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Your new favorite homemade sesame chicken is here. This lighter version of a classic takeout dish is packed with good-for-you ingredients and tastes even better than your usual order. Plus, you can have everything ready and on the table in a breezy 35 minutes, so busy nights are no sweat.
I came up with this dish when I was craving something crunchy and sweet during a health kick. Now, every Thursday it winds up on our table, and honestly, my husband doesn't even want to order out anymore!
Tasty Ingredients
- 1 tablespoon sesame seeds: sprinkle on top for some crunch and a pop of flavor
- 1 tablespoon lime juice: gives the whole dish a citrusy punch and helps make the chicken extra tender
- 1 teaspoon lime zest: brightens it up and makes every bite pop
- 1/4 teaspoon ground black pepper: just enough to give some gentle heat
- 2 tablespoons rice vinegar: balances the richness with a little tang
- 1 tablespoon minced garlic: makes everything aromatic while it cooks
- 1/2 teaspoon ground ginger: brings a warm kick that goes great with the sweetness
- 1 tablespoon toasted sesame oil: can't skip this—it's what gives that deep nutty vibe
- 1 tablespoon honey: all the sweet flavor you want, but without the processed stuff
- 1/4 cup coconut aminos: gives a salty, deep taste with way less salt than soy sauce
- 1/2 tablespoon avocado oil: cooks at high temps without any weird taste
- 1 lb boneless skinless chicken breasts: dice these into 1-inch pieces for fast, even cooking
- Optional sides: throw this over a bowl with 1 cup cooked white rice and 2 cups green beans for a power meal
Simple Instructions
- Serve Up:
- Spoon your sesame chicken over that fluffy rice and line up some green beans on the side. The colors and texture make everything look—and taste—amazing.
- Mash It Together:
- Gently drop the chicken back in with the reduced sauce and stir so every piece gets coated. Just let it mingle for another minute or two on the heat, then take it off and finish with the sesame seeds.
- Reduce the Sauce:
- Pour your mixed sauce right into the empty pan to soak up all the bits. Let it boil and get thicker on medium-high, stirring so nothing burns, for about 3-5 minutes.
- Mix Up the Sauce:
- While you’re cooking chicken, whisk up lime juice, zest, coconut aminos, honey, black pepper, minced garlic, toasted sesame oil, ginger, and rice vinegar in a bowl until it’s all blended. The flavors start melding already.
- Get that Chicken Golden:
- Heat up your avocado oil in a roomy skillet (medium-high). Throw in the chicken cubes and give them space so they’re not crowded. Let them sit for around 3-4 minutes to brown, then flip. Keep cooking, moving them around, till they hit 165°F and look golden all over.
- Prep Everything:
- Chop your chicken into even cubes (about an inch each) for best results. Cook your green beans and rice by the instructions so they’re ready when the chicken is done. Getting those going first saves time.
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Here’s a little secret: I never leave out both lime zest and juice. They give this meal such a fresh pop and really brighten up the sesame oil’s richness. I tried it by accident when I ran out of rice vinegar, and now I always do it this way!
Meal Prep Magic
Store leftovers in the fridge for up to 4 days in an airtight container—they taste even better as the flavors soak in. I make a double batch on Sunday and heat some up in the microwave (about 1–2 minutes) or toss it in a skillet with a splash of water to keep it juicy.
Easy Swaps For Any Diet
When you make it yourself, you’re in total control. Keto? Use your go-to low-carb sweetener instead of honey and serve on cauliflower rice. Going paleo? Skip the regular rice and pile on extra green beans or maybe a roasted sweet potato. If you’re vegetarian, swap in some firm tofu cubes and cook them the same way as the chicken.
Fun Twists
This dish works as is, but if you want to switch things up, try a spoon of almond butter for a creamy, nutty sauce. Want heat? Stir in a little chili paste or sriracha. Sometimes in summer, I drop in some diced pineapple near the end, and my kids think it’s dessert for dinner!
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Recipe FAQs
- → Can I use something besides chicken breasts?
Chicken thighs work great if you want a juicier option, and they go perfectly with the sauce too.
- → What can I swap for coconut aminos?
If coconut aminos aren’t handy, grab some Bragg’s Liquid Aminos or low-sodium soy sauce instead.
- → How do I substitute fresh ginger?
No fresh ginger around? Toss in 1/2 teaspoon of ground ginger as a backup. It’ll deliver a similar flavor.
- → Which vegetables go best with this dish?
Broccoli, snap peas, bell peppers, or even green beans are awesome choices to pair with this sesame chicken.
- → Is this meal keto-friendly?
It sure is. Just skip the rice and load up on low-carb veggies like extra green beans on the side.