How have I not tried this recipe before?! An easy sesame chicken recipe should be my catnip.
This is one of those things that has sat on my Pinterest board for a couple years now, and every week I look at it and then pass it over for something else. Why? I have no idea.
Sesame chicken is my jam when I get Chinese food. But over the winter break I decided to give it a try since it looked simple and I was already making a dessert as well. And I’m so glad I did—this recipe is simple, delicious, and mostly healthy. You can add whatever veggies you want and it can be ready in the time it takes to cook your rice.
The one major change I’ve made is to double the sauce recipe…I like my sesame chicken SAUCY. But I’ve kept the original amounts in the recipe below, and then I just always double it.
Set your rice to cooking. I love jasmine or basmati, and I make it in my awesome rice cooker.
Whisk the egg, 2 tablespoons of cornstarch, and a pinch of salt and pepper together in a large bowl. Trim any fat from the chicken, then cut into 1-inch pieces and toss with the egg mixture.
If you’re using veggies (’cause you know, healthy…), cut them up and then heat a skillet on medium-high with a couple tablespoons of oil. Toss the veggies in with some salt and pepper and stir fry for several minutes until they soften slightly, but stay crunchy.
At the same time as you make the veggies, heat a large skillet with the vegetable oil over medium-high heat for the chicken. When the oil is hot enough, it’ll look kind of wavy on the surface. This is when you add the chicken and egg mixture to the pan and cook until it’s golden brown and cooked all the way through. This will take about 7-10 minutes.
While the chicken and veggies are cooking, whisk together the sauce ingredients in a small bowl. Combine the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds.
Once the chicken is cooked, pour the sauce into the pan with the chicken and stir together until the sauce thickens (which it should do right away).
Toss the chicken and sauce with the veggies. Serve over a bed of rice and sprinkle the sliced green onions over top (I got too hungry and forgetful at this point).
This is one of my absolute favorite go-to dinners! Fast, easy, delicious, and feels like I’m splurging on takeout!
Other fast dinners you’ll love:
- One-Skillet Thai Ground Turkey Curry with Rice
- Maple-Glazed Chicken with Sweet Potato Hash
- Apricot Balsamic Rosemary Chicken
- Chicken with Creamy Feta Sauce
Amount Per Serving: Calories: 350
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