Description
This Healthy Sesame Chicken is a quick and delicious dish featuring marinated chicken stir-fried with colorful vegetables. Served over brown rice or quinoa, it offers a nutritious and satisfying meal perfect for busy weeknights.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons sesame oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 cup broccoli florets
- 1 bell pepper, sliced (any color you prefer)
- 1 cup snap peas
- 1/4 cup sesame seeds
- 2 green onions, chopped (for garnish)
- Cooked brown rice or quinoa (for serving)
Instructions
- In a medium bowl, combine the sesame oil, low-sodium soy sauce, honey (or maple syrup), minced garlic, grated ginger, and rice vinegar. Whisk these ingredients together until well blended.
- Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. If you have more time, marinating for 1-2 hours will enhance the flavor even more.
- In a small bowl, mix the cornstarch with 1/4 cup of water until smooth. This will help thicken our sauce later.
- Set this mixture aside for now; well use it shortly.
- Heat a large skillet or wok over medium-high heat. Add a splash of sesame oil to the pan to prevent sticking.
- Once the oil is hot, add the marinated chicken pieces to the skillet in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. You can check for doneness by cutting a piece in half; it should be white and no longer pink inside.
- Once the chicken is cooked, remove it from the skillet and set it aside on a plate. Well add it back later.
- In the same skillet, add a little more sesame oil if needed. Toss in the broccoli florets, sliced bell pepper, and snap peas.
- Stir-fry the vegetables for about 3-5 minutes, or until they are tender-crisp. You want them to retain some crunch for texture.
- Once the veggies are cooked, return the chicken to the skillet.
- Pour the cornstarch and water mixture into the skillet with the chicken and vegetables. Stir everything together to ensure the sauce coats all the ingredients.
- Cook for an additional 2-3 minutes, allowing the sauce to thicken. Youll notice it becoming glossy and coating the chicken and veggies beautifully.
- Once the sauce has thickened to your liking, remove the skillet from the heat.
- Prepare your serving plates by placing a generous scoop of cooked brown rice or quinoa at the bottom.
- Top the rice or quinoa with the sesame chicken and vegetable mixture, making sure to get plenty of that delicious sauce on top.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
- For a vegetarian option, substitute chicken with tofu or tempeh.
- Feel free to add other vegetables like carrots or zucchini based on your preference.
- Adjust the sweetness of the sauce by adding more or less honey/maple syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes