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This slimmed-down sesame chicken brings all the delicious taste of your favorite takeout without any deep frying or heavy coating. It's just what you need on busy evenings when you want something tasty that won't leave you feeling guilty.
I came up with this dish when I was trying to make healthier versions of our go-to takeout meals. These days my family actually likes this better than what we'd get from restaurants because you can really taste all the flavors without a thick batter getting in the way.
Ingredients
- Boneless skinless chicken breasts: choose fresh cuts for juicy results with less fat
- Avocado oil: great for cooking at high temperatures and doesn't overpower other flavors
- Coconut aminos: gives that umami kick with lower salt content than soy sauce
- Honey: brings just enough sweetness to create that sticky coating
- Toasted sesame oil: adds that distinctive nutty taste crucial in Asian dishes
- Ground ginger: offers spicy warmth without needing to grate fresh ginger
- Garlic cloves: freshly minced for that bold flavor punch
- Rice vinegar: cuts through sweetness with a light tangy touch
- Black pepper: ties all flavors together with mild spiciness
- Lime zest and juice: adds fresh zing that lifts the whole dish
- Sesame seeds: gives a nice crunch and pretty finish
- Green beans: throw these in if you want more color and nutrients
- White rice: the perfect base to soak up all that yummy sauce
Step-by-Step Instructions
- Prepare the chicken:
- Chop chicken breasts into equal 1inch chunks for consistent cooking. Getting them roughly the same size means they'll all be done simultaneously. Taking the chicken out of the fridge about 10 minutes before cooking helps it cook more evenly.
- Cook the sides:
- Begin with your rice and green beans since they can wait while you finish the main dish. Always wash your rice thoroughly first to get rid of extra starch. For green beans, just steam until they turn vibrant green with a slight snap for best results.
- Sauté the chicken:
- Warm avocado oil in your pan on medium-high until it's hot but not smoking. Spread chicken pieces out with some space between them so they brown properly. Cook about 10 to 12 minutes, flipping now and then until all sides turn golden. They should hit 165°F inside when done.
- Prepare the sauce:
- As your chicken cooks, mix together your coconut aminos, honey, toasted sesame oil, ground ginger, minced garlic, rice vinegar, black pepper, lime zest, and lime juice in a small bowl. This mix creates an awesome balance of sweet, tangy and savory flavors.
- Thicken the sauce:
- Take your cooked chicken out and pour your sauce mix into the same hot pan without washing it. All those tasty brown bits from cooking the chicken will make your sauce even better. Let it bubble away for 3 to 5 minutes, stirring the whole time as it gets thicker. Keep a close eye on it since it can burn quickly.
- Combine and finish:
- Put the chicken back in and stir until every piece gets coated in that shiny, flavorful sauce. Just before serving, sprinkle sesame seeds over everything for that classic look and extra texture.
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Coconut aminos really changes this dish completely for me. I found it while searching for something instead of soy sauce, and now I actually enjoy its milder, slightly sweet taste more. The first time I made this for company, they couldn't believe it wasn't from our neighborhood takeout and wanted to know how to make it themselves.
Make It Your Own
Feel free to tweak this dish however you want. Toss in some bell peppers, snow peas, or broccoli florets during the final cooking minutes for extra nutrients and a pop of color. The sauce goes well with practically anything. Want more heat? Just add some sriracha or red pepper flakes to your sauce mixture. If you like darker meat, chicken thighs work amazingly well and stay super juicy throughout cooking.
Storage and Reheating
Any extras can go in a sealed container in your fridge for about 4 days. The flavors get even better overnight, so it's fantastic for meal prepping. When you heat it up again, add a tiny bit of water if the sauce looks too thick. For the best texture, warm it up in a pan on medium heat instead of using your microwave.
Ingredient Substitutions
No coconut aminos around? You can use low sodium soy sauce or tamari if you need gluten free options. Just remember they're saltier, so use a bit less. Run out of fresh garlic? Throw in 1/2 teaspoon of garlic powder instead. Going paleo? Serve it over cauliflower rice rather than white rice. This amazing sauce also works great with beef, shrimp, or tofu if you want to try something different.
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This tasty sesame chicken gives you all the flavor of takeout in a much healthier package that'll quickly become a family favorite!
Frequently Asked Questions
- → How can I keep the chicken soft while cooking?
Don’t overcook the chicken. Cook it over medium-high heat, turning as needed, for about 10 to 12 minutes until browned. High heat can dry it out, so keep the temperature moderate.
- → What’s a good substitute for coconut aminos?
If you’ve run out, try using tamari or a low-sodium soy sauce. They both work as great alternatives.
- → Can this meal be made gluten-free?
Yes, just use gluten-free substitutes like coconut aminos instead of regular soy sauce.
- → What sides work well with this dish?
Serve it alongside steamed beans, fluffy rice, or even a light mixed greens salad for extra color and flavor.
- → How fast does the sauce thicken?
The sauce usually thickens within 3 to 5 minutes of simmering on medium-high heat. Stir it often to keep it smooth and prevent burning.
- → Can I swap chicken breasts with thighs?
Absolutely, thighs are a great option. They’re packed with flavor and stay moist when cooked.