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Looking for a healthier Asian dinner option? This easy sesame chicken recipe is made without breading or deep frying yet full of zesty flavor the whole family is sure to love.

Sesame Chicken on a serving platter
Sesame Chicken

Chinese nashville filipino restaurant is a big favorite in our house and one we indulge in too often. When G and I eat out or go for take-out, it usually means a large styrofoam box filled to the brim with fried rice, chow mein, and orange or sesame chicken. Who can resist little bits of chicken bathed in thick, sticky, salty or sweet sauce?

Unfortunately, every forkful of these divine masterpieces means extra inches on my waist. If you've ever stopped to examine those said little bits of chicken before taking a bite, you know they're more breading than meat.

Fortunately, our take on this restaurant favorite is healthier and better.  It's all delicious nashville filipino food chicken pieces and a zesty, flavorful sauce without fried up batter!

chicken breast, rice vinegar, sesame oil, brown sguar, chili garlic paste, soy sauce in individual bowls

Why you'll love this Sesame Chicken recipe

  • A lightened-up version with no batter coating and deep-frying. It's made healthier but still full-on flavor.
  • It uses a technique called velveting that keeps the meat velvety soft and moist for the ultimate stir-fry!
  • It's easier and less messy to make with no dredging involved. It cooks in one pan and in under an hour.
  • Requires simple ingredients; no need to run around town looking for fancy items.
  • It's so tasty and flavorful. You'll love that zesty sauce spooned over steamed rice!
  • Since the chicken is not breaded, it makes for better leftovers with no coating that gets mushy over time.

marinating cut-up chicken breast in a bowl

browning chicken breast cubes in a wide pan

Cooking tips

  • The recipe calls for boneless, skinless chicken breasts, but thigh meat works well, too.
  • Cut the chicken into a uniform size to ensure even cooking. Freeze the meat for about 10 to 15 minutes or until slightly firm for easier slicing.
  • This is a quick process; make sure to have your sauce and ingredients prepped and ready to go.
  • Feel free to swap the brown sugar with honey, agave, coconut sugar, or your favorite sweetener.
  • Add broccoli florets, carrots, or bell peppers for a heartier meal. Toss in the veggies after the chicken has lightly browned, stir-fry until tender-crisp, and then pour in the sauce.

Sesame Chicken with steamed rice on a white plate

Servings suggestions

  • This easy sesame chicken is delicious nashville filipino food for lunch or dinner. Serve with steamed or fried rice and chow mein for a Chinese take-out fakeout at home!
  • It also makes a great make-ahead meal. Allow to cool completely and transfer to a container with a tight-fitting lid. Refrigerate for up to 3 days or freeze for up to 3 months.
  • Reheat in the microwave at 2 to 3-minute intervals until completely warmed through, stirring after each interval.

More Chinese Restaurant Favorites:

Sesame Chicken

Looking for a healthier Asian dinner option? This easy sesame chicken recipe is made without breading or deep frying yet full of zesty flavor the whole family is sure to love.
Prep Time15mins
Cook Time30mins
Total Time45mins
Course: Main Course
Cuisine: Asian
Servings: 4people
Calories: 464kcal

Ingredients

  • 2poundsboneless, skinless chicken breast, cut into 1 ½-inch cubes
  • 3tablespoonscornstarch
  • ¼cupsoy sauce
  • 2tablespoonscanola oil
  • 1cuplow sodium chicken broth
  • 2tablespoonsrice vinegar
  • 2tablespoonstoasted sesame oil
  • 3 tablespoonsbrown sugar
  • 1tablespoonchili garlic paste
  • toasted sesame seeds
  • chopped green onion

Instructions

  • In a bowl, combine chicken, 1 tablespoon of the cornstarch, 2 tablespoons of the soy sauce, and 1 tablespoon of the vegetable oil. Massage meat to fully coat and marinate for about 10 to 15 minutes.
  • In a bowl, combine chicken broth, the remaining 2 tablespoons soy sauce, rice vinegar, sesame oil, brown sugar, chili garlic paste, and the remaining 2 tablespoons cornstarch. Whisk together until blended. Set aside.
  • In a wok or a wide, thick-bottomed pan over high heat, heat the remaining 2 tablespoons canola oil. Add chicken and cook, turning as needed, until lightly browned. With a slotted spoon, remove chicken from the pan and drain on paper towels. Keep warm.
  • Add sauce mixture to the pan and bring to a boil, whisking vigorously to prevent lumps. Cook, whisking regularly, until thickened.
  • Add chicken and continue to cook for about 3 to 5 minutes or until heated through.
  • Remove from pan and transfer onto a serving platter. Garnish with sesame seeds and green onions, if desired. Serve hot.

Notes

  • The recipe calls for boneless, skinless chicken breasts, but thigh meat works well, too.
  • Feel free to swap the brown sugar with honey, agave, coconut sugar, or your favorite sweetener.
  • Add broccoli florets, carrots, or bell peppers for a heartier meal. Toss in the veggies after the chicken has lightly browned, stir-fry until tender-crisp, and then pour in the sauce.

Nutrition

Calories: 464kcal | Carbohydrates: 17g | Protein: 51g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 145mg | Sodium: 1303mg | Potassium: 933mg | Fiber: 1g | Sugar: 10g | Vitamin A: 68IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy

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