This lighter Sesame Chicken recipe features chicken breast bites in a sweet, savory, tangy, and slightly spicy sauce topped with sesame seeds and green onions.
Sesame Chicken
Sesame Chicken, known for its battered and deep-fried chicken and sweet- savory flavor profile, is popular in Chinese-American cuisine. It’s typically high in sugar, calories and carbs thanks to the sauce and deep frying. My lighter take uses chicken breasts, a sugar-free substitute, and just enough oil to get it crisp. Then, the chicken is coated in a glossy, sticky sauce and finished with a generous sprinkle of toasted sesame seeds and sliced green onions. This recipe includes the rice, but you can also swap it for brown fried rice or cauliflower fried rice to make it feel more like Chinese takeout. Tommy loves sesame chicken and gave my healthier version two thumbs up! More healthy Chinese-inspired dishes you should try are Kung Pao Tofu, Broccoli Beef, and Orange Chicken.
What Is Sesame Chicken?
Sesame Chicken is a Chinese-American dish, like General Tso’s Chicken or Orange Chicken, that focuses on balancing sweet and savory flavors with a bit of tang. The sauce’s sweetness is often balanced with a hint of acidity and saltiness, making it incredibly addictive.
Why You’ll Love This Sesame Chicken Recipe
This dish is a favorite on Chinese takeout menus in the US, but it’s also simple to make at home. The key to a great Sesame Chicken lies in achieving the perfect crispy texture on the chicken and getting the sauce to the right level of sweetness and thickness. I think I achieved that here, and since Tommy orders it quite often, his seal of approval made me confident you will love it, too.
- Crispy Chicken: I’m usually a dark meat girl, but I loved these crisp bite-sized chicken breast pieces that are tender on the inside and coated in the best sauce.
- Healthier than Takeout: My version is lighter than traditional recipes without all the added sugar.
- Dietary Restrictions: It’s high-protein, dairy-free, gluten-free (if made with tamari), and Weight Watchers-friendly.
If you make this sesame chicken recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Sesame Chicken Ingredients
This easy sesame chicken recipe has two parts: the chicken and the sauce. First, we’ll talk about what you’ll need for the chicken. The recipe card contains the exact measurements.
- Chicken: I used boneless, skinless chicken breasts to reduce the calories. If you prefer, you can use skinless chicken thighs.
- Seasoning: Season the chicken with kosher salt, black pepper, and ginger powder.
- Arrowroot or Corn starch gives the chicken a thicker coating, which gets crispy when pan-fried.
- Oil: I use avocado and toasted sesame oil to cook the meat. The avocado oil has a higher smoke point, and the sesame adds a good toasty flavor.
- Red Pepper Flakes for a bit of spice
- Garlic enhances the flavor and gives the dish an amazing aroma.
- White Rice: Serve the sesame chicken over rice to soak up the sauce.
- Scallions for color
And here are all the ingredients for the Sesame Chicken Sauce.
- Reduced-Sodium Soy Sauce is the base of this sauce. Gluten-free tamari also works.
- Sweetener: I used monk fruit, a low-calorie, low-carb sweetener, but any kind, like coconut sugar or honey, will work too.
- Tomato Paste some recipes call for ketchup but tomato paste gives the sauce a more complex flavor.
- Seasoned Rice Vinegar has more flavor and sweetness than regular vinegar, but you can substitute regular rice vinegar if that’s all you have.
- Toasted Sesame Oil and Sesame Seeds provide nutty flavor.
- Ginger: Use fresh ginger for a stronger, better flavor.
- Slurry: To thicken the sauce, create a slurry with arrowroot or cornstarch and water.
How to Make Sesame Chicken
Season and cook the chicken, make the sauce, and combine everything for the best sesame chicken that will satisfy your takeout craving. See the recipe card below for the complete instructions.
- Season the Chicken: Place the cubed chicken on a cutting board and drizzle with sesame oil. Sprinkle with salt, pepper, ginger, and cornstarch.
- Cook the Chicken: Heat a large skillet over medium-high heat and add the avocado oil when hot. Cook half of the chicken in an even layer until golden brown, flipping halfway. The chicken will get crisper if you don’t overcrowd the pan.
- Sesame Chicken Sauce: In a bowl, mix the soy sauce, sugar, tomato paste, rice vinegar, sesame oil, sesame seeds, and ginger. In another bowl, whisk the cornstarch and water to make a slurry.
- Add sesame oil, red pepper, and garlic to the pan and cook for 30 seconds. Pour in half of the sauce and cook for a minute.
- Chicken and Slurry: Return the chicken to the pan, pour in the remaining sauce, and slowly drizzle in the slurry. Cook for 2 more minutes.
Variations
- Chicken: Substitute boneless, skinless thighs.
