Description

This Easy Sesame Chicken recipe brings all the sweet, savory, and nutty flavors you love from your favorite takeout right to your kitchen—light crispy chicken pieces tossed in a glossy, sesame-infused sauce. Quick to prep and perfect for a weeknight dinner, it’s a family-friendly crowd-pleaser served best with fluffy rice or steamed veggies.

Ingredients

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For the Chicken

1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
2 tablespoons cornstarch
Salt and pepper, to taste
2 tablespoons vegetable oil, for frying

For the Sauce

1/3 cup low-sodium soy sauce
2 tablespoons honey
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 tablespoon freshly grated ginger
2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)

For Garnish

1 tablespoon toasted sesame seeds
2 green onions, thinly sliced

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Instructions

Prep the Chicken – In a mixing bowl, toss the chicken pieces with cornstarch, salt, and pepper until evenly coated. This ensures a light crisp on the chicken when cooked.
Cook the Chicken – Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and sauté until golden brown and cooked through, about 5-6 minutes. Remove the chicken to a plate and set aside.
Make the Sauce – In the same skillet, add minced garlic and ginger. Sauté for 30 seconds until fragrant. Pour in the soy sauce, honey, brown sugar, rice vinegar, and sesame oil. Stir everything together and bring to a simmer.
Thicken the Sauce – Whisk the cornstarch slurry (cornstarch mixed with water) into the simmering sauce. Continue stirring for 1-2 minutes until the sauce has thickened to a glossy consistency.
Toss Chicken in Sauce – Return the cooked chicken to the skillet, stirring to coat every piece in the sauce. Let it simmer for another minute so the chicken absorbs the flavors.
Garnish and Serve – Remove from heat. Sprinkle sesame seeds and sliced green onions on top. Serve hot over steamed rice or with your favorite vegetables.

Notes

Bite-sized chicken thighs remain extra juicy, but breasts work well for a lighter option.
For a spicier kick, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce.
Leftovers keep in the fridge for up to 3 days and reheat beautifully.
Double the sauce if you like meals extra-saucy or want to drizzle over rice.

Nutrition

Serving Size: 1/4 of recipe
Calories: 310
Sugar: 9g
Sodium: 690mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 29g
Cholesterol: 80mg