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Sesame Chicken

A popular Asian dish featuring crispy chicken tossed in a sweet and savory sauce, served over fluffy white rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken and Seasoning
  • 1.5 pounds boneless skinless chicken breast, cut into small 1/2 inch cubes Cut into uniform pieces for even cooking.
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon ginger powder
  • 1 teaspoon arrowroot or cornstarch For thickening the sauce.
  • 1.5 tablespoons toasted sesame oil
  • 1 tablespoon avocado oil, divided Use half for cooking chicken.
  • 0.5 teaspoon red pepper flakes Adjust to suit spice preference.
  • 1.5 tablespoons minced garlic (about 4 cloves)
Sauce Ingredients
  • 3 cups cooked white rice To serve with chicken.
  • 2 scallions sliced For garnish.
  • 0.33 cup reduced sodium soy sauce or gluten-free tamari Gluten-free option available.
  • 3 tablespoons monk fruit sweetener, coconut sugar, honey, or sweetener of choice
  • 2 teaspoons tomato paste
  • 2.5 tablespoons seasoned rice vinegar
  • 0.5 tablespoon toasted sesame oil
  • 1 tablespoon sesame seeds, plus more for garnish
  • 1 teaspoon grated ginger
  • 1 tablespoon arrowroot or cornstarch For the slurry.
  • 0.25 cup filtered water

Method
 

Preparation
  1. Combine the cubed chicken with salt, pepper, ginger, arrowroot, and 1 tablespoon of sesame oil in a bowl.
  2. 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.
  3. Repeat with the remaining oil and chicken.
Sauce Preparation
  1. Mix the soy sauce, sweetener, tomato paste, rice vinegar, sesame oil, sesame seeds, and grated ginger in a separate bowl.
  2. Make a slurry by mixing the cornstarch and water in another bowl.
Cooking
  1. Add more sesame oil to the pan along with red chili flakes and minced garlic. Cook this until fragrant.
  2. Add half of the sauce to the pan, then the cooked chicken, tossing everything together.
  3. Drizzle in the slurry and cook for an additional 2 minutes until the sauce thickens.
  4. Serve over cooked rice and garnish with sliced scallions and extra sesame seeds.

Notes

Allow the chicken to cool completely before storing. Store in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or on the stovetop until warmed through. For a thicker sauce, let it simmer longer after adding the slurry. Feel free to add vegetables like bell peppers or broccoli for extra nutrition.