Sticky Sesame Chicken Recipe (Easy 30-Minute Dinner)
Skip the takeout tonight! This Sticky Sesame Chicken is an easy 30-minute dinner made with crispy bite-sized chicken tossed in a sweet and savory sesame glaze.
Not only is it quick and easy to make, but it’s also much more affordable than ordering takeout for the whole family. Serve it over rice with some steamed broccoli or your favorite veggies and you’ve got a delicious dinner on the table in about the same amount of time it would take to have food delivered.
This is exactly my kind of shortcut: easy, affordable, and delicious!
Why You’ll Love This Recipe
There is a lot to love about this Sticky Sesame Chicken, but the fact that I can have it on the table in 30 minutes is at the top of the list.
It’s ready in 30 minutes. With about 15 minutes of prep and 15 minutes of cooking time, this is a great recipe for busy weeknights when you need dinner fast.
It’s easy. There are no complicated cooking techniques or hard-to-find ingredients. Everything cooks right in a skillet on the stovetop.
It’s budget-friendly. Feeding the whole family takeout can get expensive fast. Making your favorites at home is an easy way to enjoy the same kind of meal while keeping your grocery budget in check.
It tastes amazing. Crispy pieces of chicken coated in that sticky sesame glaze are hard to resist. Add some rice and veggies and you’ve got a meal everyone will look forward to.
Ingredients You’ll Need
One of the best things about this recipe is that you don’t need a huge shopping list to make it. You may already have most of the ingredients for the sesame sauce in your pantry.
Chicken Breast – Boneless, skinless chicken breasts work perfectly. Cut them into bite-sized pieces so they cook quickly and evenly.
Cornstarch – This is the secret to giving the outside of the chicken that lightly crispy texture. You’ll also use a little cornstarch to thicken the sauce.
Avocado Oil – For cooking the chicken until it’s golden and crispy.
Coconut Aminos or Soy Sauce – Either works, so use whichever you keep on hand.
Sesame Oil – Toasted sesame oil gives the sauce that unmistakable sesame flavor. A little goes a long way!
Brown Sugar – Adds sweetness and helps create that delicious sticky glaze.
Garlic – Fresh minced garlic adds so much flavor to the sauce.
Rice Vinegar – Adds just enough acidity to balance out the sweetness.
Sesame Seeds & Green Onions – These are optional, but they’re perfect for finishing the dish before serving.
How to Make Sticky Sesame Chicken
You don’t need a deep fryer or any special equipment for this one. Just grab a large skillet and dinner will be ready before you know it.
1. Coat the Chicken
Pat the chicken dry and cut it into bite-sized pieces. Season with black pepper and toss the chicken with cornstarch until all of the pieces are evenly coated.
Taking a minute to pat the chicken dry helps the cornstarch stick and gives you a better texture when it cooks.
2. Cook Until Golden & Crispy
Heat the avocado oil in a large skillet over medium-high heat.
Add the chicken in a single layer and cook for about 6 to 8 minutes, turning occasionally, until it’s golden brown and cooked through.
Don’t crowd the skillet! If your pan isn’t large enough, cook the chicken in two batches. Giving the pieces a little room helps them brown instead of steam.
Transfer the cooked chicken to a plate while you make the sauce.
3. Make the Sticky Sesame Sauce
Whisk together the sauce ingredients and pour them into the same skillet.
As the sauce comes to a simmer, scrape up those browned bits left behind from the chicken. There is a ton of flavor hiding in there!
Add the cornstarch slurry and cook for another minute or two, just until the sauce thickens and becomes glossy.
4. Toss It All Together
Return the chicken to the skillet and toss until every piece is coated in that sticky sesame glaze.
Let everything simmer together for another minute or two until the chicken is hot and the sauce is clinging to every bite.
That’s it. Dinner is done!
Tips for the Best Sesame Chicken
Start with dry chicken. Patting the chicken dry before adding the cornstarch helps give you a better coating.
Don’t overcrowd the skillet. Give the chicken room to brown. Cooking it in two batches is worth the extra few minutes if you have a smaller skillet.
Wait for the sauce to thicken. Let the sauce get glossy and slightly thick before returning the chicken to the pan.
Serve it right away. The chicken is at its best when it’s freshly tossed in the warm sesame glaze.
Want some heat? Add a pinch of crushed red pepper flakes to the sauce or sprinkle them over your serving.
What to Serve With Sticky Sesame Chicken
Keep it simple! One of the reasons this is such a great 30-minute meal is that you don’t need to make a bunch of complicated side dishes to go with it.
