Description
This Sesame Chicken recipe features tender, juicy chicken pieces coated in a crisp cornstarch layer and tossed in a sweet and savory homemade sesame sauce. Garnished with toasted sesame seeds and fresh scallions, this dish is perfect served over rice or noodles for a quick, delicious weeknight dinner.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- 3 tablespoons cornstarch
- 3 tablespoons olive oil (divided)
Sauce
- 1/2 cup water
- 1/4 cup packed brown sugar
- 3 tablespoons low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar or rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon toasted sesame oil
- 3 cloves garlic, minced
Garnish
- Sesame seeds (to taste)
- Chopped scallions (to taste)
Instructions
- Prepare the sauce: In a small bowl, whisk together the water, brown sugar, low sodium soy sauce, honey, vinegar, cornstarch, toasted sesame oil, and minced garlic until smooth and combined.
- Coat the chicken: Cut the chicken breasts into approximately 1-inch pieces and place them in a separate bowl. Sprinkle the 3 tablespoons of cornstarch over the chicken, then toss well to ensure each piece is evenly coated.
- Cook the chicken: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook the chicken in two batches to avoid overcrowding. For each batch, cook the chicken pieces for about 4 minutes on one side, then flip using tongs and cook for another 3 to 4 minutes until browned and fully cooked through (internal temperature of 165°F). Transfer the cooked chicken to a plate. Add the remaining 1 tablespoon of olive oil to the skillet before cooking the second batch.
- Combine chicken and sauce: Once both batches are cooked, return all the chicken back to the skillet. Pour in the prepared sauce and cook for 30 seconds to 1 minute, stirring gently, until the sauce bubbles and thickens, coating the chicken evenly.
- Garnish and serve: Remove the skillet from heat. Sprinkle toasted sesame seeds and chopped scallions over the top. Serve immediately over cooked rice or noodles for a complete meal.
Notes
- Use low sodium soy sauce to control the saltiness of the dish.
- To keep the chicken crispy, cook it in batches and avoid overcrowding the pan.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos and ensure cornstarch is gluten-free.
- You can toast your own sesame seeds for enhanced flavor by lightly warming them in a dry skillet until golden.
- This recipe pairs well with steamed vegetables or a side salad for a balanced meal.
