.
• The cooking process is beginner-proof, requiring minimal steps and tools.

Ingredients and Preparation

Here’s what goes into this easy sesame chicken dish and why each element matters:

• Chicken breast or thighs: The base protein of the dish. Chicken breast is lean and cooks quickly; thighs offer more juiciness. Use whichever you prefer.
• Sesame oil: Adds a toasty, nutty aroma that defines the dish.
• Coconut aminos or low-sodium soy sauce: Provides a savory, umami-rich depth without excess salt. Coconut aminos are ideal if you need a gluten-free or paleo option.
• Garlic and ginger: Classic aromatics that bring brightness and warmth to the dish.
• Honey or maple syrup: A natural sweetener to balance the saltiness and add that signature sticky glaze.
• Apple cider vinegar or rice vinegar: Offers acidity to cut through the richness and round out the flavors.
• Arrowroot powder or cornstarch: Used to thicken the sauce and give it a glossy finish.
• Sesame seeds: For garnish and crunch.
• Optional: red pepper flakes or chili paste: If you like heat, this adds a subtle kick.

Flexible Ingredient Alternatives:

• Swap chicken for tofu or shrimp for a pescatarian or vegetarian twist.
• Use olive oil if you don’t have sesame oil—though you’ll miss some of the signature flavor.
• Agave can be substituted for honey or maple syrup.
• Add broccoli, bell peppers, or snap peas to turn this into a full sheet pan dinner.

Step-by-Step Instructions

Step 1: Start by cubing your chicken into bite-sized pieces. Pat them dry with a paper towel—this helps them brown nicely in the pan and prevents steaming.

Step 2: In a large skillet or sauté pan, heat sesame oil over medium heat. Add the chicken and cook until golden brown on all sides, about 5–6 minutes. Make sure not to crowd the pan or the chicken will steam instead of sear.

Step 3: While the chicken cooks, whisk together your sauce in a small bowl: coconut aminos, honey, vinegar, garlic, ginger, and a pinch of red pepper flakes (optional).

Step 4: Once the chicken is cooked through (internal temp should be 165°F and juices run clear), pour in the sauce. Stir to coat evenly and let it simmer for 2–3 minutes to blend the flavors.

Step 5: Mix arrowroot or cornstarch with a tablespoon of water in a separate bowl. Pour this slurry into the pan and stir continuously until the sauce thickens and coats the chicken, about 1–2 minutes.

Step 6: Remove from heat, sprinkle with sesame seeds, and let it rest for a minute to allow the sauce to set.

Beginner Tips and Notes

• If the sauce thickens too fast: Add a splash of water or broth to loosen it up without diluting the flavor.
• Chicken browning too quickly? Lower the heat and add a teaspoon of water to prevent burning.
• Don’t skip drying the chicken: This small step leads to better texture and prevents a watery sauce.
• Don’t overcook the garlic and ginger: Add them with the sauce instead of before to avoid burning.
• Meal prep tip: Double the batch and store in airtight containers for up to four days.

Serving Suggestions

• Serve over steamed jasmine rice, brown rice, or cauliflower rice for a low-carb twist.
• Pair with roasted broccoli, bok choy, or stir-fried veggies for a more complete meal.
• Add a drizzle of sriracha or sprinkle of chopped scallions for extra zing.
• Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat in a skillet or microwave with a splash of water to restore the sauciness.

Conclusion

If you’ve ever wanted to make takeout-style sesame chicken at home—without the guilt, the guesswork, or the grease—this is the recipe to try. It’s quick enough for a weeknight, healthy enough for your goals, and simple enough for even the most hesitant home cook. Give it a go, and let me know in the comments how it turned out. Did you spice it up or add veggies? I’d love to hear your take on this easy sheet pan dinner idea turned stovetop favorite.

FAQ About Healthy Sesame Chicken

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