Description
Tender chicken cubes coated in a savory-sweet sesame sauce, served over rice or quinoa. A healthy and delicious Asian-inspired meal!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1/4 cup cornstarch
- 2 tablespoons olive oil or avocado oil, for cooking
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey or maple syrup (for a healthier option)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame seeds, plus more for garnish
- Cooked brown rice or quinoa
- Chopped green onions, for garnish
- Sesame seeds, for garnish
- Steamed broccoli or other vegetables (optional)
Instructions
- In a medium bowl, whisk together the soy sauce, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes (if using). Add the chicken cubes to the bowl and toss to coat evenly. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
- After marinating, remove the chicken from the refrigerator. In a separate bowl, place the cornstarch. Dredge each piece of chicken in the cornstarch, ensuring it’s fully coated. Shake off any excess cornstarch.
- Heat the olive oil (or avocado oil) in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken in a single layer, being careful not to overcrowd the pan. You may need to cook the chicken in batches.
- Cook the chicken for about 3-4 minutes per side, or until it’s golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the cooked chicken from the skillet and set aside on a plate.
- In a medium saucepan, whisk together the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, cornstarch, and chicken broth. Make sure the cornstarch is fully dissolved to avoid lumps in the sauce.
- Add the grated ginger and minced garlic to the saucepan. Cook the sauce over medium heat, stirring constantly, until it thickens. This should take about 3-5 minutes. The sauce should be glossy and able to coat the back of a spoon.
- Stir in 1 tablespoon of sesame seeds into the sauce.
- Add the cooked chicken to the saucepan with the sesame sauce. Toss to coat the chicken evenly in the sauce.
- Reduce the heat to low and simmer for another 2-3 minutes, allowing the chicken to absorb the flavors of the sauce. Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
- While the chicken is simmering in the sauce, prepare your base. I like to use brown rice or quinoa for a healthy and protein-packed meal. You can also use white rice if you prefer.
- Spoon the cooked brown rice or quinoa into bowls. Top with the protein sesame chicken and a generous amount of the sesame sauce.
- Garnish with chopped green onions and sesame seeds. You can also add steamed broccoli or other vegetables for a complete and balanced meal.
Notes
- Spice Level: Adjust the amount of red pepper flakes to your liking. Omit for a milder flavor, or add sriracha for extra heat.
- Sweetness: Adjust the amount of honey or maple syrup to your preference. Use a sugar-free sweetener for a lower-carb option.
- Vegetables: Add bell peppers, snap peas, or carrots to the skillet with the chicken.
- Thickening the Sauce: If the sauce is not thick enough, add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce while it’s simmering.
- Chicken Thighs: Use boneless, skinless chicken thighs instead of chicken breasts for a more flavorful and moist result.
- Gluten-Free: Use tamari instead of soy sauce to make this recipe gluten-free.
- Meal Prep: Cook the chicken and sauce ahead of time and store in the refrigerator for up to 3 days.
- Serving Suggestions: Serve with steamed vegetables, a side salad, or miso soup.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes