Description
Crispy chicken in a sweet-savory sesame sauce that tastes like takeout but won’t wreck your diet. Skip the delivery and make this 30-minute miracle instead!
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons cornstarch
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- ¼ cup low-sodium soy sauce (or tamari for gluten-free option)
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon tomato paste
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons sesame seeds, plus more for garnish
- 3 green onions, thinly sliced
- Steamed broccoli for serving
- Brown rice or cauliflower rice for serving
Instructions
- In a large bowl, toss chicken pieces with 2 tablespoons cornstarch, salt, and pepper until evenly coated. Let sit for 5 minutes.
- In a medium bowl, whisk together soy sauce, honey, rice vinegar, and tomato paste. Add minced garlic and grated ginger. In a separate small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry.
- Heat sesame oil and olive oil in a large non-stick skillet over medium-high heat. Add chicken in a single layer (working in batches if needed) and cook undisturbed for 2-3 minutes until golden. Flip and cook another 2-3 minutes until cooked through. Transfer to a plate.
- In the same pan, reduce heat to medium and add sesame seeds. Toast for 1-2 minutes until golden, stirring constantly. Remove half for garnish.
- Pour sauce mixture into the pan with remaining sesame seeds. Bring to a simmer, then stir in cornstarch slurry. Cook for 1-2 minutes until thickened and glossy. Return chicken to the pan and toss to coat evenly. Heat through for 1 minute.
- Serve topped with reserved sesame seeds and sliced green onions, alongside steamed broccoli and rice of choice.