Finger lickin’ sesame chicken is sticky, sweet, savory and super easy to make. Forget about take-out because this healthier version is 1000x better than any restaurant sesame chicken and comes together in 20 minutes. Last week I shared my favorite beef and broccoli stir-fry recipe. And because you all enjoyed it so much, I thought it’s about time I pull out this finger lickin’ sesame chicken.
This sesame chicken is one of those meals that you can whip up in just about 20 minutes, in on pan, easy clean up. The chicken is cut into small bite size pieces so it cooks super fast and the yummy sesame sauce comes together in under a minute.
All that’s left to do is to coat the chicken pieces in cornstarch and stir fry for 5-6 minutes or until browned. Add the sesame soy, simmer for just a few minutes until the sauce is thick and sticky and that’s it! Serve on white rice or noodles and enjoy this lightened up healthy version of sesame chicken any day of the week.
- 1 pound boneless skinless chicken breasts (cut into 1/2 inch strips or cubes)
- 2 Tablespoons cornstarch
- 1 pinch each salt & pepper
- 1 tablespoon olive oil or sesame
- Cooked white rice for serving
- Small bunch spring onions scallions, chopped
- For the sauce
- 3 Tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon sriracha add more for more heat
- 1 teaspoon fresh ginger grated
- 1 clove garlic minced
- 2 Tablespoons sesame seeds
- 1 tablespoon sesame oil optional
- In a medium bowl, combine the soy sauce, honey, sriracha, ginger, garlic, sesame seeds and sesame oil. Set aside.
- In a large bowl combine the chicken, cornstarch, and a pinch of salt and pepper. Heat a large pan over high heat for at least 2 minutes. Add oil and chicken to pan. Stir-fry chicken for 5-6 minutes or until it's golden brown. Add the sauce and allow the sauce to simmer for 3-4 minutes or until the sauce is thick and sticky.
- Remove chicken from pan, sprinkle with chopped spring onions and more sesame seeds if desired. Serve with hot white rice or noodles.