Sesame Chicken

This easy sesame chicken recipe is a quick, flavorful dinner that’s perfect for busy weeknights. Made with tender chicken thighs simmered in a savory, slightly sweet sauce, it’s a delicious, hassle-free meal. Best of all, it comes together in under 30 minutes.

Course Main Course

Cuisine American, Asian

Keyword chicken

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 312kcal

Author Elizabeth Rodriguez

Ingredients

¼ cup 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 pound 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 properly closed and shake well to coat the chicken pieces.
Heat the remaining 1 tablespoon of oil over medium heat in a large saute pan or skillet (preferably non-stick). When the oil is hot (but not smoking) add the chicken pieces and arrange it in a single layer. Cook it, 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, 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. There should be no pink in the center and the internal temperature needs to be at least 165°F.
Serve the chicken with rice, noodles, or steamed vegetables, and garnish with sesame seeds and extra green onions, if desired.

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