Weeknight dinners can feel like a chore when you’re trying to eat healthy. I’m always looking for recipes that pack in protein without taking forever to make or leaving me with a mountain of dishes. My family wants something that tastes good, and I need something that keeps us full without the guilt of takeout.
That’s why this sesame chicken has become a regular in our rotation. It’s got all the flavor of restaurant takeout but with way more protein and less junk. The sauce comes together in minutes, and everything cooks in one pan. I throw in green beans to get some veggies on the plate without making a separate side dish.
Want something sweet and savory? This hits that spot perfectly. Plus, it’s ready in about 30 minutes, which means I can get dinner on the table and still have time to help with homework. That’s a win in my book.
Why You’ll Love This Sesame Chicken
- High-protein meal – With a full pound of chicken, this dish packs plenty of protein to keep you satisfied and help you meet your fitness goals.
- Quick and easy – Ready in just 30-40 minutes, this recipe is perfect for busy weeknights when you need a healthy dinner on the table fast.
- Better than takeout – You get all the flavors of your favorite restaurant dish but with healthier ingredients and no mystery additives.
- Simple ingredients – Most of these are pantry staples you probably already have, making this an easy go-to recipe without a special shopping trip.
- Complete meal in one – With chicken, green beans, and rice all included, you’ve got your protein, veggies, and carbs covered without making multiple dishes.
What Kind of Chicken Should I Use?
For this sesame chicken recipe, boneless, skinless chicken breasts or thighs both work great, though thighs tend to stay a bit more tender and juicy during cooking. If you’re using chicken breasts, try to grab ones that are similar in size so they cook evenly. You can also use pre-cut chicken tenders or cut your chicken into bite-sized pieces if you want it to cook faster and soak up more of that sesame sauce. Whatever you choose, just make sure your chicken is fully thawed if you’re starting with frozen, and pat it dry with paper towels before cooking to get a better sear.
Options for Substitutions
This recipe is pretty adaptable, so here are some swaps you can make based on what you have:
- Coconut aminos: If you don’t have coconut aminos, regular soy sauce or tamari works great. Just keep in mind that soy sauce is saltier, so you might want to start with 3 tablespoons and taste as you go.
- Chicken: You can use chicken breasts, thighs, or even pre-cooked rotisserie chicken. If using rotisserie chicken, add it near the end just to heat through and coat with sauce.
- Honey: Maple syrup or agave nectar can replace honey in equal amounts. For a sugar-free option, try monk fruit sweetener, but start with half the amount since it’s sweeter.
- Rice vinegar: Apple cider vinegar or white wine vinegar work as substitutes. They’re a bit sharper, so you might want to add a tiny pinch of sugar to balance it out.
- Green beans: Broccoli, snap peas, bell peppers, or bok choy all work well here. Just adjust cooking time based on your veggie choice – broccoli needs about the same time, while bell peppers cook faster.
- White rice: Brown rice, cauliflower rice, or quinoa are solid alternatives. Keep in mind that brown rice takes longer to cook, so prepare it separately according to package directions.
Watch Out for These Mistakes While Cooking
The biggest mistake when making sesame chicken is overcrowding the pan with chicken cubes, which causes them to steam instead of getting a nice sear – cook in batches if needed to maintain high heat and get that golden exterior.
Another common error is adding the sauce too early or letting it boil too aggressively, which can burn the honey and make it bitter, so keep the heat at medium and stir constantly during those 3-5 minutes of thickening.
Don’t skip cutting your chicken into evenly-sized cubes, as uneven pieces will cook at different rates and leave you with some dry bits and some undercooked pieces.
Finally, add the sesame seeds at the very end after coating the chicken with sauce – tossing them in too early can make them soggy instead of giving you that nice nutty crunch.
What to Serve With Sesame Chicken?
This sesame chicken is already packed with protein and comes with green beans, so you’ve got a pretty complete meal right there. If you want to bulk things up a bit more, try adding some steamed broccoli or snap peas on the side – they both go really well with the sweet and savory sauce. You could also serve it over cauliflower rice instead of white rice if you’re looking to keep things lighter, or add some edamame for an extra protein boost. A simple cucumber salad with rice vinegar makes a nice refreshing contrast to the rich sesame flavors too.
Storage Instructions
Store: Keep your sesame chicken in an airtight container in the fridge for up to 4 days. I like to store the chicken and rice together, but keep the green beans separate so they don’t get too soft. This makes for an easy grab-and-go lunch throughout the week.
Freeze: The chicken freezes really well for up to 3 months. I’d recommend freezing it without the rice and green beans, since those don’t hold up as nicely in the freezer. Just portion it out in freezer bags and you’ll have a quick protein option ready whenever you need it.
Reheat: Warm it up in the microwave for about 2 minutes, stirring halfway through, or heat it in a skillet over medium heat until warmed through. If you’re reheating from frozen, let it thaw in the fridge overnight first for the best results.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1100-1250
- Protein: 70-80 g
- Fat: 33-39 g
- Carbohydrates: 120-135 g
Ingredients
For the chicken:
- 1.25 lbs chicken (cut into 1-inch bite-sized cubes for even cooking)
- 0.75 tbsp avocado oil (I prefer Chosen Foods for its high smoke point)
For the sauce:
- 1/4 cup coconut aminos (gives a deep umami flavor with less sodium)
- 1.5 tbsp honey
- 1.25 tbsp sesame oil
- 0.75 tsp ginger (freshly grated for a spicy, aromatic kick)
- 1 tbsp garlic
- 2 tbsp rice vinegar (I use Marukan seasoned rice vinegar)
- 1/4 tsp black pepper
- 1 tsp lime zest
- 1 tbsp lime juice
- 1 tbsp sesame seeds
- 1/8 tsp red pepper flakes
For serving:
- 2 cups green beans (trimmed and snapped into 2-inch pieces)
- 1 cup white rice
Step 1: Prepare Mise en Place and Start Rice
- 1.25 lbs chicken
- 2 cups green beans
- 1 tbsp garlic
- 0.75 tsp ginger
- 1 cup white rice
Cut the chicken into 1-inch bite-sized cubes for even cooking throughout.
