why make this recipe
Sesame Chicken is a popular dish that brings the flavors of Asian cuisine right to your table. It’s a delightful mix of tender chicken, rich sauces, and a hint of spice, making it a favorite for family dinners or gatherings. This recipe is simple, quick to prepare, and perfect for satisfying your cravings. Imagine crispy, golden chicken pieces tossed in a sweet and savory sauce over a bed of fluffy white rice. It’s a meal that offers both comfort and taste in every bite.
how to make Sesame Chicken
Ingredients:
- 1 1/2 pounds boneless skinless chicken breast, cut into small 1/2 inch cubes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ginger powder
- 1 teaspoon arrowroot or cornstarch
- 1 1/2 tablespoons toasted sesame oil
- 1 tablespoon avocado oil, divided
- 1/2 teaspoon red pepper flakes
- 1 1/2 tablespoons minced garlic (about 4 cloves)
- 3 cups cooked white rice
- 2 scallions, sliced
- 1/3 cup reduced sodium soy sauce or gluten-free tamari
- 3 tablespoons monk fruit sweetener, coconut sugar, honey, or sweetener of choice
- 2 teaspoons tomato paste
- 2 1/2 tablespoons seasoned rice vinegar
- 1/2 tablespoon toasted sesame oil
- 1 tablespoon sesame seeds, plus more for garnish
- 1 teaspoon grated ginger
- 1 tablespoon arrowroot or cornstarch
- 1/4 cup filtered water
Directions:
- Combine the cubed chicken with salt, pepper, ginger, arrowroot, and 1 tablespoon of sesame oil in a bowl.
- Heat a large skillet over medium-high heat. Add half of the avocado oil and cook half of the chicken until golden brown, then remove it from the pan.
- Repeat with the remaining oil and chicken.
- To prepare the sauce, mix the soy sauce, sweetener, tomato paste, rice vinegar, sesame oil, sesame seeds, and grated ginger in a separate bowl.
- Make a slurry by mixing the cornstarch and water in another bowl.
- Add more sesame oil to the pan along with red chili flakes and minced garlic. Cook this until fragrant.
- Add half of the sauce to the pan, then the cooked chicken, tossing everything together.
- Drizzle in the slurry and cook for an additional 2 minutes until the sauce thickens.
- Serve over cooked rice and garnish with sliced scallions and extra sesame seeds.
how to serve Sesame Chicken
Serve Sesame Chicken hot over a bed of fluffy white rice. You can also add some steamed vegetables on the side for a colorful and nutritious meal. Garnish with sliced scallions and sesame seeds for an added touch.
how to store Sesame Chicken
To store Sesame Chicken, allow it to cool completely. Place it in an airtight container and keep it in the refrigerator. It will stay fresh for up to 3-4 days. You can reheat it in the microwave or on the stovetop until it’s warmed through.
tips to make Sesame Chicken
- Cut the chicken into uniform pieces for even cooking.
- Adjust the level of red pepper flakes to suit your spice preference.
- For a thicker sauce, let it simmer a little longer after adding the slurry.
- Feel free to add vegetables like bell peppers or broccoli to the dish for extra nutrition.
variation
You can substitute the chicken with tofu or shrimp for a different protein option. If you’re looking for a lower-carb version, serve it over cauliflower rice instead of white rice.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure to thaw it completely before cutting and cooking.
2. What can I use if I don’t have arrowroot or cornstarch?
If you don’t have arrowroot or cornstarch, you can use all-purpose flour as a thickening agent, but the texture may be slightly different.
3. Is there a gluten-free option for soy sauce?
Yes, you can use gluten-free tamari as a substitute for regular soy sauce. It’s an excellent option for those with gluten sensitivities.
Sesame Chicken
Ingredients
Method
- Combine the cubed chicken with salt, pepper, ginger, arrowroot, and 1 tablespoon of sesame oil in a bowl.
- Heat a large skillet over medium-high heat. Add half of the avocado oil and cook half of the chicken until golden brown, then remove it from the pan.
- Repeat with the remaining oil and chicken.
- Mix the soy sauce, sweetener, tomato paste, rice vinegar, sesame oil, sesame seeds, and grated ginger in a separate bowl.
- Make a slurry by mixing the cornstarch and water in another bowl.
- Add more sesame oil to the pan along with red chili flakes and minced garlic. Cook this until fragrant.
- Add half of the sauce to the pan, then the cooked chicken, tossing everything together.
- Drizzle in the slurry and cook for an additional 2 minutes until the sauce thickens.
- Serve over cooked rice and garnish with sliced scallions and extra sesame seeds.