Sesame Chicken with Chicken Thighs

Sesame chicken with chicken thighs is made with garlic, soy sauce, and a savory-sweet sesame sauce. Ready in 30 minutes with no deep frying required.

Course Main Course

Cuisine American, Asian

Keyword chicken

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 313kcal

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

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.

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.