Sesame Chicken

Better than takeout sesame chicken is all you need tonight. Skip that doordash or drive thru and make this for dinner instead. This is not your Panda Express order, in fact it is so much better! My version is light and healthy, highlighting the fresh chicken with a light sauce and sauteed peppers to round out the flavors. Sure, you could bread and pan fry the chicken for a crispier version that is what you will typically find in a restaurant. This is a version of your favorite takeout though that you can feel good about. The whole family will love it and it is easy to make on a busy weeknight!

  • 2 Lbs Chicken Breast
  • 1/2 Cup Soy Sauce
  • 3 Tbsp Brown Sugar
  • 1/3 Cup Toasted Sesame Oil
  • 1/4 Cup Rice Vinegar
  • 2 Tbsp Sriracha
  • 1 Tbsp Minced Ginger
  • 4 Garlic Cloves, Sliced
  • 2 Red Bell Peppers, Diced
  • 1/2 Yellow Onion, Sliced
  • 1 Tbsp Oil
  • 1 1/2 Tsp Cornstarch + 2 Tbsp Soy Sauce
  • 2 Tbsp Sesame Seeds
  • 2 Green Onions, Diced
  • Optional for Serving: Rice, Roasted Broccoli
  • Serves: 4
  • Prep Time: 5 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 35 Minutes

To Make:

  1. In a large mixing bowl, add the soy sauce, brown sugar, toasted sesame oil, rice vinegar, sriracha, minced ginger and garlic cloves. Whisk to combine and set aside to prep the chicken.
  2. Prep the chicken breasts – cut them in to 1 to 2 inch cubes and add them to the sauce marinade.
  3. Heat a large pan over medium heat and add in the oil. Once hot, add the diced red pepper and sliced onions and cook for 10 minutes, stirring frequently.
  4. Transfer the peppers and onions to a bowl and set aside.
  5. Add the chicken and sauce to the pan and cook on medium heat for 12 minutes to cook the chicken through.
  6. Using a slotted spoon, transfer the chicken to the bowl with the peppers and onions.
  7. Going back to the sauce, turn the heat to high and allow the sauce to reduce for 5 minutes, stirring frequently.
  8. In a small bowl, whisk together the cornstarch and 2 tbsp soy sauce to completely dissolve the cornstarch. Add the slurry to the sauce and whisk together – this will help thicken up the sauce. Continue cooking on high for another 6-8 minutes until you have a thick sauce.
  9. Reduce the heat to low and transfer the chicken, peppers and onions back to the saucepan and stir to evenly coat the chicken.
  10. Divide the chicken between 4 bowls and top with sesame seeds and green onions. Serve alongside rice and your favorite veggie, if desired!

5 thoughts on “Sesame Chicken

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