Description
This High Protein Sesame Chicken is a healthier take on the classic dish, packed with lean chicken breast, flavorful sesame sauce, and just the right amount of crunch. Perfect for a quick and satisfying meal!
Ingredients
Units
Scale
For the chicken:
- 1 1/2 lbs (680 g) chicken breast, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1 tablespoon olive oil or sesame oil
For the sesame sauce:
- 1/3 cup (80 ml) low-sodium soy sauce
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon sesame seeds
For garnish:
- Chopped green onions
- Additional sesame seeds
Instructions
- Prepare the chicken:
- Toss the chicken pieces with cornstarch until evenly coated.
- Cook the chicken:
- Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until golden and cooked through. Remove the chicken from the skillet and set aside.
- Make the sesame sauce:
- In the same skillet, add the garlic and ginger. Cook for 30 seconds until fragrant.
- Add the soy sauce, honey, rice vinegar, sesame oil, and sesame seeds. Stir to combine. Bring to a simmer.
- Thicken the sauce:
- Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens.
- Combine the chicken and sauce:
- Return the chicken to the skillet and toss to coat in the sesame sauce. Cook for 2 more minutes to heat through.
- Serve:
- Garnish with chopped green onions and additional sesame seeds. Serve hot over steamed rice, quinoa, or stir-fried veggies for a complete meal.
Notes
- For extra protein, toss in a handful of cooked edamame or chickpeas.
- Use skinless chicken thighs for a juicier alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.