Description
A healthier version of the classic takeout sesame chicken, made with gluten-free ingredients, fresh ginger and garlic, and served over brown rice or quinoa for a nutritious, flavorful meal.
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch cubes
- 2 tbsp cornstarch or arrowroot powder
- 1.5 tbsp gluten-free tamari (or coconut aminos/soy sauce)
- 1-2 tbsp avocado oil, for cooking
- FOR THE SESAME SAUCE:
- 1/2 cup water
- 2 tbsp gluten-free tamari (or coconut aminos/soy sauce)
- 2 tbsp pure maple syrup or honey
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 clove garlic, finely minced
- 1 tsp minced fresh ginger
- Pinch of red pepper flakes (optional)
- 1 tbsp cornstarch (for slurry)
- 1 tbsp water (for slurry)
- Cooked brown rice or quinoa, for serving
- Freshly chopped green onions and toasted sesame seeds, for garnish
Instructions
- In a medium bowl, combine the diced chicken with 2 tablespoons of cornstarch and 1.5 tablespoons of tamari. Toss well to ensure the chicken is evenly coated.
- Prepare the sesame sauce: In a separate bowl or liquid measuring cup, whisk together 1/2 cup water, 2 tablespoons tamari, maple syrup (or honey), rice vinegar, toasted sesame oil, minced garlic, minced ginger, and red pepper flakes (if using). Set aside.
- In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat.
- Add the coated chicken pieces to the hot pan in batches, making sure not to overcrowd the skillet. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the cooked chicken to a clean plate and set aside. Add more oil as needed for subsequent batches.
- Once all chicken is cooked, reduce the heat in the pan to medium-low.
- Quickly whisk together 1 tablespoon of cornstarch with 1 tablespoon of water in a small bowl to create a slurry.
- Pour the prepared sesame sauce into the skillet. Bring to a gentle simmer, then slowly whisk in the cornstarch slurry.
- Cook the sauce, stirring continuously, until it thickens to your desired consistency, about 1-2 minutes.
- Return the cooked chicken to the skillet, tossing it gently to coat evenly with the thickened sauce.
- Serve the healthy sesame chicken immediately over cooked brown rice or quinoa, garnished with chopped green onions and toasted sesame seeds.
Notes
- This recipe uses gluten-free tamari to make it suitable for gluten-free diets; substitute with soy sauce if not needed.
- For a vegan version, replace chicken with tofu or tempeh.
- Adjust red pepper flakes for desired spiciness.
- Store leftovers in an airtight container in the fridge for up to 3 days.