We love it served over white rice or fried rice with a vegetable on the side. Steamed broccoli is an easy choice and is perfect for soaking up any extra sticky sesame sauce.
You could also serve it with:
- Brown rice
- Cauliflower rice
- Green beans
- Stir-fried vegetables
- Asian cucumber salad
For an especially easy dinner, use frozen microwaveable rice and steam-in-the-bag vegetables. There is absolutely no shame in taking a shortcut on a busy night; that’s what we’re here for!
Variations & Substitutions
Recipes are always more useful when you can make them work with what you already have.
No cornstarch? Arrowroot or potato starch can be used instead.
No rice vinegar? White vinegar or apple cider vinegar will work in a pinch.
Prefer chicken thighs? Boneless, skinless chicken thighs can be cut into bite-sized pieces and cooked the same way. Just make sure they’re cooked through before adding them back to the sauce.
Make it spicy. Add crushed red pepper flakes or your favorite chili sauce to give the sesame glaze a little kick.
Make it vegetarian. Try the sauce with crispy tofu or cauliflower instead of chicken.
How to Store & Reheat
Store leftover Sticky Sesame Chicken in an airtight container in the refrigerator for up to 4 days.
For the best results, reheat it gently in a skillet on the stovetop. Add a small splash of water if the sauce has become too thick in the refrigerator. You can also reheat individual portions in the microwave.
If you’re making this for meal prep, you can store the cooked chicken and sauce separately and combine them when you’re ready to eat.
Frequently Asked Questions
Can I make Sticky Sesame Chicken ahead of time?
You can, although the chicken has the best texture when it’s freshly cooked and tossed with the sauce. If you want to prep ahead, cut the chicken and mix the sauce ingredients in advance so most of the work is already done when it’s time to cook.
Can I use soy sauce instead of coconut aminos?
Absolutely. Either coconut aminos or soy sauce can be used in this recipe. Use whichever one you already have in your pantry.
How do I make sesame chicken spicy?
Add crushed red pepper flakes to the sauce while it cooks or sprinkle them over the finished chicken. Start with a little and add more until it’s as spicy as you like it.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work well in this recipe too. Cut them into similar-sized pieces so they cook evenly, and make sure the chicken is cooked through before tossing it with the sauce.
More Easy Dinner Ideas
If a 30-minute dinner that saves you from ordering takeout sounds good, I’ve got plenty more easy dinner ideas for busy nights.
Sticky Sesame Chicken Recipe
This easy Sticky Sesame Chicken is ready in just 30 minutes! Crispy bite-sized chicken is tossed in a sweet and savory sticky sesame glaze for an easy, budget-friendly dinner that’s even better than takeout. Serve it over rice with your favorite vegetables for a quick weeknight meal the whole family can enjoy.
Sticky Sesame Chicken
Equipment
- 1 skillet Large
Ingredients
For the chicken
- 2 lbs Boneless Skinless Chicken Breasts cut into bite sized pieces
- 1/2 tsp Black Pepper
- 1/2 cup cornstarch
- 1/4 cup avocado oil
For the Sesame Sauce
- 1/4 cup coconut aminos or soy sauce
- 1 tbsp toasted sesame oil
- 4 tbsp brown sugar
- 1 tsp garlic fresh minced
- 2 tbsp ketchup
- 2 tbsp rice vinegar
- 2 tsps cornstarch plus 2 tbsp water (for slurry)
Optional Garnish
- toasted sesame seeds
- green onions sliced
- crushed red pepper flakes
Instructions
- Pat the chicken dry. Season with black pepper and toss with cornstarch until evenly coated. Set aside.
- Heat avocado oil in a large skillet over medium-high heat. Add chicken in a single layer. Work in batches if necessary to avoid overcrowding. Cook for 6 to 8 minutes, turning occasionally, until golden and cooked through. Transfer to a plate.
- In a small bowl, whisk together coconut aminos, sesame oil, brown sugar, garlic, ketchup, and rice vinegar. In a separate bowl, mix the cornstarch and water to create a slurry.
- Pour the sauce into the skillet and use a wooden spoon to scrape up any brown bits stuck to the pan. Bring to a simmer, then stir in the slurry. Cook for 1 to 2 minutes until the sauce thickens slightly and becomes glossy.
- Return the cooked chicken to the skillet and toss to coat in the sauce. Let simmer for another 1 to 2 minutes until heated through.
- Serve with rice and/or vegetables. Garnish with sesame seeds and green onions if desired. For a little heat, add crushed red pepper flakes to taste.
Video
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stove with a splash of water to loosen the sauce.
- For meal prep, store chicken and sauce separately and combine when ready to eat.
