Let me start by saying these photos do not do this recipe justice. This Asian-inspired dish came out so flavorful and the chicken perfectly moist. If you’re a fan of traditional Sesame Chicken, you need to give this a recipe a go. Preferably before you reach for the phone to place your next takeout order 😉
I love all the complex flavors of Asian cuisine and I’ve always been a fan of Sesame Chicken, in particular. Traditional Sesame Chicken normally consists of chicken dredged in egg and flour (or cornstarch) tossed in a sugary, high-sodium sauce. It is delicious, don’t get me wrong, however not the most nutritious dish around..
Fortunately, a lightened-up version does exist and you just found it 🙂
This recipe would be great to use a base for stir-fry. Throw in some sugar-snap peas, broccoli, carrots or whatever the heck you have on hand (great way to clean out the refrigerator!). I served mine with steamed asparagus and Asian Island Crunch Salad on the side to round off an overall nutrient-dense meal.
One of the best things about this recipe is it makes A LOT – hellooo leftovers! For lunch the next day, I actually served this up in some lettuce wraps and it was deee-licious.
Note – Instead of dicing the chicken up before cooking it, I actually cooked the chicken breasts whole and sliced them right before serving. I wanted to reserve as much moisture as possible. Especially since I knew I would be reheating leftovers for the next day or so. Worked like a charm!
Light & Simple Ginger-Sesame Chicken
Makes ~6 cups cooked; Serving Size: 1 cup
- 4 boneless, skinless chicken breasts (about 2 lbs total)
- 1 cup brown rice
- 1 tbsp reduced-sodium soy sauce – substitute for Liquid Aminos or Tamari for gluten-free
- 1 tbsp honey, or granulated sweetener of choice
- 1 tsp ginger, ground or minced
- 1 tbsp apple cider vinegar
- 1 cup reduced-sodium chicken broth
- 2 cloves garlic, finely minced
- 2 tbsp sesame oil
- 1/4 cup scallions/sliced green onion – optional
- Heat 2 1/2 cups water in a saucepan until boiling. Stir in rice, cover, and reduce heat to low. Simmer 45 minutes or until all water is absorbed and rice is tender.
- In the meantime, heat sesame oil in a large skillet over medium-heat.
- Season chicken breasts with salt and pepper to taste. Add the chicken to heated skillet and cook 5 minutes on each side, until slightly browned.
- In a large bowl, whisk together sauce ingredients: soy sauce, honey, ginger, apple-cider vinegar, chicken broth and garlic. Add sauce to skillet. Cover the pan and cook at a slow simmer for 5-7 minutes, flip chicken, then continue cooking until tender – about 25 minutes in all.
- Remove the chicken and place on a a cutting board. Slice into small, bite-sized pieces. Return sliced chicken and cooked rice to skillet. Stir all components until well-combined. Let simmer for an additional 5 minutes to allow the rice to soak up some of the extra liquid. Top with scallions and serve.
Simple, yet oh-so satisfying.
Nutrition facts per serving (1 cup)
Calories: 290; Total Fat: 5 gm; Saturated Fat: <1 gm; Cholesterol: 86 mg; Sodium: 300 mg; Carbohydrates: 26 gm; Fiber: 1 gm; Sugar: 3 gm; Protein: 38 gm