Description
A healthier version of the beloved Chinese-American dish, this tender pan-seared sesame chicken features a sweet and savory coconut aminos glaze with toasted sesame seeds and aromatic ginger. Quick, flavorful, and full of comforting notes.
Ingredients
1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon sesame oil
1 teaspoon olive oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons coconut aminos
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon cornstarch
1 teaspoon toasted sesame seeds
2 green onions, sliced
1 teaspoon chili flakes (optional)
Cooked brown rice, for serving
Instructions
Heat sesame oil and olive oil in a large skillet over medium heat.
Add garlic and ginger; sauté for about 30 seconds until fragrant.
Add chicken to the skillet and cook until golden brown and nearly cooked through, about 4-5 minutes.
In a small bowl, whisk together coconut aminos, rice vinegar, honey, and cornstarch.
Pour the sauce into the skillet with the chicken.
Stir in sesame seeds, green onions, and chili flakes (if using). Simmer until the sauce thickens and the chicken is fully cooked, about 5-7 minutes.
Serve over cooked brown rice.
Notes
For extra flavor, toast the sesame seeds in a dry skillet for a minute or two before stirring them into the sauce.
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Add your favorite steamed or roasted vegetables as a side for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 80mg