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20-Minute Sesame Chicken

This 20-Minute Sesame Chicken is easy to make with no deep frying required! It's perfect for a weeknight dinner served with steamed rice and green beans.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 461 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

For the Chicken:
  • 1 egg
  • 1/4 cup cornstarch
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 lb. chicken breasts or thighs cut into 1" pieces
  • 2 tablespoons canola oil or other neutral oil
For the Sesame Sauce:
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons water
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons brown sugar
  • 2 tablespoons maple syrup or honey
  • 1 clove garlic grated on a microplane zester (about 1/2 tablespoon)
  • 1 tablespoon fresh ginger grated on a microplane zester (about a 1 inch piece)
  • 1 teaspoon Sriracha hot sauce or more, if you want
  • 1 tablespoon sesame seeds
  • 2 teaspoons cornstarch
For Serving:
  • Cooked quinoa or rice, steamed broccoli or green beans, sliced green onions or cilantro, and more sesame seeds optional

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Cook the chicken for 2 minutes until browned without moving it. Flip it over and cook for another 2 minutes without moving it.
  4. Continue cooking for another 10 minutes (or until fully cooked and browned), breaking it up as you go and stirring/flipping it occasionally.
  5. While the chicken is cooking, whisk together all the ingredients for the sauce.
  6. 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.
  7. 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

  • Money Saving Tip: Dark meat is cheaper than white meat, so if you're trying to save some money, use chicken thighs instead of breasts!
  • Time Saving Tip: You can mix up the sauce ingredients a few days in advance to save on prep time, and you can probably find already cooked rice in the freezer section of your grocery store.
  • If some of the batter falls off the chicken while you're cooking it, don't stress. It happened to me! The pieces of batter create little crunchy bites throughout and are delicious, even unattached to the chicken pieces.
  • The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition Information

Calories 461kcal (23%) Carbohydrates 23g (8%) Protein 24g (48%) Fat 30g (46%) Saturated Fat 6g (30%) Cholesterol 126mg (42%) Sodium 948mg (40%) Potassium 290mg (8%) Fiber 1g (4%) Sugar 12g (24%) Vitamin A 220IU (4%) Vitamin C 2.8mg (3%) Calcium 57mg (6%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 461

% 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.