Sesame Chicken Recipe
This nutritious Sesame Chicken dish showcases tender bites of chicken breast enveloped in a delightful sauce that strikes a balance between sweet, savory, tangy, and just a hint of spice. Finished with a sprinkle of sesame seeds and a garnish of green onions, it’s a vibrant and flavorful meal.
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 1 ½ pounds boneless skinless chicken breast
- 1 teaspoon arrowroot
- 1 ½ tablespoons toasted sesame oil
- 1 tablespoons avocado oil
- ½ teaspoon red pepper flakes
- 1 ½ tablespoons minced garlic
- 3 cups cooked white rice
- 2 scallions
- 1/3 cup reduced sodium soy sauce
- 3 tablespoons monk fruit sweetener
- 2 teaspoons tomato paste
- 2 ½ tablespoons seasoned rice vinegar
- ½ tablespoon toasted sesame oil
- 1 tablespoon sesame seeds
- 1 teaspoon grated ginger
- 1 tablespoon arrowroot
- ¼ cup filtered water
- ½ teaspoon black pepper
- ¼ teaspoon ginger powder
- ½ teaspoon kosher salt
Equipment Needed
- large deep skillet or wok
Instructions
- 1
In a mixing bowl, toss the diced chicken pieces with salt, pepper, ginger, arrowroot powder, and 1 tablespoon of sesame oil. I prefer to spread the chicken out on a cutting board, drizzle the oil first, and mix it in. After that, I sprinkle the dry ingredients evenly over the chicken and blend everything thoroughly for uniform seasoning.
- 2
Preheat a large skillet on medium-high heat for about 3 minutes. Once it reaches the right temperature, pour in half of the avocado oil and allow it to warm for 1 minute.
- 3
Introduce half of the seasoned chicken to the skillet in a single layer and sauté for 5-6 minutes, flipping it halfway through until it achieves a golden brown color. It’s advisable to work in batches to prevent overcrowding the skillet, allowing the chicken to crisp nicely. Use a slotted spoon to transfer the cooked chicken to a plate and set aside. Repeat the process with the remaining oil and chicken, then set aside.
- 4
To create the sauce, whisk together soy sauce, sugar, tomato paste, rice vinegar, sesame oil, sesame seeds, and ginger in a bowl until fully mixed. Set this aside for later use.
- 5
Prepare a slurry by combining 1 tablespoon of cornstarch or arrowroot flour with water in a small bowl. Set this mixture aside as well.
- 6
In the same pan, add 1/2 tablespoon of sesame oil along with red chili pepper flakes and minced garlic. Sauté for 30 seconds while stirring frequently until the aroma is released.
- 7
Pour half of the prepared sauce into the pan and let it cook for 1 minute, stirring often to scrape the bottom of the pan.
- 8
Add the cooked chicken back into the skillet and toss everything together. Pour the remaining sauce into the pan. Gradually drizzle in the arrowroot slurry and allow it to cook for an additional 2 minutes, stirring often.
- 9
Serve the sesame chicken over a bed of cooked rice, garnishing with sesame seeds and chopped green onions for a fresh touch.