One-Pan Ginger Sesame Chicken Recipe Is What's for Dinner (20 Minutes, 7 Ingredients) by Jan Mostrom

This ginger sesame chicken recipe is such a quick and easy meal to make any night of the week. The Asian-inspired flavors combine to make this sticky and delicious sauce that coats the chicken so well. I served this sesame chicken over brown rice with a side dish of creamy corn salad to make a meal my husband happily ate (we even had leftovers the next night!).

No fancy ingredients for this one-pan, high-protein sesame ginger chicken dinner. Here is your shopping list: boneless/skinless chicken thighs, soy sauce, garlic, honey, fresh ginger, cooking oil, cornstarch, toasted sesame seeds and green onions. (Check out the health benefits of protein.)

Serve this low-carb Asian chicken dinner with rice (white or brown will work) for a complete and delicious dinner any night of the week. I like to serve mine with creamy corn salad or cucumber avocado salad.

Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 6 large boneless/skinless chicken thighs
• 1/3 cup low-sodium soy sauce or tamari
• 2 large garlic cloves, minced
• 1 tablespoon honey
• 1-inch piece fresh ginger, peeled and grated
• 1/4 cup water
• 1/4 cup high-heat cooking oil 
• cornstarch or arrowroot powder
• sliced green onions (optional)

Here's how to make it:

1. Place cornstarch in a shallow bowl. (Start with about 3/4 cup and add more if needed.) Dredge chicken on both sides and set on a plate.
   
2. In a small container combine tamari or soy, water, honey, grated ginger and garlic. Mix and set aside. (For a gluten-free dinner, use tamari instead of soy sauce.)
   
3. Place oil in a skillet on medium-high heat. Salt and pepper chicken and then gently add it to oil and cook for 3 minutes per side. (Use a high-heat oil like avocado oil, sesame oil or canola oil.)
   
4. Remove the chicken from skillet.
   
5. Turn heat to medium and carefully pour the sauce into the pan. Scrape mixture with a wooden spoon or spatula for about 30 seconds.
   
6. Carefully add the chicken back to the pan. Cook another 1 minute per side or more if needed and turn off heat.
   
7. Remove chicken to a cutting board and slice into 1/2-inch pieces.
   
8. Portion rice on plates and place chicken slices on top. Sprinkle with sesame seeds and green onions, if desired.
   

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