- Keep it mild and omit the red chili pepper flakes.
- Gluten-Free: Swap soy sauce with tamari.
- Soy-Free: Use coconut aminos instead of soy sauce.
- Vinegar: Replace seasoned rice vinegar with regular.
Serving Suggestions
Sesame chicken is commonly served with steamed rice or noodles, allowing the sauce to soak into the grains or noodles. For variation, serve it with brown fried rice, cauliflower fried rice, or steamed or stir-fried vegetables like broccoli, carrots, sugar snap peas or bell peppers.
Storage
Leftovers will keep for 4 days in the refrigerator or 3 months in the freezer. Thaw the container in the fridge the day before eating and microwave it until warm.
More Stir-Fry Chicken Dishes You’ll Love
- Chicken and Broccoli
- Chicken and Zucchini Stir-Fry
- Kung Pao Chicken Zoodles
- Chicken Vegetable Stir-Fry
- Asian Peanut Noodles with Chicken
Sesame Chicken Recipe
Equipment
- large deep skillet or wok
Ingredients
Chicken
- 1 ½ pounds boneless skinless chicken breast, cut into small 1/2-inch cubes
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon ginger powder
- 1 teaspoon arrowroot, or cornstarch
- 1 ½ tablespoons toasted sesame oil
- 1 tablespoons avocado oil, divided
- ½ teaspoon red pepper flakes
- 1 ½ tablespoons minced garlic, about 4 cloves
- 3 cups cooked white rice
- 2 scallions, sliced
Sauce
- 1/3 cup reduced sodium soy sauce, or gluten-free tamari
- 3 tablespoons monk fruit sweetener, coconut sugar, honey or sweetener of choice
- 2 teaspoons tomato paste
- 2 ½ tablespoons seasoned rice vinegar
- ½ tablespoon toasted sesame oil
- 1 tablespoon sesame seeds, plus more for garnish
- 1 teaspoon grated ginger
- 1 tablespoon arrowroot, or cornstarch
- ¼ cup filtered water
Instructions
- Combine cubed chicken with salt, pepper, ginger, arrowroot, and 1 tablespoon of sesame oil. I like to lay it flat on a cutting board and sprinkle the oil first and mix. Then I evenly distribute the powders and seasonings and mix well to evenly combine.
- Heat a large skillet over medium-high heat for 3 minutes. When hot add half of the avocado oil and let it heat up for 1 minute.
- Add half of the chicken in an even layer to the skillet and cook for 5-6 minutes, flipping halfway until golden brown. It’s best to cook in batches not to overcrowd the pan so chicken can crisp up. Remove from the pan with a slotted spoon and set aside on a plate. Repeat with remaining oil and chicken and set aside.
- Prepare the sauce by mixing the soy sauce, sugar, tomato paste, rice vinegar, sesame oil, sesame seeds, and ginger together in a bowl until well combined. Set aside.
- Make the slurry by combing the tablespoon of cornstarch or arrowroot flour and water together in a small bowl. Set aside.
- Add 1/2 tablespoon sesame oil to the pan along with red chili pepper flakes and garlic. Cook 30 seconds, stirring the pan frequently, until fragrant.
- Add half of the sauce to the pan and continue cooking for 1 minute, stirring the bottom of the pan frequently.
- Return the chicken back into the pan and toss to combine. Add the remainder of the sauce into the pan. Slowly drizzle in the arrowroot slurry and cook for an additional 2 minutes, stirring frequently.
- Serve with cooked rice and garnish with sesame seeds and chopped green onions.
This is my first time commenting on a recipe. I made this for my family tonight and it was hands down an overwhelming success. Even my son (who is a very picky eater) cleared his plate in record time. Thank you for sharing. Really good!
Great!
I had to make a few minor adjustments based on what I had in hand. I used a little agave and honey for sweetener, and a tiny bit of tomato sauce since I didn’t have paste. I used frozen cubes of ginger and garlic. It was quite good so I can only imagine that following the recipe to a tee would be even better. I added fresh broccoli, cauliflower and carrots and served over brown rice. My only regret was using slurry. I might have preferred the sauce be a little more liquid to coat the brown rice.
I want to try this! How could I tweak it to be done in a crock pot?
This recipe has potential, but for us, the sauce was super salty (yes, I used low sodium soy). I will make it again but maybe cut the sauce in half next time.
This was absolutely delicious and easy to make. My husband gave it a 12 out of 10 review! We will be having this more often.
♥
I made 2 servings of the chicken and the full amount of sauce and it came out perfectly. Was worried about the 3 tablespoons of brown sugar being too much but the flavors were perfectly balanced. Chicken did not have a crispy crust but we didn’t care. Maybe more cornstarch next time might give us that crunchy texture. Worth a try but not worried about it. Every time we ordered this dish it was too sweet. So nice to taste this version. Food raptures here tonight!