Trim the green beans and snap them into 2-inch pieces.
Mince the garlic and grate the fresh ginger.
Start cooking the white rice according to package directions so it finishes around the same time as your protein.
Having everything prepped before you heat the pan ensures you won’t be scrambling mid-cook and the chicken will stay juicy.
Step 2: Build the Sauce Base
- 1/4 cup coconut aminos
- 1.5 tbsp honey
- 1.25 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tsp lime zest
- 1 tbsp lime juice
- 1/4 tsp black pepper
- 1/8 tsp red pepper flakes
In a small bowl, whisk together the coconut aminos, honey, sesame oil, rice vinegar, lime zest, lime juice, black pepper, and red pepper flakes.
This creates a balanced sauce with sweet, salty, acidic, and aromatic components that will coat the chicken beautifully.
Set aside until needed.
Step 3: Sear the Chicken
- 0.75 tbsp avocado oil
- 1.25 lbs chicken
Heat the avocado oil in a large skillet over medium-high heat for about 1 minute until shimmering.
Working in batches if needed to avoid overcrowding, add the cubed chicken and cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through and lightly browned on the edges.
I like to let it sit undisturbed for a minute or two between stirring to develop some color, which adds depth to the final dish.
Step 4: Create the Glaze and Add Green Beans
- 1 tbsp garlic
- 0.75 tsp ginger
- sauce mixture from Step 2
- 2 cups green beans
Push the cooked chicken to the side of the pan and add the minced garlic and grated ginger to the empty space.
Let them bloom for about 30 seconds until fragrant.
Pour the sauce mixture from Step 2 into the pan and stir constantly for 3-5 minutes until the sauce thickens slightly and becomes glossy.
Add the green beans and stir everything together, cooking for another 2-3 minutes until the beans are tender-crisp and the chicken is fully coated in the glossy sesame sauce.
Step 5: Finish and Serve
- 1 tbsp sesame seeds
- cooked chicken and green beans from Step 4
- cooked white rice from Step 1
Remove the pan from heat and sprinkle the sesame seeds over the chicken and green beans, stirring gently to distribute them evenly.
Serve the high-protein sesame chicken and green beans over the cooked white rice from Step 1.
The sesame seeds add a pleasant crunch and nutty flavor that completes the dish beautifully.
Tasty High Protein Sesame Chicken
Ingredients
For the chicken::
- 1.25 lbs chicken (cut into 1-inch bite-sized cubes for even cooking)
- 0.75 tbsp avocado oil (I prefer Chosen Foods for its high smoke point)
For the sauce::
- 1/4 cup coconut aminos (gives a deep umami flavor with less sodium)
- 1.5 tbsp honey
- 1.25 tbsp sesame oil
- 0.75 tsp ginger (freshly grated for a spicy, aromatic kick)
- 1 tbsp garlic
- 2 tbsp rice vinegar (I use Marukan seasoned rice vinegar)
- 1/4 tsp black pepper
- 1 tsp lime zest
- 1 tbsp lime juice
- 1 tbsp sesame seeds
- 1/8 tsp red pepper flakes
For serving::
- 2 cups green beans (trimmed and snapped into 2-inch pieces)
- 1 cup white rice
Instructions
- Cut the chicken into 1-inch bite-sized cubes for even cooking throughout. Trim the green beans and snap them into 2-inch pieces. Mince the garlic and grate the fresh ginger. Start cooking the white rice according to package directions so it finishes around the same time as your protein. Having everything prepped before you heat the pan ensures you won't be scrambling mid-cook and the chicken will stay juicy.
- In a small bowl, whisk together the coconut aminos, honey, sesame oil, rice vinegar, lime zest, lime juice, black pepper, and red pepper flakes. This creates a balanced sauce with sweet, salty, acidic, and aromatic components that will coat the chicken beautifully. Set aside until needed.
- Heat the avocado oil in a large skillet over medium-high heat for about 1 minute until shimmering. Working in batches if needed to avoid overcrowding, add the cubed chicken and cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through and lightly browned on the edges. I like to let it sit undisturbed for a minute or two between stirring to develop some color, which adds depth to the final dish.
- Push the cooked chicken to the side of the pan and add the minced garlic and grated ginger to the empty space. Let them bloom for about 30 seconds until fragrant. Pour the sauce mixture from Step 2 into the pan and stir constantly for 3-5 minutes until the sauce thickens slightly and becomes glossy. Add the green beans and stir everything together, cooking for another 2-3 minutes until the beans are tender-crisp and the chicken is fully coated in the glossy sesame sauce.
- Remove the pan from heat and sprinkle the sesame seeds over the chicken and green beans, stirring gently to distribute them evenly. Serve the high-protein sesame chicken and green beans over the cooked white rice from Step 1. The sesame seeds add a pleasant crunch and nutty flavor that completes the dish beautifully.
