Healthier 20 Minute Sesame Chicken
A quick, lighter sesame chicken made with simple ingredients and a sticky-sweet sauce ready in 20 minutes.
Servings: 4 servings
Ingredients
- 1 pound boneless skinless chicken breasts cut into 1/2-inch strips or cubes
- 2 tablespoons cornstarch
- 1 pinch salt plus additional pinch of pepper
- 1 pinch black pepper
- 1 tablespoon olive oil or sesame oil
- cooked white rice for serving
- small bunch spring onions (scallions) chopped
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon sriracha add more to taste for heat
- 1 teaspoon fresh ginger grated
- 1 clove garlic minced
- 2 tablespoons sesame seeds
- 1 tablespoon sesame oil optional
Instructions
- Make the sauce: In a medium bowl, whisk together soy sauce, honey, sriracha, grated ginger, minced garlic, 2 tablespoons sesame seeds, and sesame oil (if using). Set aside.
- Prep the chicken: Pat the chicken pieces dry, then toss them in a bowl with the cornstarch, and season with a pinch of salt and a pinch of pepper until evenly coated.
- Heat the pan: Warm a large skillet or wok over high heat for about 2 minutes, then add the olive or sesame oil and swirl to coat.
- Cook the chicken: Add the coated chicken to the hot pan in a single layer and stir‑fry for 5–6 minutes, turning occasionally, until golden and cooked through.
- Add the sauce: Pour the prepared sauce over the chicken and cook, stirring, for 3–4 minutes until the sauce thickens and becomes sticky, coating the chicken.
- Finish and serve: Transfer the chicken to a serving dish, sprinkle with chopped spring onions and extra sesame seeds if desired, and serve with hot white rice or noodles.
Equipment
- Large Skillet or Wok
- Medium Bowl
- Measuring Spoons
- Knife
- Cutting Board
- Spatula or tongs
Notes
- Use sesame oil for a stronger sesame flavor.
- Adjust sriracha to control heat.
- Cut chicken into uniform pieces for even cooking.
- Cook over high heat for a quick, caramelized finish.