Perfect!
Lovely recipe, easy to follow and tasted delicious
This recipe turned out great. My husband and I really enjoyed it.
Love how tender the chicken turns out! That sauce is amazing. 🙂
10/10 this is my new favorite recipe! it’s absolutely perfect!
GREAT
My whole family loved this recipe! We used chicken thighs because we had them on hand and tripled the ginger!! Will make again!
Hi! This was delicious! Question about WW points. I entered the nutritional info listed here on the WW app and it said 14 points. Other online calculators I tried said 12. I know above you listed 9 points. Just wondering which is accurate so I can enter it. Thanks for your help here!
For Weight Watchers, you’ll want to use the recipe builder since so many ingredients are zero now. If you’re on your phone and click the blue WW button in my recipe card, it will open right in your WW app and show you the points.
Just made this as my meal prep for the week. Super yummy!
We love this recipe in our house, I use hot honey to spice it up a little more and serve with jasmine rice and air fried green beans. Thanks for a lightened up option!
Easy to make & super delicious!!!
Big hit! Husband took leftovers so of course had to make it a second night. Love all your recipes Gina!
Thanks Mary!
I had high hopes but this sauce wasn’t for me. The sauce was.too tangy and not what I expected. I would omit tomato paste next time.
So delicious! The flavor of the sauce amazing. Definitely going to make this again.
First time I made this recipe ! I made it exactly as written. When I asked hubby how he’d rate it 1-5 he said it’s a six .
I’ll definitely making this on a monthly rotation . Served it over the rice , with roasted broccoli on the side .
Glad you both enjoyed it!
Easy to make and very tasty. I added 1T of coconut sugar and it was plenty sweet enough. I air fried broccoli and cauliflower and added to the chicken and sauce mixture.
So delicious!! I love all of your recipes. I have never been disappointed and certainly not with this one, either! The whole family loved it.
Thanks Crystal!
DELICIOUS!! And so easy to make. Will definitely be making this one again. We added mushrooms to it, recommend adding those to it!
this was a great weeknight dinner, with most ingredients pantry staples. Sauce was really flavorful and combined with rice and broccoli, even better.
Wonderful! I made it whole 30 by using coconut amino’s, date paste, and cauliflower rice! worked out perfect! (same ratios)
We love this recipe!!!
Ms. Homolka,
I made your recipe last night. I took some liberties. I used tuxedo sesame seed. I sauteed in canola oil instead of avocado oil. It came out very well and your recipe goes in my “keep” file.
I do note you refer to deep frying the chicken in your text but the instructions are clearly for saute.
Your recipe came up high in the results of a Google search. I’m a jump to recipe sort of guy so it wasn’t until I returned to your page that I saw the picture of you serving over rice and with broccoli which is exactly what I did. I like rice and I love broccoli.
Thank you for your work.
Your bio says Long Island. I was born in Brooklyn and lived in East Northport until my family moved away. I ended up going to college in Glen Cove.
Wonderful Dave!
This was delicious. It’s my favorite Chinese type recipe from skinny taste so far. I like this better than Chinese food from the restaurant. I followed it exactly and served it over steamed broccoli and omitted any rice and I loved it. It was very easy to make, and I will be making this on a regular basis for my family.
This is the best recipe I’ve tried yet! Crispy and indulgent without being awful for my health. Thanks again !
This was excellent! I truly enjoyed it. A little too sweet for a couple family members. I used honey for sweetener. I personally loved it!
Hello starting Weight Watchers and was going to make this recipe but can’t find what WW points are for the recipe for one serving.
This recipe is 9 points per serving. The point value is in the blue circle under the star ratings at the top of the recipe.
Love this one! Skinnytaste always comes through with the best recipes. My family loved this… very simple and quick to make. I added cooked broccoli at the end to include a veggie.
This is a good recipe but I found it to be too spicy. If I were to make it again I would leave out half of the red pepper flakes. On the other hand my husband loved it.
Sooooo delicious!! Make as written. You will not be disappointed. A definite keeper!! Thank you Gina for all your delicious recipes.
So easy to make and delicious! Love all your recipes
This was sooo good! Sesame chicken is my go to takeout order so I had to try this. My entire family gobbled it up and my husband said it was better than takeout. This will be on rotation at our house.
Love this recipe. It’s a regular for us and we are picky for great flavors.
I’ve loved every recipe I’ve made from this site (thank you Gina!). This was delicious, everyone love it! But it took a while. I think next time I would cook breasts whole, then cut up and add to sauce. The sauce is enough on its own with the slurry, I don’t think skipping that step would compromise the recipe.
