Craving your favorite takeout without the guilt? This Healthy Sesame Chicken is the perfect solution! Packed with protein and flavor, this version skips the deep frying but delivers on every bite. Made in under 30 minutes using simple pantry ingredients, it’s a wholesome and satisfying dinner that’s gluten-free, low in carbs, and delicious enough to be on repeat every week. Whether served with rice, green beans, or even cauliflower rice, it’s a crowd-pleaser the whole family will enjoy.
What You Need to Make This Recipe
Ingredients
- 1 lb boneless, skinless chicken breasts (cut into 1-inch cubes)
- 1/2 tbsp avocado oil
- 1/4 cup coconut aminos (or low-sodium soy sauce)
- 1 tbsp honey (or maple syrup)
- 1 tbsp toasted sesame oil
- 1/2 tsp ground ginger (or 1 tsp fresh grated ginger)
- 1 tbsp minced garlic
- 2 tbsp rice vinegar
- 1/4 tsp black pepper
- 1 tsp lime zest
- 1 tbsp lime juice
- 1 tbsp sesame seeds (for garnish)
- 2 cups cooked green beans (or broccoli)
- 1 cup cooked white rice (or cauliflower rice)
Equipment
- Large skillet or nonstick pan
- Mixing bowl
- Knife and cutting board
- Measuring spoons and cups
- Whisk or fork
How to Make Healthy Sesame Chicken Stir Fry
Step 1: Prepare Chicken
Cut the chicken breasts into bite-sized cubes. Prepare white rice and green beans according to package directions.
Step 2: Brown the Chicken
In a large skillet over medium-high heat, add the avocado oil. Once hot, add the chicken cubes and cook for 10–12 minutes until golden brown and cooked through. Remove chicken from the skillet and set aside.
Step 3: Make the Sauce
While the chicken is cooking, whisk together the sauce ingredients in a bowl: coconut aminos, honey, sesame oil, garlic, ginger, rice vinegar, lime zest, lime juice, and black pepper.
Step 4: Cook the Sauce
In the same skillet, pour in the sauce mixture. Bring to a simmer over medium-high heat and cook for 3–5 minutes, stirring constantly, until the sauce thickens and starts to coat the pan.
Step 5: Combine and Serve
Return the cooked chicken to the skillet and toss to coat in the thickened sauce. Serve over steamed rice with green beans on the side, and sprinkle with sesame seeds for garnish.
Pro Tips For Making This Recipe
- Use Toasted Sesame Oil: This adds deep flavor—don’t substitute it with regular sesame oil.
- Prep Ahead: Chop veggies and measure ingredients before cooking for a faster process.
- Don’t Skip Lime: The zest and juice brighten up the dish and balance the sweetness.
- Thicken Sauce Gently: Keep stirring to avoid burning and get that glossy glaze.
- Make It Paleo-Friendly: Swap white rice for cauliflower rice and soy sauce for coconut aminos.
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes! Use coconut aminos or gluten-free soy sauce and check your rice vinegar is gluten-free.
Can I use chicken thighs instead of breasts?
Absolutely! Thighs work great and stay juicy. Just ensure they are boneless and skinless.
What if I don’t have rice vinegar?
You can skip it or add a splash more of coconut aminos. Apple cider vinegar may also work in a pinch.
Can I freeze this dish?
While it’s best fresh, you can freeze the cooked chicken and sauce together for up to 2 months. Thaw and reheat before serving.
What sides go well with this recipe?
Steamed or stir-fried green beans, broccoli, or even a cucumber salad pair well with sesame chicken.