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5 from 1 vote

Easy Sesame Chicken

Who needs takeout when you can enjoy this Easy Sesame Chicken made right at home?! It's sweet and tangy and always a crowd pleaser!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: Chinese
Keyword: carrots, Chicken, Chinese Food, snow peas, sugar snap peas
Servings: 4 servings
Calories: 754kcal
Author: MaryAnn Dwyer

Ingredients

  • 1 1/2 cups quick cooking white or brown rice
  • 6 oz. snow peas or sugar snap peas
  • 2 large carrots, sliced 1/4 thick on the diagonal
  • 1/3 cup cornstarch
  • 1 tsp. kosher salt
  • 1/2 tsp. fresh ground black pepper
  • 2 lbs. boneless, skinless chicken thighs, rinsed and dried and cut into 1-1 1/2 inch pieces
  • 3 Tbsp. vegetable oil
  • 1/4 cup soy sauce
  • 1/3 cup honey
  • 3 Tbsp. rice wine vinegar
  • 1 1/2 Tbsp. Sriracha sauce
  • 1 1/2 tsp. toasted sesame oil
  • 1 tsp. ginger finely minced
  • 1 garlic clove finely minced
  • 2 Tbsp. toasted sesame seeds divided

Instructions

  • Cook rice according to package directions. Set aside.
  • Place a steamer basket in a medium pot filled with 1 inch water, cover pot, and bring water to a boil. Uncover and steam snow peas and carrots until crisp-tender, about 5 minutes. Drain and set aside.
  • In a large bowl, whisk cornstarch, salt and pepper. Add chicken and toss to coat.
  • Heat 2 Tbsp. vegetable oil in a large skillet over high. Add chicken in batches and cook, turning occasionally, until chicken is cooked through and lightly browned, about 5-6 minutes. Add extra oil when needed. Transfer to a plate.
  • Combine soy sauce, honey, vinegar, Sriracha, sesame oil, ginger, garlic, and 1 Tbsp. sesame seeds in a medium bowl. Transfer sauce to skillet and cook for 1 minute. Return chicken to skillet, and toss to coat. Cook until sauce is reduced and thickened, about 3 minutes. Stir in snow peas and carrots. Remove from heat.
  • Serve, topped with remaining sesame seeds and rice on the side.

Notes

You can use regular sesame seeds for this recipe, toasted sesame seeds, black sesame seeds or a combination.
I love to use boneless, skinless chicken thighs for this recipe, but you could also use chicken breasts if you prefer white meat. If you use white meat, I would cut it into chunks and brine it first so it stays moist and juicy.
To brine your chicken, fill a bowl with 6 cups cold water and 3 tablespoons kosher salt. Add chicken pieces. Mix well. Let chicken sit in brine for 30 minutes. Drain the chicken pieces, rinse and then pat dry and then proceed with recipe.
 

Nutrition

Calories: 754kcal | Carbohydrates: 98g | Protein: 53g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 1666mg | Potassium: 923mg | Fiber: 4g | Sugar: 27g | Vitamin A: 5625IU | Vitamin C: 32mg | Calcium: 151mg | Iron: 5mg