This was just fantastic. Used it in “bowl” of goodies – broc/mushrooms/cuke/spinach etc. So delish@ Thank you.
It is easy and simple recipe. My husband even enjoyed it
Loved it! I felt like such a chef preparing this for my family. Definitely going to be in our rotation! My only thing is I’m wondering about calorie and nutritional breakdown of just the chicken. Often if I got back for seconds I omit the carb. It would be nice to log it without the rice.
So easy and so delicious. Followed the recipe exactly as written. Partner asked when we could have it again. Irising a keeper for sure.
When is garlic being added? I’ve read the recipe over and over and don’t see it. I just added it to the sauce. Recipe is just okay. Fresh ginger would’ve been better. Honey instead of monk fruit. And per usual, your recipes tend to overcomplicate things.
Garlic is in step 6. Honey is suggested in the ingredients, not complicated. Feel free to make it your own.
Read the recipe. It’s in step 6. Why the negative comments? If it’s too complicated for you, then move on.
Seems a bit harsh, eh? Her recipes never overcomplicate. She does a great job at delivering light, simple, and delicious (and free, remember?) recipes. I’m currently reading both the step and ingredient you claim aren’t there. Please be kind – this isn’t the place for meanness/anger.
Very tasty! I used Splenda as the sweetener and will use honey next time.
Delicious! Better than take out!
The whole family loved it! I had to promise to double the recipe next time.
What if you have no cornstarch??
Excellent! Great flavor. Definitely on the ‘go to meal’ list.
Glad you enjoyed it!
This was literally so good. I made two batches (one with chicken, one with super firm tofu) and added broccoli. Total chef’s kiss!
Really good! Tastes like a dish from a Chinese restaurant. So good!
this was good. served with steamed broccoli and cauliflower rice. took a lot of time but worth it. I’m not a big fan of the tomato paste so may leave that out next time.
Loved this recipe! May be one of my new favorites.
Thanks Tina!
Made as written using honey as the sweetener. Batch cooking the chicken took extra time but got my chicken nice and browned/crispy in my cast iron pan. This is so delicious and flavourful!! I will definitely be making this again ❤️
This was excellent!! I used honey for the sweetener.
Does the carb count include the rice or is it for the chicken alone?
Rice is included 🙂
This was fantastic! I think it’s my second favorite just behind General Tso’s. It’s just me so I was able to meal prep it for the week. Used coconut sugar and monk fruit for sweetener. Now I have a new bottle of avacado oil so need more recipes to cook with it. Haha.
Thanks for the recipe Gina! Any idea what the macros would be without the rice?
This is wonderful! I got positive comments from the whole family. I made it as written except for the avocado oil – substituted peanut oil because that’s what I had. Cutting the chicken small and cooking several batches took extra time and doing the sauce and flurry was a little fussy but entirely worth it. I’ll be making this again.
Just made it and it’s delicious!
Used maple syrup for sweetness, apple cider vinegar and marinara because I didn’t have rice vinegar or tomato paste. Omitted the pepper flakes.
Still tastes FANTASTIC!
Made it tonight, and both my partner and I very much enjoyed it, thank you!
Again your genius cooking skills shine! This is a great dinner – I had all ingredients on hand and my family and I loved it!
Found this receipt disappointing. Tried the recommended monkfruit sweetener and felt it gave the chicken a weird aftertaste. May try it again with honey instead.
I made it with honey and it was great. Will definitely make this again.
Super tasty! Cutting the chicken really small, as the recipe states, is key. The sauce was nice and sticky and the nutty flavour of the sesame oil was nice. New family fave!
It was very tasty. I missed a step so I didn’t have enough sauce but still good. Just enough kick.
i love the recipe its my favorite thing ever
Looks good. what would you suggest to sub the tomato paste? My son cannot tolerate tomatoes (literally, not just because he is picky! : )
The tomato gives it the distinct taste so I am not sure how it would be if you left it out.
Maybe try hoisin?
For the colour you could use roasted red peppers, mashed. You can make or buy.
This looks amazing. Could you also cook the chicken in an air fryer?
I don’t see why not? But you still need to dirty the skillet for the sauce.
I made this for dinner tonight and it was very tasty. A hint of heat in the sauce makes it a winner.
Great!!
This recipe is again proof that Gina and Skinnytaste consistently gets flavor profiles right – exceptionally right on the money – while making them healthier! We stir-fried vegetables to mix with the chicken and sauce held up and was so so good! I appreciate that these recipes are available for free and refer friends and family often!
I usually love your recipes but unfortunately for me this one was a miss. Too strong with the rice wine vinegar and had to really cook that out after the fact. But I’ll keep trying more of them because they’re usually a hit at my house.
Sorry it wasn’t your favorite!