Healthy Sesame Chicken (Printable Version)
Crispy chicken pieces coated in a tangy-sweet sesame sauce, ready in just 30 minutes with simple, wholesome ingredients.
# Ingredients:
→ For the Chicken
01 -
1 lb boneless, skinless chicken breast (or thighs), diced into 2.5 cm cubes
02 -
2 Tablespoons cornstarch (or arrowroot)
03 -
1 1/2 Tablespoons gluten free tamari (or soy sauce or coconut aminos)
04 -
1-2 Tablespoons avocado oil
→ For the Sesame Sauce
05 -
120 ml water
06 -
3 Tablespoons gluten-free tamari (or soy sauce or coconut aminos)
07 -
2 Tablespoons pure maple syrup or honey
08 -
1 Tablespoon rice vinegar
09 -
1/2 teaspoon toasted sesame oil (or more, to taste)
10 -
1 clove garlic, finely minced
11 -
1/2 teaspoon minced fresh ginger
12 -
Pinch red pepper flakes (optional)
13 -
1 Tablespoon cornstarch or arrowroot
14 -
1 Tablespoon water
15 -
1 teaspoon sesame seeds
# Steps:
01 -
In a medium bowl, combine diced chicken with cornstarch and tamari. Toss with a fork to coat thoroughly.
02 -
Heat avocado oil in a large skillet over medium-high heat. Cook chicken in batches, ensuring pieces don't touch, for 3-4 minutes on the first side and 1-3 minutes on the second side until fully opaque with no pink inside. Transfer cooked chicken to a clean plate and repeat with remaining pieces, adding more oil as needed.
03 -
While the chicken cooks, combine water, tamari, maple syrup or honey, rice vinegar, toasted sesame oil, garlic, ginger, and red pepper flakes (if using) in a bowl or liquid measuring cup. Whisk until well incorporated.
04 -
In a small bowl, whisk together cornstarch and water to create a smooth slurry.
05 -
Reduce pan heat to medium-low after all chicken is cooked. Add the cornstarch slurry to the sauce mixture and whisk to combine. Pour sauce into the warm pan and whisk for 3-5 minutes until bubbling, thickened, and more translucent. The sauce is ready when you can see the path of your whisk.
06 -
Return cooked chicken to the pan and coat with sauce to heat through. Sprinkle with sesame seeds before serving.
# Notes:
01 -
If your sauce becomes too thick, thin it with a splash of water and whisk to incorporate.
02 -
For paleo compliance, use arrowroot and coconut aminos.
03 -
Consider using low-sodium tamari or soy sauce to moderate salt content.
04 -
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. The sauce will thicken when chilled and can be thinned with a little water when reheating.