Lightened up crispy sesame chicken is sweet and savory like the original, but with less sodium, simple ingredients, and cooked on a stovetop instead of being fried. Who needs takeout when this recipe is healthier and comes together in just 30 minutes? You know you’d be waiting at least that long for the delivery to come anyway!
Lightened Up Crispy Sesame Chicken
4
servings10
minutes20
minutes30
minutesIngredients
- Chicken
1.5 lbs 1.5 skinless, boneless chicken breast, cut into 1 inch cubes
3 tbsp 3 arrowroot powder (or cornstarch)
2 tbsp 2 coconut aminos
cooking oil, for the pan (I like avocado for the high smoke point)
- Sauce
1/3 cup 1/3 water
1/4 cup 1/4 coconut aminos
3 tbsp 3 honey
1.5 tbsp 1.5 rice vinegar
1 tsp 1 sesame oil
4 cloves 4 garlic, minced
1 tsp 1 fresh ginger, minced
1/4 tsp 1/4 red pepper flakes
1.5 tbsp 1.5 water
1.5 tbsp 1.5 arrowroot powder
Directions
- In a large bowl, combine diced chicken with 3 tbsp arrowroot and 2 tbsp coconut aminos. Toss with a spoon until each piece of chicken is evenly coated.
- In a small bowl, make the sauce. Whisk together 1/3 cup water, coconut aminos, rice vinegar, sesame oil, garlic, ginger and red pepper.
- In another small bowl, whisk 1.5 tbsp water and 1.5 tbsp arrowroot powder until combined (it’ll look milky) to make slurry.
- Add slurry to sauce bowl and whisk until combined.
- In a medium skillet, heat 1 tbsp oil (I used avocado) over medium heat
- Working in batches, add chicken to the pan, making sure none of the pieces are touching each other. Cook 3-4 min on the first side, flip, and cook an additional 1-3 min
- Move the finished chicken to a plate or bowl. Repeat with remaining chicken.
- Pour sauce mixture into the warm pan and whisk over medium-low heat 3-5 minutes, or until the sauce is bubbling, thickened, and more translucent. You should start to be able to see the path of your whisk in the sauce
- Top chicken with sauce (start with half the sauce then add amount of your liking) and garnish with sesame seeds and additional red pepper flakes.
