Lighter Sesame Chicken Recipe


Chicken and Marinade

  • 1 lb boneless, skinless chicken breasts (cut into 1-inch cubes)
  • 1 tbsp soy sauce (or use tamari for gluten-free)
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • ½ tsp ground ginger
  • 1 tsp cornstarch


  • 1/4 cup low-sodium chicken broth
  • 3 tbsp honey
  • 2 tbsp soy sauce (or tamari)
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 clove garlic, minced
  • 1 tsp grated fresh ginger
  • 1/2 tsp red pepper flakes (optional, for a bit of heat)


  • 1 tbsp vegetable oil (like canola or grapeseed)
  • 2 cups broccoli florets
  • Sesame seeds, for garnish
  • Green onions, sliced, for garnish
  • Cooked brown rice or quinoa for serving


1. Marinade: In a medium bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, and cornstarch. Add chicken, toss to coat, and marinate for at least 15 minutes (or up to a few hours in the fridge).

2. Prep the sauce: While the chicken marinates, make the sauce. In a small saucepan, combine chicken broth, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using). Bring to a simmer over medium heat, then reduce heat and let simmer gently until slightly thickened, about 5 minutes. Set aside.

3. Cook the broccoli: Steam or quickly blanch your broccoli florets until they are bright green and crisp-tender. Drain and set aside.

4. Cook the chicken: Heat a large skillet or wok over medium-high heat with the vegetable oil. Add the marinated chicken pieces (shaking off excess marinade) and cook for 4-5 minutes per side, or until golden brown and cooked through.

5. Assemble: Add the steamed broccoli to the skillet with the chicken. Pour the prepared sauce over the chicken and broccoli and stir to combine. Cook for 1-2 minutes more, or until sauce is thickened and everything is heated through.

6. Serve: Serve immediately over cooked brown rice or quinoa. Garnish with sesame seeds and green onions.


Don’t overcrowd the pan: Cook chicken in batches if needed to prevent overcrowding and ensure even browning.

Adjust sweetness/spice: Taste the sauce before adding to the chicken and adjust sweetness or heat levels to your preference.

Veggie variations: Add other vegetables like snap peas, bell peppers, or onions.

Baking option: Instead of pan-frying, you can bake marinated chicken at 400°F (200°C) for 15-20 minutes. Then, toss with sauce and broccoli and bake briefly until heated through.


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