This Easy Sesame Chicken Stir Fry Recipe Is What's for Dinner (25 Minutes) High Protein Recipes Chicken Recipes Dinner Budget Recipes Asian Recipes Gluten-free Meal Prep Recipes

My family loves ordering Chinese take-out food. However, takeout and delivery is pricey and we’re trying to be better about cooking more, because it’s both healthier and more affordable. This quick and easy sesame chicken recipe is on the table in about 25 minutes. This tasty sesame chicken recipe does the trick when we’re craving sesame chicken and is a delicious high-protein dinner. 

To make this chicken stir fry recipe you will need to grab the following ingredients from your pantry and fridge: boneless/skinless chicken thighs, soy sauce or tamari (tamari is gluten-free), toasted sesame oil, brown sugar, rice vinegar, fresh ginger, fresh garlic, sesame seeds, cornstarch, an egg and cooking oil. Check out the health benefits of protein and the health benefits of sesame seeds.

Serve the sesame chicken for dinner over a bed of rice and top with sliced green onions, if you like. This is one high-protein Asian recipe that's in my recipe rotation all the time! Hope you enjoy it, too. 

Cuisine: Asian / Chinese
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients 

Sesame Sauce

• 1/4 cup soy sauce or tamari (I used low-sodium soy sauce)
• 2 tablespoons water
• 1 tablespoon toasted sesame oil
• 3 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon sesame seeds
• 1/2 tablespoon cornstarch

Chicken

• 1 pound boneless/skinless chicken thighs, trimmed of fat and cut into 1-inch pieces
• 1 large egg
• 2 tablespoons cornstarch
• 2 tablespoons cooking oil (I prefer extra virgin olive oil)

Here's how to make it: 

1. To make the sauce, in a small bowl combine the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, sesame seeds and cornstarch. Set the sauce aside. (For a gluten-free dinner, use tamari instead of soy sauce.)
2. For the chicken, in a large bowl, whisk together the egg, cornstarch and a pinch of salt and pepper. Coat the chicken with the egg and cornstarch mixture.
3. Add the oil to a large skillet and heat over medium heat. Once the skillet is very hot, swirl it around to ensure the oil coats the entire surface. Add the chicken, spreading pieces out in a single layer in the skillet.
4. Cook chicken pieces until golden brown on the bottom. Carefully flip the chicken, breaking up the pieces into smaller ones. Continue to cook the chicken until golden brown on the other side. Stir the chicken as little as possible to avoid breaking the egg coating.
5. Once the chicken is cooked through and golden brown on all sides, pour the sesame sauce over top. Be sure to fully coat the chicken with the sauce. As the sauce comes up to a simmer, you’ll notice it begin to thicken. Continue to gently stir the chicken in the sauce until it has thickened, then turn off the heat. Store any leftovers in an airtight container in the fridge and reheat in the microwave.

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