Description
This Healthy Sesame Chicken recipe offers a flavorful, gluten-free, and paleo-friendly dinner option made with tender diced chicken cooked in a sticky, savory, and slightly sweet sesame sauce. The dish is prepared by pan-searing the chicken and simmering it with a homemade sauce featuring tamari, maple syrup, garlic, and ginger, finished with toasted sesame seeds. Perfect for a quick and nutritious meal, this recipe is easy to make, packed with protein, and free of gluten.
Ingredients
Units
Scale
For the Chicken:
- 1 pound boneless skinless chicken breast (or thighs), diced into 1" cubes
- 2 Tablespoons cornstarch or arrowroot
- 1 1/2 Tablespoons gluten free tamari or soy sauce or coconut aminos
- 1-2 Tablespoons avocado oil
For the Sesame Sauce:
- 1/2 cup water
- 3 Tablespoons gluten-free tamari or soy sauce or coconut aminos
- 2 Tablespoons pure maple syrup or honey
- 1 Tablespoon rice vinegar
- 1/2 teaspoon toasted sesame oil (or more, to taste)
- 1 clove garlic, finely minced
- 1/2 teaspoon minced fresh ginger
- Pinch of red pepper flakes (optional)
- 1 Tablespoon cornstarch or arrowroot
- 1 Tablespoon water
- 1 teaspoon sesame seeds
Instructions
- Coat The Chicken: In a medium bowl or container, combine the diced chicken with 2 tablespoons of cornstarch and 1 1/2 tablespoons of tamari. Toss with a fork to coat the chicken pieces evenly.
- Cook The Chicken: Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer, making sure they are not touching. Cook for 3-4 minutes on the first side until golden and then flip and cook for an additional 1-3 minutes until the chicken is fully cooked through and no longer pink inside. Remove cooked chicken to a clean plate. Repeat in batches with remaining chicken, adding more oil as needed.
- Prepare The Sauce: While the chicken cooks, whisk together the water, tamari, maple syrup or honey, rice vinegar, toasted sesame oil, minced garlic, minced ginger, and red pepper flakes (if using) in a bowl or liquid measuring cup.
- Make The Slurry: In a small bowl, mix together 1 tablespoon of cornstarch with 1 tablespoon of water until fully combined to create a slurry.
- Cook The Sauce: Reduce the skillet heat to medium-low once all chicken is cooked. Add the cornstarch slurry to the sesame sauce mixture and whisk until slightly milky. Pour the sauce into the warm skillet and whisk continuously for 3-5 minutes, or until the sauce bubbles, thickens, and becomes more translucent.
- Combine and Heat Through: Return the cooked chicken to the skillet with the thickened sauce. Stir to coat and heat through for another 1-2 minutes. Sprinkle with sesame seeds and serve warm.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Note that the sauce will thicken when chilled; warm leftovers with a splash of water to thin the sauce before serving.
Notes
- If your sauce gets too thick, thin it out easily by adding a splash of water and whisking to achieve your desired consistency.
- For a Paleo version, use arrowroot starch and coconut aminos instead of cornstarch and tamari.
- To control sodium content, opt for low-sodium tamari or soy sauce. Coconut aminos is naturally less salty and may be a better option for low sodium diets.
- If the sauce tastes too salty, dilute it with additional water to balance the flavors.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 275 kcal
- Sugar: 6.1 g
- Sodium: 853.3 mg
- Fat: 10.9 g
- Saturated Fat: 1.6 g
- Unsaturated Fat: 8.7 g
- Trans Fat: 0 g
- Carbohydrates: 13.8 g
- Fiber: 0.2 g
- Protein: 28 g
- Cholesterol: 82.7 mg
