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- 1 lb chicken breast, cut into bite-sized pieces - 1/4 cup cornstarch - 2 tablespoons vegetable oil - 3 tablespoons sesame oil - 1 tablespoon ginger, minced - 3 garlic cloves, minced For this dish, start with chicken breast. It gives a lean and tender bite. Next, cornstarch helps create a nice, crispy coating. You will use vegetable oil for frying. Then, add sesame oil for that rich, nutty flavor. Ginger and garlic add warmth and depth to the dish. - 1/4 cup soy sauce (low sodium recommended) - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon sesame seeds The sauce brings everything together. Soy sauce adds saltiness and umami. Honey balances the salt with sweetness. Rice vinegar adds sharpness and brightness. Lastly, sesame seeds give a nice crunch and a pop of flavor. - Green onions, sliced (for garnish) - Steamed rice or quinoa (for serving) For a fresh touch, top your sesame chicken with green onions. They add color and a mild onion flavor. Serve the chicken over steamed rice or quinoa. Both options soak up the sauce well and create a satisfying meal. - Place 1 lb of chicken breast in a bowl. - Sprinkle 1/4 cup cornstarch over the chicken. - Toss the chicken until it is well-coated. - Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. - Add the cornstarch-coated chicken to the hot skillet. - Sauté the chicken until it is golden brown, about 5-7 minutes. - Remove the chicken from the pan and set it aside. - In the same skillet, add 3 tablespoons of sesame oil, 1 tablespoon of minced ginger, and 3 minced garlic cloves. - Stir-fry for about 1 minute until fragrant. - In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 1/4 cup honey, and 2 tablespoons of rice vinegar. - Pour the sauce mixture into the skillet and bring it to a gentle simmer. - Return the cooked chicken to the skillet and toss it in the sauce. - Cook for another 2-3 minutes until the sauce thickens slightly. - Sprinkle 1 tablespoon of sesame seeds over the chicken and mix well. - Serve hot, garnished with sliced green onions over steamed rice or quinoa. To get crispy chicken, coat it well in cornstarch. This helps form a nice crust. Heat the skillet until hot before adding the chicken. Cook it for about 5-7 minutes. Keep an eye on it to avoid overcooking. If the chicken is too dry, it won’t be as tasty. If you want low-sodium options, try using low-sodium soy sauce. For a gluten-free choice, use tamari instead. You can swap honey with maple syrup or agave for a sweeter taste. These swaps keep the flavor while meeting dietary needs. Garnish your dish with sliced green onions for a fresh look. You could also sprinkle extra sesame seeds for crunch. Serve sesame chicken over steamed rice or fluffy quinoa. Both options make a great base for the rich sauce. {{image_2}} You can switch up the protein in this dish to fit your taste. Tofu works great for a vegetarian option. Just cut it into small pieces and coat it with cornstarch. Cook it the same way as chicken for a crispy outside. Shrimp is another tasty choice. Use peeled, raw shrimp and cook until pink and firm. You can also try dark meat chicken or even a mix of chicken types for richer flavor. To add more color and crunch, toss in some veggies. Bell peppers or broccoli can brighten the dish. Cut them into bite-sized pieces and stir-fry them with the garlic and ginger. This adds nutrients and texture. You can also play with spice levels. If you like heat, add some red pepper flakes or a splash of chili oil. This will give your sesame chicken a nice kick! If you're looking for a paleo meal, skip the honey and use a natural sweetener like coconut sugar. For a keto-friendly version, use a sugar substitute to keep carbs low. A vegan option is easy too! Just swap out the chicken for tofu and use a vegan soy sauce. This keeps the flavors while fitting different diets. Store your sesame chicken in an airtight container. This keeps it fresh and safe. It will last in the fridge for up to three days. Make sure it cools down before you put it in the fridge. This helps prevent sogginess. If you want to keep it longer, freezing is a good option. To freeze your sesame chicken, place it in a freezer-safe container. You can also use freezer bags. Remove as much air as you can. This helps avoid freezer burn. It will stay good for about three months in the freezer. When you want to eat it, thaw it overnight in the fridge. This makes reheating easier. Be aware that the texture may change a bit after thawing. The chicken might be less crispy. For reheating, use the oven or a skillet. Preheat your oven to 350°F (175°C) and heat for about 10-15 minutes. If using a skillet, add a splash of water or broth. This keeps the chicken juicy. Stir occasionally to ensure even heating. Avoid using the microwave, as it can make the chicken tough. Enjoy your homemade sesame chicken just like it was fresh! You can add crushed red pepper flakes or chili paste to the sauce. Start with a small amount, like half a teaspoon. Taste the sauce and adjust as needed. You can also add sliced fresh jalapeños or serranos when stir-frying the ginger and garlic. This will give your dish a nice kick! Yes, you can make this dish ahead of time. Cook the chicken and sauce, then store them in an airtight container. Keep it in the fridge for up to three days. When you are ready to eat, just reheat it on the stove until hot. Adding a splash of water can help the sauce loosen up. Some great side dishes include: - Steamed rice - Quinoa - Fried rice - Stir-fried vegetables - Asian-style coleslaw These sides complement the flavors of the sesame chicken well. To check if the chicken is done, cut a piece in half. The meat should be white, not pink. The juices should run clear. You can also use a meat thermometer. The safe internal temperature for chicken is 165°F. This ensures it is fully cooked and safe to eat. This blog covered how to create a tasty sesame chicken dish. You learned about the main ingredients, preparation steps, and cooking process. I shared tips for perfecting the chicken's texture and variations to suit your taste. In summary, this dish is easy to make and fun to customize. With a few simple tweaks, you can enjoy a meal that suits your diet. Make sure to store leftovers properly to keep them fresh. Happy cooking!

Better Than Takeout Sesame Chicken

Elevate your dinner game with this Better Than Takeout Sesame Chicken recipe! In just 25 minutes, you can whip up a delicious dish that rivals your favorite takeout spot. Packed with flavor from soy sauce, honey, and sesame oil, it's a quick and satisfying meal perfect for any night. Ready to impress your family? Click to explore the full recipe and bring a taste of the restaurant home! #SesameChicken #DinnerIdeas #HealthyEating #EasyRecipes
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Ingredients
  

1 lb chicken breast, cut into bite-sized pieces

1/4 cup cornstarch

2 tablespoons vegetable oil

3 tablespoons sesame oil

1 tablespoon ginger, minced

3 garlic cloves, minced

1/4 cup soy sauce (low sodium recommended)

1/4 cup honey

2 tablespoons rice vinegar

1 tablespoon sesame seeds

Green onions, sliced (for garnish)

Steamed rice or quinoa (for serving)

Instructions
 

Begin by placing the chicken pieces in a bowl and sprinkle the cornstarch over them. Toss until the chicken is well-coated.

    Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the cornstarch-coated chicken to the skillet.

      Sauté the chicken until it’s golden brown and cooked through, approximately 5-7 minutes. Remove the chicken from the pan and set aside.

        In the same skillet, add sesame oil, minced ginger, and minced garlic. Stir-fry for about 1 minute until fragrant, being careful not to burn the garlic.

          In a small bowl, whisk together the soy sauce, honey, and rice vinegar. Pour this mixture into the skillet and bring it to a gentle simmer.

            Add the cooked chicken back into the skillet, and toss to coat it in the sauce evenly. Let it cook for another 2-3 minutes until the sauce has thickened slightly.

              Sprinkle the sesame seeds over the chicken and mix well.

                Serve hot, garnished with sliced green onions over a bed of steamed rice or quinoa.

                  Prep Time, Total Time, Servings: 10 mins | 25 mins | 4 servings