Description
This Healthy Sesame Chicken recipe reduces sodium by 65% and sugar by 50% while maximizing flavor. A nutritious and delicious alternative to takeout that supports your health goals.
Ingredients
Scale
- For the Chicken:
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons cornstarch (substitute: arrowroot powder for lower carbs)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (substitute: avocado oil for higher heat cooking)
- For the Sauce:
- 3 tablespoons low-sodium soy sauce (substitute: coconut aminos for soy-free option)
- 2 tablespoons rice vinegar
- 2 tablespoons honey (substitute: maple syrup or monk fruit sweetener)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame seeds, plus more for garnish
- 1/4 teaspoon red pepper flakes (adjust to taste)
- For Serving:
- 2 green onions, thinly sliced
- Steamed broccoli or mixed vegetables
- Brown rice or cauliflower rice
Instructions
- Prepare the Chicken: In a medium bowl, toss the cubed chicken with cornstarch, salt, and pepper until evenly coated.
- Prepare the Sauce: Whisk together soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, sesame seeds, and red pepper flakes in a small bowl.
- Cook the Chicken: Heat olive oil in a large non-stick skillet over medium-high heat. Add the coated chicken pieces in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Cook for 3-4 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).
- Glaze with Sauce: Pour the prepared sauce over the cooked chicken and reduce heat to medium-low. Stir continuously as the sauce thickens and coats the chicken pieces, about 2-3 minutes.
- Finish and Serve: Sprinkle with additional sesame seeds and sliced green onions. Serve immediately over your choice of brown rice or cauliflower rice with steamed vegetables on the side.
Notes
- Lower Carb Option: Replace cornstarch with arrowroot powder and serve over cauliflower rice for a meal with 40% fewer carbohydrates.
- Gluten-Free Adaptation: Use tamari or coconut aminos instead of soy sauce and ensure your cornstarch is certified gluten-free.
- Vegetarian Version: Substitute the chicken with extra-firm tofu or tempeh, pressed and cubed.
- Extra Veggie Boost: Add 2 cups of mixed bell peppers, snow peas, and carrots during the final cooking stage.
- Storing: Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 2 months.
- Reheating: For best texture, reheat in a skillet over medium heat with a splash of water to revive the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe (chicken only)
- Calories: 295
- Sugar: 7g
- Sodium: 480mg
- Fat: 12g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 35g
Keywords: healthy sesame chicken, low sodium chicken recipe, healthy takeout alternative, sesame glazed chicken stir-fry, quick dinner recipe