Description
This Sesame Chicken recipe features tender, crispy chicken pieces cooked in a flavorful sesame garlic sauce, served over fluffy white rice. With a perfect balance of savory, sweet, and tangy notes, enhanced by toasted sesame oil and crunchy sesame seeds, this dish is a quick and satisfying meal perfect for weeknight dinners.
Ingredients
Chicken Marinade
- 1 ½ pounds boneless skinless chicken breast, cut into small ½-inch cubes
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon ginger powder
- 1 teaspoon arrowroot or cornstarch
- 1 ½ tablespoons toasted sesame oil
Cooking Oils and Spices
- 1 tablespoon avocado oil, divided
- ½ teaspoon red pepper flakes
- 1 ½ tablespoons minced garlic (about 4 cloves)
Sauce
- 1/3 cup reduced sodium soy sauce or gluten-free tamari
- 3 tablespoons monk fruit sweetener (or coconut sugar, honey, or preferred sweetener)
- 2 teaspoons tomato paste
- 2 ½ tablespoons seasoned rice vinegar
- ½ tablespoon toasted sesame oil
- 1 tablespoon sesame seeds, plus more for garnish
- 1 teaspoon grated ginger
Thickener
- 1 tablespoon arrowroot or cornstarch
- ¼ cup filtered water
To Serve
- 3 cups cooked white rice
- 2 scallions, sliced
Instructions
- Marinate the chicken: Combine the cubed chicken with kosher salt, black pepper, ginger powder, arrowroot, and 1 tablespoon of toasted sesame oil. Spread the chicken in a flat layer on a cutting board, drizzle the sesame oil, then evenly sprinkle the seasonings. Mix thoroughly to evenly coat the chicken pieces.
- Heat the skillet: Place a large skillet over medium-high heat and allow it to heat for 3 minutes. Add half of the avocado oil and let it warm for 1 additional minute.
- Cook the chicken in batches: Add half of the chicken pieces to the skillet in a single even layer. Cook for 5 to 6 minutes, flipping halfway through, until golden brown and crisp. Avoid overcrowding to ensure crispiness. Remove cooked chicken with a slotted spoon and place on a plate. Repeat the process with the remaining avocado oil and chicken, then set aside.
- Prepare the sauce: In a bowl, whisk together soy sauce (or tamari), monk fruit sweetener, tomato paste, seasoned rice vinegar, toasted sesame oil, sesame seeds, and grated ginger until fully combined. Set aside.
- Make the slurry: Mix 1 tablespoon of arrowroot or cornstarch with ¼ cup filtered water in a small bowl until smooth. Set aside.
- Sauté garlic and red pepper flakes: Heat ½ tablespoon toasted sesame oil in the skillet, add red pepper flakes and minced garlic. Cook for 30 seconds, stirring frequently until fragrant.
- Add sauce and cook: Pour half of the prepared sauce into the skillet. Cook for 1 minute, stirring frequently to prevent sticking and to blend flavors.
- Combine chicken with sauce: Return the cooked chicken to the pan and toss to coat evenly. Pour in the remaining sauce. Slowly drizzle the arrowroot slurry into the pan and continue cooking and stirring for 2 minutes until the sauce thickens and coats the chicken.
- Serve: Plate the sesame chicken over cooked white rice. Garnish with additional sesame seeds and sliced scallions for a fresh finish.
Notes
- Cooking the chicken in batches ensures a crispier texture and prevents steaming.
- Arrowroot powder can be substituted with cornstarch for thickening the sauce.
- Adjust red pepper flakes to control the heat level.
- For gluten-free option, use tamari instead of soy sauce.
- Monk fruit sweetener is a low-calorie alternative to sugar; honey or coconut sugar can also be used.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian