Make this 20-minute Healthy Sesame Chicken for dinner tonight! Pan-fried chicken is glazed in a simple sesame sauce, then served with rice and steamed veggies. Gluten-free, Paleo, Whole30, and keto-friendly, it’s a wholesome meal that’s just as good as takeout.
Why you’ll love this recipe!
Takeout-style meal – Tender, juicy chicken coated in a lightened-up sesame sauce that tastes just like classic Chinese takeout. No breading or deep-frying required!
Ready in 20 minutes! This is one of my favorite meals for lazy weeknights or when I don’t have a lot of time to cook dinner.
Gluten-free, paleo, & Whole30 – Like my bang bang chicken bowls, this recipe is naturally gluten-free and easily adapts to paleo, Whole30, or low-carb/keto.
Next to my easy orange chicken and my honey garlic chicken, this Healthy Sesame Chicken is one of my favorite takeout-style recipes. It’s the kind of effortless, 20-minute meal I want after a long day.
To make it, I tossed crispy seared chicken bites in a lightened-up, naturally gluten-free sesame sauce. The best part? It’s healthier than takeout! The recipe is naturally gluten-free, but you can easily adapt it to be paleo, Whole30, and/or keto-friendly, too.
Sesame Chicken Ingredients
Chicken – I diced up a few chicken breasts and seared them in a skillet. Diced boneless and skinless chicken thighs would also work here.
Sesame oil + avocado oil – Yes, you need both when you’re cooking the chicken! Sesame oil brings the flavor, while avocado oil (or another neutral high-heat cooking oil) prevents the chicken from burning.
Healthy sesame sauce – I made the sauce with coconut aminos, more sesame oil, rice vinegar, sriracha, and cornstarch (or arrowroot starch). If you don’t need this recipe to be 100% paleo or Whole30, you can replace the coconut aminos with soy sauce.
This list is to provide further clarification on a few of the ingredients. See the recipe card below for the full ingredient list.
Variations
- For a 100% paleo or Whole30 recipe, make the sesame sauce with arrowroot starch or tapioca powder, pure rice vinegar, and naturally sweetened sriracha or hot sauce, like YellowBird Organic.
- Instead of chicken, sear bite-sized pieces of pork, thinly sliced steak, or large shrimp in the pan before tossing with the sauce.
- Vegetarian option – Extra-firm tofu cubes are a great plant-based swap for the chicken. Just pan-fry them until crisp before adding the sauce (similar to the tofu in this sesame tofu quinoa bowl).
- Garnish ideas – Toasted sesame seeds and a handful of thinly sliced green onions sprinkled on top make this dish feel just like your favorite Chinese takeout.
How to Make Healthy Sesame Chicken
Step 1: Cook the chicken. Heat the avocado oil and sesame oil in a large skillet. Once hot, add the chicken and sear until golden brown. Add the garlic during the last minute.
Step 2: Make the sesame sauce. Meanwhile, whisk the sauce ingredients together in a bowl. Pour it over the chicken in the skillet and toss until the pieces are coated.
Step 3: Serve. Serve the warm sesame chicken over cooked rice with steamed veggies on the side. Enjoy!
Erin’s Tips and Tricks
- Make sure the cornstarch (or arrowroot) is fully dissolved in the sauce before pouring it into the hot pan. Otherwise, the undissolved bits will seize up, leaving you with a lumpy sauce instead of a silky-smooth glaze.
- Let the sauce simmer with the chicken for a minute or two. The heat activates the starch, turning the liquid into a thick, sticky glaze.
- Is the sauce too thick? Stir in a splash of water. If it’s too thin, let it simmer for another 30 seconds or so, or until it thickens.
My Pro Tip
The Secret to Perfectly Pan-Fried Chicken
Sear the chicken pieces in a single layer, leaving some room in between each one. Let them cook undisturbed for a few minutes before flipping. This way, each piece forms a golden-brown crust while the inside stays nice and juicy.
Sesame Chicken FAQs
You can! Toss the chicken bites with the avocado and sesame oil, then air fry at 400°F for 10 to 12 minutes, shaking the basket halfway through. While the chicken cooks, gently warm the sesame sauce in a small pot over medium heat. Transfer the cooked chicken to a bowl, pour the warm sauce over top, and toss until coated.
I love my sesame chicken served over a bed of fluffy white rice or bone broth rice with steamed veggies, like broccoli, green beans, or bok choy, on the side. Or, for a paleo/Whole30 dinner, I’ll serve the saucy chicken over cauliflower rice, zucchini noodles, or a bed of steamed spinach.
Storage
Refrigerator: Store any leftovers in an airtight container in the fridge for up to 4 days.
Freezer: Let the sesame chicken cool completely before freezing it in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: The sesame sauce might look a little thick or gelatinous after coming out of the fridge. To loosen it up, reheat the leftovers in a skillet over medium heat for a few minutes with a splash of water or broth until the chicken is warmed through.
More Takeout-Style Chicken Recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
-
Start by cooking the chicken: heat the avocado oil (or other neutral oil), and sesame oil over medium heat in a large skillet. Once hot, add the chicken and cook until golden brown. During the last minute of cooking, add the garlic and sauté until fragrant.
-
While the chicken cooks, make the sauce: whisk all sauce ingredients together in a bowl or glass measuring cup. Pour the sauce into the skillet and use a wooden spoon or rubber spatula to stir until the chicken is coated in the sauce.
-
Serve over rice with your favorite vegetable(s) and enjoy!
*Calories are per serving and are an estimation
Calories: 308kcal | Carbohydrates: 4g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 590mg | Potassium: 638mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 54IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg
