Healthy Sesame Chicken: A Lighter Takeout Favorite

Healthy Sesame Chicken offers a brighter take on a classic takeout favorite. It cooks quickly, so weeknights stay stress-free. This version delivers crisp chicken without deep frying and glossy sesame sauce that coats every piece in savory-sweet goodness. It’s naturally gluten-free and easily paleo-friendly with simple substitutions. You’ll taste restaurant vibes at home with far fewer calories and less sodium. Perfect for busy parents and beginner cooks, it proves you can savor restaurant-level flavors without sacrificing time or dietary needs.

Why You’ll Love This Healthy Sesame Chicken

These highlights make it a dream weeknight dish.

• Quick & Easy: Ready in under 30 minutes, ideal for busy evenings.
• Healthier Choice: High protein with lower fat, sugar, and sodium.
• Crispy Texture: Achieved with pan-searing, no deep-frying required.
• Flavorful Sauce: A balanced kiss of savory, sweet, and tangy notes.
• Diet-Friendly: Naturally gluten-free and easily paleo adaptable with subs.

Ingredients + Notes/Substitutions

FOR THE CHICKEN:

• 1 pound boneless skinless chicken breast (or thighs), diced into 1″ cubes
• 2 Tablespoons cornstarch or arrowroot
• 1 1/2 Tablespoons gluten free tamari or soy sauce or coconut aminos
• 1-2 Tablespoons Avocado oil

FOR THE SESAME SAUCE:

• 1/2 cup water
• 3 Tablespoons gluten-free tamari or soy sauce or coconut aminos*
• 2 Tablespoons pure maple syrup or honey
• 1 Tablespoon rice vinegar
• 1/2 teaspoon toasted sesame oil or more, to taste
• 1 clove garlic finely minced
• 1/2 teaspoon minced fresh ginger
• pinch red pepper flakes optional
• 1 Tablespoon cornstarch or arrowroot
• 1 Tablespoon water
• 1 teaspoon sesame seeds

Notes & Substitutions

• Starch: Arrowroot for paleo.
• Soy Sauce: Tamari or coconut aminos for GF/paleo.
• Oil: Neutral oils like avocado or canola work well.
• Sweetener: Maples syrup or honey keep it clean.
• Aromatics: Frozen garlic/ginger are convenient options.
• Heat: Adjust red pepper flakes to taste.

Instructions

1. Prep Chicken: Dice chicken and coat with 2 Tbsp cornstarch and 1 1/2 Tbsp tamari. Toss to coat well.
2. Cook Chicken (First Batch): Heat 1 Tbsp avocado oil in a large skillet. In batches, add chicken pieces in a single layer and cook 3–4 minutes on the first side and 1–3 minutes on the second side, until fully opaque. Remove cooked chicken to a plate and repeat with remaining pieces, adding more oil as needed.
3. Make Sauce (While Chicken Cooks): In a bowl, combine 1/2 cup water, 2 Tbsp tamari, 2 Tbsp maple syrup or honey, 1 Tbsp rice vinegar, 1/2 tsp toasted sesame oil, 1 clove garlic (minced), 1/2 tsp fresh ginger (minced), and a pinch of red pepper flakes (if using). Whisk to combine.
4. Make Slurry: In a small bowl, whisk 1 Tbsp cornstarch with 1 Tbsp water to make a slurry.
5. Thicken Sauce: After the chicken is cooked, reduce heat to medium-low. Stir in the slurry and whisk until the sauce thickens and becomes translucent, about 3–5 minutes.
6. Combine & Heat Through: Return the chicken to the pan and toss to coat with the sauce. Heat through, then sprinkle with sesame seeds and serve warm.
7. Storage Tip: Leftovers refrigerate in an airtight container for 3–4 days. The sauce will gel when chilled; reheat gently and add a splash of water if needed.

Pro Tips & Troubleshooting

• Sodium Management: Use low-sodium tamari to cut salt without losing flavor.
• Paleo Adjustments: Substitute arrowroot with extra coconut aminos and adjust thickness with a touch of apple cider vinegar.
• Aromatic Shortcut: Frozen minced garlic and ginger speed prep.
• Boost Sesame Flavor: Drizzle in a little extra toasted sesame oil at the end.
• Sauce Consistency: Look for bubbling and whisk-marked, translucent sauce.
• Fix Thick Sauce: Thin with a splash of water and re-warm gently.

Serving, Storage & Variations

Serving Suggestions:

• Serve over jasmine, basmati, or brown rice.
• Try cauliflower rice or cauliflower fried rice for a lower-carb option.
• Pair with steamed greens (broccoli, snow peas) or a cucumber salad.
• Add a citrus twist with pineapple or orange wedges.
• Finish with a light egg drop soup for a complete meal.

Storage:

• Leftovers keep in an airtight container for 3–4 days in the fridge. According to the USDA, cooked chicken should be consumed within 3-4 days when properly refrigerated.

Reheating:

• Reheat gently on the stove or in a low oven; loosen sauce with a splash of water if needed.

Variations:

• Add more veggies (bell peppers, snap peas) or switch in shrimp or tofu for different proteins.
• For extra kick, increase red pepper flakes or add a dash of chili oil.

Nutrition

Research from Johns Hopkins Bloomberg School of Public Health indicates that people who cook at home consume fewer calories and less fat and sugar compared to those who eat out frequently.

This profile is generally higher in protein and lower in fat and sugar than many takeout options. For exact values, check the nutrition label on your ingredients.

FAQ

Conclusion

This Healthy Sesame Chicken proves you can enjoy a takeout-worthy dish without sacrificing speed or dietary goals. The paprika of flavors comes together in one pan, delivering juicy chicken, a glossy sesame glaze, and a crisp texture in under half an hour. It’s a simple, beginner-friendly recipe that fits busy days and health-minded plans. Give it a try, and tell us how it turned out in a review.

Healthy Sesame Chicken: A Lighter Takeout Favorite

Enjoy a healthier version of your favorite takeout dish with this easy Healthy Sesame Chicken recipe. Diced chicken is coated, quickly cooked, and then tossed in a sweet and savory homemade sesame sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 275 kcal

Equipment

• Medium bowl
• Large Skillet
• fork
• Clean plate
• Small Bowl
• whisk

Ingredients

  

FOR THE CHICKEN:

• 1 pound boneless skinless chicken breast or thighs, diced into 1″ cubes
• 2 Tablespoons cornstarch or arrowroot
• 1 1/2 Tablespoons gluten free tamari or soy sauce or coconut aminos
• 1-2 Tablespoons Avocado oil

FOR THE SESAME SAUCE:

• 1/2 cup water
• 3 Tablespoons gluten-free tamari or soy sauce or coconut aminos*
• 2 Tablespoons pure maple syrup or honey
• 1 Tablespoon rice vinegar
• 1/2 teaspoon toasted sesame oil or more to taste
• 1 clove garlic finely minced
• 1/2 teaspoon minced fresh ginger
• pinch red pepper flakes optional
• 1 Tablespoon cornstarch or arrowroot
• 1 Tablespoon water
• 1 teaspoon sesame seeds

Instructions

 

Main Instructions

• Combine diced chicken with 2 Tbsp cornstarch and 1 1/2 Tbsp tamari in a medium bowl, then toss to coat thoroughly.
• Heat 1 Tbsp avocado oil in a large skillet over medium-high heat. Cook chicken in batches for 3-4 minutes on the first side and 1-3 minutes on the second side until opaque, then remove to a plate and repeat as needed.
• While chicken cooks, combine water, tamari, syrup, vinegar, sesame oil, garlic, ginger, and red pepper flakes in a bowl or measuring cup and whisk well.
• In a small bowl, whisk together 1 Tbsp cornstarch and 1 Tbsp water to create a cornstarch slurry.
• Reduce heat to medium-low, add the cornstarch slurry to the sesame sauce, and whisk. Pour the sauce into the pan, whisking for 3-5 minutes until it’s bubbling, thickened, and translucent.
• Return the cooked chicken to the pan, coat with sauce to heat through, then sprinkle with sesame seeds and serve warm.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. The sauce will thicken when chilled but can be thinned out by warming it with a drizzle of water.