This easy sesame chicken recipe is a quick and satisfying dinner that doesn't skimp on flavor. It’s made with tender chicken thighs that are cooked in a savory, slightly sweet sauce.
This chicken recipe makes a delicious and hassle-free meal. Best of all, it comes together in under 30 minutes. Pair it with rice, noodles, or a side of steamed vegetables for a dinner your family will ask for again and again.
Chicken recipes are wonderful because they’re versatile and budget-friendly. But let’s face it, eating the same chicken dish over and over can get pretty boring. That’s why it’s fun to mix things up and try new recipes. Our grilled chicken satay and chicken foil packs are always a hit! And if you enjoyed our sesame chicken, try this chicken broccoli stir fry—it won’t disappoint.
Ingredients
- Chicken – Boneless, skinless chicken thighs work best because they stay juicy and flavorful. But chicken breast will work too. Just keep in mind that the cooking time may need to be adjusted.
- Produce – Garlic and green onions are used in the sauce. Extra green onions are great for the garnish too.
- Condiments and Pantry – Low sodium soy sauce, oil, brown sugar, rice vinegar, sesame oil, chili oil, ginger powder, and crushed red pepper are used to make the tasty sauce. We use cornstarch to lightly coat the chicken before pan frying. It gives the chicken a golden color and thickens the sauce.
- Oil – The oil is used in the sauce and to lightly fry the chicken. It’s best to use a neutral (flavorless) oil that won’t compete with other flavors. We use canola oil.
- Garnish – Sesame seeds for garnish is recommended. Other optional toppings include extra green onions, chopped cilantro, parsley, sliced red chili, and lime wedges.
- Serving – This chicken dish pairs nicely with white rice, noodles, and steamed vegetables.
- See the recipe card for quantities and preparation.
Cook's note
This recipe has a kick to it. If you want it to be less spicy, use less chili oil and reduce or skip the crushed red pepper flakes altogether.
Instructions
- Add the soy sauce, garlic, 1 tablespoon oil, brown sugar, rice vinegar, sesame oil, chili oil, ginger powder, crushed red pepper (if using), and green onions to a jar or medium bowl.
- Cover the jar tightly and shake or stir well. Refrigerate if not using right away.
- Place the chicken pieces in a large, zip top bag. Sprinkle with the cornstarch. Close the bag without removing the air. Shake well to coat the chicken pieces.
- Heat the remaining 1 tablespoon of oil over medium high heat in a large saute pan or skillet (preferably non-stick). When the oil is hot (but not smoking) add the chicken pieces and arrange them in a single layer. Cook, undisturbed, for 5 minutes.
- Use a spatula to flip the chicken in sections so that the browned side is up. Continue cooking for 5 minutes.
- Add the sauce to the pan, stir well. When the sauce starts to simmer, lower the heat to medium-low. Cover and cook for 3-5 minutes or until the chicken is cooked through. stirring occasionally.
The cooking time will depend on the size of the chicken pieces. Check the largest, thickest piece. There should be no pink in the center and the internal temperature needs to be at least 165°F.
Serve the chicken with rice, noodles, or steamed vegetables, and garnish with sesame seeds and extra green onions, if desired.
Recipe tips
- The prep work on this dish is quick and easy and if you use a microplane to grate the garlic and kitchen shears to slice the green onions it’s even easier.
- I love using canning jars for sauces, dressings, and marinades, like this chimichurri or our Cuban mojo. They’re washable, reusable, and convenient. Make the sauce ahead, cover the jar with a lid, and refrigerate until ready to use.
- You can make the sauce for the sesame chicken a day ahead and keep it in an airtight container in the refrigerator.
- Cut the chicken into roughly the same size pieces so that they cook at the same rate.
- You can substitute chicken breasts for chicken thighs in this recipe, but keep in mind you may need to adjust the cooking time. Chicken breasts are leaner and can cook faster, so check for doneness a bit earlier to avoid drying them out.
Storing instructions
Store leftover sesame chicken in an airtight container in the refrigerator for 3-4 days. To freeze, cool completely and place it in an airtight, freezer-safe container. Leave an inch or two of room in the container to allow for expansion. Freeze for up to 2 months.
For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
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📖 Recipe
Sesame Chicken
Ingredients
- ¼ cup Soy Sauce
- 3-4 Garlic Cloves grated or finely minced
- 2 tablespoons Oil divided (use a neutral/flavorless oil – we use canola oil)
- 1 tablespoon Brown Sugar
- 1 tablespoon Rice Vinegar
- 1 tablespoon Sesame Oil
- 1 teaspoon Chili Oil reduce the amount or leave it out if you don’t like spicy
- ½ teaspoon Ginger Powder
- Pinch Crushed Red Pepper leave it out if you don’t like spicy
- ¼ cup Green Onions thinly sliced, plus extra for garnish, if desired
- 1¼ pound Chicken Thighs boneless, skinless, fat trimmed off, and cut into 1½-2 inch pieces.
- 1½ tablespoons Cornstarch
- 1 teaspoon Sesame Seeds for garnish
- Rice or Noodles for serving optional
Instructions
- Add the soy sauce, garlic, 1 tablespoon oil, brown sugar, rice vinegar, sesame oil, chili oil, ginger powder, crushed red pepper (if using), and green onions to a jar or medium bowl. Cover tightly and shake vigorously or stir well with a fork or small whisk. If you’re not using the sauce right away refrigerate until ready to use.
- Add the chicken pieces to a large, zip top bag. Sprinkle with the cornstarch. Close the bag without removing the air. Double check that it properly closed and shake well to coat the chicken pieces.
- Heat the remaining 1 tablespoon of oil over medium heat in a large saute pan or skillet (preferably non-stick). When the oil is hot (but not smoking) add the chicken pieces and arrange it in a single layer. Cook it, undisturbed, for 5 minutes.
- Use a spatula to flip the chicken in sections so that the browned side is up. Continue cooking for 5 minutes.
- Add the sauce to the pan, stir well. When the sauce starts to simmer, lower the heat to medium-low and cover.
- Cook for 3-5 minutes or until the chicken is cooked through. Stir occasionally.
- The cooking time will depend on the size of the chicken pieces. Check the largest, thickest piece. There should be no pink in the center and the internal temperature needs to be at least 165°F.
- Serve the chicken with rice, noodles, or steamed vegetables, and garnish with sesame seeds and extra green onions, if desired.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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