Description
A lighter, homemade version of classic sesame chicken—pan-seared instead of deep-fried, with a naturally sweetened, lower-sodium sauce for the same bold sweet-salty-tangy flavor without the guilt.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 tbsp avocado oil (or olive oil)
- 1/4 cup coconut aminos (or low-sodium soy sauce/tamari)
- 1 tbsp honey (or maple syrup)
- 1 tbsp toasted sesame oil
- 1/2 tsp ground ginger (or fresh grated)
- 1 tbsp minced garlic
- 2 tbsp rice vinegar
- Optional: lime zest and juice
- 1 tbsp sesame seeds, for garnish
- Optional for serving: cooked green beans and white rice (or cauliflower rice)
Instructions
- Cut chicken into cubes and heat avocado oil in a skillet over medium-high heat.
- Sauté chicken until golden and cooked through, about 10 minutes.
- While chicken cooks, whisk together coconut aminos, honey, sesame oil, ginger, garlic, rice vinegar, and optional lime juice/zest in a bowl.
- Remove chicken from skillet and pour sauce into the hot pan. Let it bubble and thicken for 2–3 minutes.
- Return chicken to the pan, toss to coat in the sauce, and sprinkle with sesame seeds.
- Serve over rice with green beans or cauliflower rice for a lighter option.
Notes
- Chicken thighs can be used instead of breasts for juicier results.
- For gluten-free, use coconut aminos or tamari instead of soy sauce.
- If you don’t have rice vinegar, substitute with more coconut aminos or lime juice.
- For a thicker sauce, simmer longer or add a cornstarch slurry (1 tsp cornstarch + 1 tsp water).
- Add red pepper flakes or sriracha for a spicy kick.
- Store leftovers in the fridge for up to 4 days; reheat with a splash of water.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 8g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 90mg