Ingredients
Scale
- 1 lb (450g) chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons sesame oil
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- 1/4 cup toasted sesame seeds
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon red pepper flakes (optional)
- Chopped green onions for garnish
- Cooked steamed rice or cauliflower rice for serving
Instructions
- Start by dicing the chicken into bite-sized pieces. In a bowl, combine soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes to create a flavorful marinade. Toss the chicken in the marinade and set aside for 10 minutes.
- Heat the sesame oil in a large skillet over medium heat. Add the marinated chicken, cooking for about 6-8 minutes or until fully cooked and slightly browned. Remove from heat.
- In the same skillet, pour the remaining marinade and bring to a simmer. Stir in the cornstarch mixture and cook until the sauce thickens, about 2 minutes. Turn off the heat.
- Add the cooked chicken back into the skillet, tossing to coat evenly with the sesame sauce. Sprinkle toasted sesame seeds and chopped green onions on top. Serve hot over steamed rice or cauliflower rice.
Notes
- Use skinless chicken breasts for a lean protein source.
- Toast sesame seeds for extra flavor and crunch.
- Adjust sweetness and spice levels by varying honey and red pepper flakes.
- This dish is versatile — try adding steamed broccoli or snap peas for added nutrition.
- Use low-sodium soy sauce to keep the dish heart-healthy.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Healthy, Low Sodium
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal Kcal
- Sugar: 10 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg