20 Minute Healthy Sesame Chicken
Golden pan-seared chicken strips tossed in a sticky, sweet, and savory sesame sauce made with soy sauce, honey, fresh ginger, garlic, and sriracha. Ready in just 20 minutes and served over hot rice — better than takeout and much healthier.
Ingredients
Chicken:
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips or cubes
- 2 tablespoons cornstarch
- Pinch of salt and pepper
- 1 tablespoon olive oil or sesame oil
Sesame Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon sriracha or more to taste
- 1 teaspoon fresh ginger grated
- 1 clove garlic minced
- 2 tablespoons sesame seeds
- 1 tablespoon sesame oil optional
To Serve:
- Cooked white rice
- Small bunch of spring onions scallions, chopped
- Extra sesame seeds for garnish optional
Instructions
- In a medium bowl, whisk together the soy sauce, honey, sriracha, grated ginger, minced garlic, sesame seeds, and sesame oil if using. Set aside.
- Toss the chicken pieces with the cornstarch and a pinch each of salt and pepper in a large bowl until evenly coated.
- Heat a large skillet or wok over high heat for at least 2 minutes. Add the oil and the coated chicken. Stir-fry for 5 to 6 minutes until the chicken is golden brown and cooked through.
- Pour the sesame sauce over the chicken and stir to coat. Simmer over medium-high heat for 3 to 4 minutes, stirring frequently, until the sauce is thick and sticky.
- Remove from heat. Serve over hot white rice, topped with chopped spring onions and extra sesame seeds if desired.
Notes
Preheat the pan fully before adding the chicken — this is key to achieving a golden sear rather than steamed chicken.
Do not crowd the pan; cook in two batches if needed.
Cut chicken into even-sized pieces for uniform cooking.
Fresh grated ginger gives significantly better flavor than ground ginger.
For gluten-free, use tamari or coconut aminos instead of soy sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet with a splash of water to loosen the sauce
Do not crowd the pan; cook in two batches if needed.
Cut chicken into even-sized pieces for uniform cooking.
Fresh grated ginger gives significantly better flavor than ground ginger.
For gluten-free, use tamari or coconut aminos instead of soy sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet with a splash of water to loosen the sauce