Healthy sesame chicken is a lighter, homemade version of the takeout favorite I love. It features tender bites of chicken tossed in a sweet and savory sesame glaze—without deep frying or loads of sugar. It’s fast, flavorful, and satisfying, making it one of my go-to meals when I want comfort food with a healthier twist.
Why You’ll Love This Recipe
I love this recipe because it gives me all the bold flavor of sesame chicken, but without the heaviness. It’s made with simple, clean ingredients, and it comes together quickly in just one pan. Whether I serve it with brown rice, quinoa, or steamed veggies, it always feels like a complete, nourishing meal that doesn’t sacrifice taste.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken:
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Boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
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Cornstarch or arrowroot powder
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Salt and pepper
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Olive oil or avocado oil (for cooking)
For the sauce:
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Low-sodium soy sauce or tamari
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Honey or maple syrup
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Rice vinegar
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Garlic (minced)
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Ginger (freshly grated or ground)
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Toasted sesame oil
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Water
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Cornstarch (to thicken)
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Sesame seeds
Optional toppings:
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Green onions (sliced)
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Steamed broccoli
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Cooked rice or quinoa
Directions
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I toss the chicken pieces with cornstarch, salt, and pepper until lightly coated.
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In a large non-stick skillet, I heat a little oil over medium-high heat and cook the chicken until golden and cooked through. Then I remove it from the pan and set it aside.
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In the same pan, I whisk together all the sauce ingredients and bring it to a simmer until it starts to thicken.
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I return the cooked chicken to the pan, toss it in the sauce, and let it cook for a couple more minutes until everything is well coated and glossy.
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I sprinkle sesame seeds and green onions over the top and serve it hot.
Servings and timing
This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
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I sometimes add steamed broccoli, bell peppers, or snap peas to make it a complete stir-fry.
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For a spicy kick, I stir in some sriracha or red pepper flakes.
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If I want a lower-sugar version, I use a little less honey and boost the ginger and garlic.
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I’ve swapped chicken for tofu or shrimp with great results.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm it in a skillet over medium heat or microwave it in 30-second intervals, stirring in between.
The sauce may thicken more after chilling, so I sometimes add a splash of water or broth when reheating to loosen it up.
FAQs
Can I bake the chicken instead of pan-frying?
Yes, I’ve baked the chicken at 400°F until cooked through and then tossed it in the sauce afterward. It’s a great hands-off option.
Is sesame chicken supposed to be spicy?
Traditional sesame chicken isn’t spicy, but I like adding a bit of heat if I’m in the mood. It’s easy to adjust based on taste.
Can I make this gluten-free?
Absolutely. I use tamari instead of soy sauce and make sure the cornstarch and other ingredients are certified gluten-free.
Can I use pre-cooked chicken?
Yes, I sometimes use leftover grilled or rotisserie chicken. I just skip the cornstarch step and toss it in the warm sauce until heated through.
What can I serve with sesame chicken?
I usually pair it with brown rice, quinoa, or cauliflower rice, and add a side of steamed vegetables or a cucumber salad.
Conclusion
Healthy sesame chicken is one of those recipes that proves clean eating doesn’t have to be boring. It’s bold, saucy, and just as satisfying as the takeout version—without the grease or guilt. Whether I’m meal-prepping for the week or making a quick weeknight dinner, this dish always hits the mark.
PrintHealthy Sesame Chicken
Healthy sesame chicken is a better-for-you twist on the classic takeout dish, made with tender chicken pieces coated in a light cornstarch crust and tossed in a flavorful, sweet-and-savory sesame glaze. Quick, one-pan, and full of bold flavor—perfect for a wholesome weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Low Fat
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp cornstarch or arrowroot powder
- Salt and pepper, to taste
- 2 tbsp olive oil or avocado oil
- 1/3 cup low-sodium soy sauce or tamari
- 2–3 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger (or 1/2 tsp ground ginger)
- 1 tsp toasted sesame oil
- 1/4 cup water
- 1 tsp cornstarch (for thickening sauce)
- 1 tbsp sesame seeds
- Optional toppings: sliced green onions, steamed broccoli, cooked rice or quinoa
Instructions
- Toss chicken pieces with cornstarch, salt, and pepper until evenly coated.
- Heat oil in a large non-stick skillet over medium-high heat. Add chicken and cook until golden brown and fully cooked, about 5–7 minutes. Remove and set aside.
- In the same skillet, whisk together soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, water, and 1 tsp cornstarch.
- Bring sauce to a simmer over medium heat, stirring frequently, until thickened.
- Return cooked chicken to the pan and toss to coat in the sauce. Cook for another 2–3 minutes until glossy and heated through.
- Sprinkle with sesame seeds and green onions. Serve over rice or quinoa with optional steamed veggies.
Notes
- Add sriracha or red pepper flakes for heat.
- Include vegetables like broccoli or bell peppers for a stir-fry version.
- Use tamari and gluten-free ingredients for a gluten-free dish.
- Bake chicken at 400°F as a hands-off option instead of pan-frying.
- Great with tofu or shrimp as substitutes for chicken.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 9g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 85mg
