Sesame chicken with chicken thighs is a quick weeknight dinner ready in just 30 minutes. Made with boneless, skinless chicken thighs coated in a savory, slightly sweet sauce, it's an easy meal that pairs well with rice, noodles, or steamed vegetables.
Recipe at a glance
- Main ingredients: Boneless, skinless chicken thighs, garlic, soy sauce, and sesame oil.
- Ready in 30 minutes and serves 4.
- Easy skillet recipe with a homemade savory-sweet sauce. No deep frying required.
- Serve with rice, noodles, or steamed vegetables for a quick weeknight dinner.
What's great about this recipe
- Boneless, skinless chicken thighs stay tender and juicy while cooking in the flavorful sauce.
- There's no deep frying or complicated breading. A light coating of cornstarch helps the chicken brown nicely in the skillet.
- The sauce is easy to make with pantry staples, and you can adjust the spice level to suit your taste.
Budget Check
- The full recipe is about $6-$8.50
- Per serving (4 servings): about $1.50-$2.13
Uses conventional ingredients. Based on recent U.S. averages. Actual prices will vary by store and region.
Ingredients you'll need
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- Chicken - Boneless, skinless chicken thighs work best because they stay juicy and flavorful.
- Produce - Garlic and green onions are used in the sauce. Extra green onions are great for the garnish too.
- Condiments and pantry - Low-sodium soy sauce, brown sugar, rice vinegar, sesame oil, chili oil, ginger powder, and crushed red pepper are used to make the tasty sauce. We use cornstarch to lightly coat the chicken before pan-frying. It gives the chicken a golden color and thickens the sauce.
- Oil - The oil is used in the sauce and to lightly fry the chicken. It's best to use a neutral (flavorless) oil that won't compete with other flavors. We use canola oil.
- Garnish - Sesame seeds are recommended for garnish. Other optional toppings include extra green onions, chopped cilantro, parsley, sliced red chili, and lime wedges.
- Serving - Serve with white rice, noodles, or steamed vegetables, if desired.
📖 See the recipe card for quantities and preparation.
How to make sesame chicken with chicken thighs
- Add the soy sauce, garlic, 1 tablespoon oil, brown sugar, rice vinegar, sesame oil, chili oil, ginger powder, crushed red pepper (if using), and green onions to a jar or medium bowl.
- Cover the jar tightly and shake, or stir well if using a bowl. Refrigerate if not using right away.
- Place the chicken pieces in a large zip-top bag. Sprinkle with the cornstarch. Close the bag without removing the air. Shake well to coat the chicken pieces.
- Heat the remaining 1 tablespoon of oil over medium heat in a large sauté pan or skillet (preferably nonstick). When the oil is hot (but not smoking), add the chicken pieces and arrange them in a single layer. Cook, undisturbed, for 5 minutes.
- Use a spatula to flip the chicken in sections so that the browned side is up. Continue cooking for 5 minutes.
- Add the sauce to the pan and stir well. When the sauce starts to simmer, lower the heat to medium-low. Cover and cook for 3-5 minutes, stirring occasionally, until the chicken is cooked through.
The cooking time will depend on the size of the chicken pieces. Check the largest, thickest piece. The internal temperature should reach at least 165°F.
Serve and enjoy!
Recipe tips and notes
- The sauce can be prepared a day in advance and stored in an airtight container in the refrigerator.
- Cut the chicken into similar-sized pieces to ensure even cooking.
- This recipe cooks quickly, so if you're serving it with rice or noodles, start them first to ensure everything is ready at the same time.
Serving suggestions
Serve this sesame chicken with white rice for a simple meal, or pair it with egg fried rice for something a little special. Sesame noodles are another delicious side, and steamed broccoli or green beans are great for adding vegetables to the plate. For a takeout-inspired dinner at home, serve it with crispy pork egg rolls.
Substitutions and variations
For a milder dish, reduce or omit the chili oil and crushed red pepper.
Boneless, skinless chicken breasts can be substituted for thighs, but since they're leaner, they may cook faster. Check for doneness early to avoid drying them out.
Storing and reheating
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Portion leftovers into airtight, freezer-safe containers. Label, date, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheat in a skillet over medium-low heat, stirring occasionally, until heated through. Add a splash of water or chicken broth to loosen the sauce, if needed. You can also microwave in short intervals, stirring between each.
Food safety: Don't leave cooked food out for more than 2 hours (1 hour if above 90°F). Reheat leftovers to an internal temperature of at least 165°F.
More takeout favorites
If you enjoyed this sesame chicken and want more takeout-inspired recipes, check out our chicken broccoli stir fry that's perfect for busy weeknights. Our shrimp and chicken fried rice is always a hit, and for another quick and easy dinner, try our chicken green bean stir fry.
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📖 Recipe
Sesame Chicken with Chicken Thighs
Ingredients
- ¼ cup Low-Sodium Soy Sauce
- 3-4 Garlic Cloves grated or finely minced
- 2 tablespoons Oil divided (use a neutral/flavorless oil - we use canola oil)
- 1 tablespoon Brown Sugar
- 1 tablespoon Rice Vinegar
- 1 tablespoon Sesame Oil
- 1 teaspoon Chili Oil reduce the amount or leave it out if you don't like spicy
- ½ teaspoon Ginger Powder
- Pinch Crushed Red Pepper leave it out if you don't like spicy
- ¼ cup Green Onions thinly sliced, plus extra for garnish, if desired
- 1¼ pounds Chicken Thighs boneless, skinless, fat trimmed off, and cut into 1½-2 inch pieces.
- 1½ tablespoons Cornstarch
- 1 teaspoon Sesame Seeds for garnish
- Rice or Noodles for serving optional
Instructions
- Add the soy sauce, garlic, 1 tablespoon oil, brown sugar, rice vinegar, sesame oil, chili oil, ginger powder, crushed red pepper (if using), and green onions to a jar or medium bowl. Cover tightly and shake vigorously or stir well with a fork or small whisk. If you're not using the sauce right away refrigerate until ready to use.
- Add the chicken pieces to a large zip-top bag. Sprinkle with the cornstarch. Close the bag without removing the air. Double-check that it's properly closed, and shake well to coat the chicken pieces.
- Heat the remaining 1 tablespoon of oil over medium heat in a large sauté pan or skillet (preferably nonstick). When the oil is hot (but not smoking), add the chicken pieces and arrange them in a single layer. Cook, undisturbed, for 5 minutes.
- Use a spatula to flip the chicken in sections so that the browned side is up. Continue cooking for 5 minutes.
- Add the sauce to the pan and stir well. When the sauce starts to simmer, lower the heat to medium-low and cover.
- Cook for 3-5 minutes or until the chicken is cooked through. Stir occasionally.
- The cooking time will depend on the size of the chicken pieces. Check the largest, thickest piece. The internal temperature should reach at least 165°F.
- Serve the chicken with rice, noodles, or steamed vegetables, and garnish with sesame seeds and extra green onions, if desired.
Notes
- Cut the chicken thighs into similar-sized pieces so they cook evenly.
- For a milder sauce, reduce or omit the chili oil and crushed red pepper.
- If you're not sure the oil is hot enough, add one piece of chicken to the skillet. The oil should sizzle gently around it. If there's no sizzling, let the oil heat a little longer. If it's smoking or splattering aggressively, lower the heat.
- If you're serving the chicken with rice or noodles, start them first so everything is ready at the same time.
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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