20-Minute Sesame Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
461 kcal
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Course
Main Course
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Cuisine
Chinese
20-Minute Sesame Chicken
Description
This recipe begins by coating chicken pieces in a mixture of egg, cornstarch, salt, and pepper for a mild crispness upon cooking. The chicken is pan-cooked over medium-high heat until browned on all sides and fully cooked. Meanwhile, a sauce is prepared from low-sodium soy sauce, rice vinegar, toasted sesame oil, brown sugar, maple syrup or honey, freshly grated garlic and ginger, sriracha for heat, sesame seeds, and cornstarch to thicken it. Once the chicken is cooked, the sauce is added directly to the pan, stirred until it thickens and evenly coats the chicken pieces, providing a glossy and flavorful finish. Serving the chicken over cooked rice or quinoa with steamed broccoli or green beans and garnished with sliced green onions or cilantro adds freshness and balance, making it a convenient, well-rounded meal that highlights the nutty aroma of sesame combined with a sweet and savory glaze.
Ingredients
For the Chicken:
- 1 egg
- 1/4 cup cornstarch
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 lb. chicken breast cut into 1" pieces, or thigh
- 2 tablespoons canola oil or other neutral oil
For the Sesame Sauce:
- 1/4 cup soy sauce low-sodium
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1 tablespoon sesame oil toasted
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup or honey
- 1 garlic grated on a microplane zester (about 1/2 tablespoon, clove
- 1 tablespoon ginger grated on a microplane zester (about a 1 inch piece, fresh
- 1 teaspoon sriracha hot sauce or more, if you want
- 1 tablespoon sesame seeds
- 2 teaspoons cornstarch
For Serving:
- quinoa optional, quinoa or rice cooked; broccoli or green beans steamed; sliced green onions or cilantro; more sesame seeds
- rice
- broccoli
- green beans
- green onions
- cilantro
- sesame seeds
Instructions
- To make the batter, whisk together the egg, cornstarch (1/4 cup), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon) in a medium bowl until it's smooth. Add the chicken pieces and stir to coat.
- Heat the canola oil (2 tablespoons) in a nonstick or well-seasoned cast iron skillet over medium-high heat. Add all of the batter coated chicken and spread out in a single layer.
- Cook the chicken for 2 minutes until browned without moving it. Flip it over and cook for another 2 minutes without moving it.
- Continue cooking for another 10 minutes (or until fully cooked and browned), breaking it up as you go and stirring/flipping it occasionally.
- While the chicken is cooking, whisk together all the ingredients for the sauce.
- Once the chicken is done, add the sauce to the skillet and stir to coat the chicken. Continue heating and stirring until the sauce is thickened and coats all of the chicken.
- Serve the chicken over cooked rice or quinoa with steamed broccoli or green beans on the side, sprinkled with extra sesame seeds and garnished with sliced green onions or cilantro.
Notes
- For a budget-friendly option, substitute chicken thighs for breasts; thighs provide more flavor and cost less.
- Preparing the sauce in advance and keeping cooked rice on hand saves time during meal prep.
- If batter pieces separate during cooking, they can be enjoyed as crunchy bites alongside the chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 23g | 8% |
| Protein | 24g | 48% |
| Fat | 30g | 46% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 126mg | 42% |
| Sodium | 948mg | 40% |
| Potassium | 290mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 57mg | 6% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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