healthy sesame chicken

Skip the take-out and make this Paleo Sesame Chicken instead. It&#x27;s just as good and happens to be gluten-free, grain-free and refined sugar-free.

Paleo Sesame Chicken (Gluten-Free & Grain-Free)

(plus 1 tablespoon, avocado oil)

(skinless chicken thighs

Kosher salt

arrowroot starch

medium yellow onion – diced

red bell pepper – diced

green bell pepper

garlic – finely chopped

ginger

coconut aminos

rice wine vinegar

honey

sesame oil

freshly-cracked black pepper

sesame seeds –

Preheat ¼ cup avocado oil in a cast-iron or non-stick skillet over medium-high heat until oil registers 375F on an instant read thermometer.

Lightly season both sides of the chicken pieces with salt and add to a large bowl along with the arrowroot starch. Toss until completely coated. Working in batches so as not to overcrowd the pan, shake off excess starch and carefully add the chicken pieces to the hot oil. Fry until golden brown, around 3 minutes, then flip and fry until the second side is golden brown and the chicken is cooked through, another 3 minutes. Transfer chicken to a plate and set aside while you fry the remaining pieces.

Preheat a separate pan over medium-high heat. Add the avocado oil and heat until shimmering. Add the onion, red pepper, green pepper, garlic and ginger and cook, stirring, until onions are slightly translucent. Add the coconut aminos, rice wine vinegar and honey. Cook, stirring occasionally, until the liquid has reduced in volume by half. Add the sesame oil, black pepper and cooked chicken pieces. Carefully toss everything to coat.

Transfer the chicken to a serving platter, season with sesame seeds and serve immediately.

Crispy Chicken coated in a tangy sweet sesame sauce = Healthy Sesame Chicken. It'll be an instant family favorite! (Gluten Free + Paleo Friendly) 

Healthy Sesame Chicken (Gluten Free + Paleo Friendly)

chicken breast (or thighs), diced into 1″ cubes

cornstarch (or arrowroot)

Tbsp. gluten free tamari (or soy sauce

Avocado oil

water

Tbsp. pure maple syrup

Tbsp. rice vinegar

sesame oil (or more, to taste)

garlic, finely minced

red pepper flakes (optional)

cornstarch

sesame seeds

In a medium bowl or container, combine diced chicken with 2 Tbsp. cornstarch and 1 1/2 Tbsp. tamari. Toss with a fork to coat well.

In a medium skillet, heat 1 Tbsp. avocado oil over medium-high heat.

Working in batches, add chicken pieces to the pan (they shouldn&#8217;t be touching) and cook 3-4 minutes on the first side and 1-3 minutes on the second side to cook through. (They should be fully opaque and have no pink inside).

Remove cooked chicken to a clean plate and repeat with remaining chicken until add chicken is cooked, adding more oil to the pan as needed.

START WITH THE CHICKEN:

In a bowl or liquid measuring cup, combine water, tamari, syrup or honey, vinegar, toasted sesame oil, garlic, ginger, and red pepper flakes (if using). Whisk to combine.

In a small bowl, whisk together 1 Tbsp cornstarch with 1 Tbsp water to make a cornstarch slurry.

When the chicken is fully cooked, reduce the heat in the pan to medium-low.

Add cornstarch slurry to the sesame sauce mixture and whisk to combine (it&#8217;ll now look a bit milky).

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).

Return cooked chicken to pan and coat with the sauce. Sprinkle with sesame seeds and serve warm!

WHILE THE CHICKEN IS COOKING, WHISK UP THE SAUCE. 

Was great! A big hit. I didn’t have sesame seeds so I made it orange chicken by squeezing two orange slices on top of the final mix. Was delicious.

Really tasty, we didn't have cornstarch, but flour works just as well. I made this dish for my parents and they really liked it. Brings back memories of when my family lived in Asia. Thanks for the delicious recipe : )

I have made this recipe twice for my family and they love it! Now, that’s coming from a 13 and 17 year old.  Easy and delicious! Must try

Loved it - paired it with brown rice and broccoli. Just the right amount of sweet &amp; sticky :)

I actually need to know why there are two 1/2 tsp of ginger and one of them is optional.  I'm about to make this tonight and I am confused.

This was delicious! I reduced the amount of water because I thought it would be too much, but it ended up being too thick once it cooked down, so the water amount from the recipe is right. I also used arrowroot powder instead of corn starch and worked out great!

I made it for my husband and I tonight and it was delicious! He said he'd like for it to be added "into the rotation" haha. I love how the chicken was nice and crispy and adding the red pepper flakes added the right amount of heat that we like.

Is there any reason Avocado Oil is your preference? I'm going to grab some for next time and other recipes but I'm just curious.

https://content.jwplatform.com/videos/kbxMzBIC.mp4

Healthy Sesame Chicken – This take-out favorite gets a good-for-you makeover. You’ll love the crispy, tender chicken mouthwatering sauce! (Gluten Free & Paleo Friendly!)

Healthy Sesame Chicken (Gluten Free & Paleo Friendly)

If you like the taste of sesame seeds as much as I do, you&#x27;ll love these Sesame Encrusted Chicken Tenders coated with sesame seeds, panko and a hint of soy sauce. Bake them or make them in the air fryer!

Sesame Encrusted Baked Chicken Tenders

chicken tenderloins (18 oz total)

tsp kosher salt and black pepper

tsp sesame oil

soy sauce

tsp kosher salt

panko

olive oil spray

Preheat oven to 425°F. Spray a baking sheet with non-stick oil spray.

Combine the sesame oil and soy sauce in a bowl, and the sesame seeds, salt and panko in another.

Place chicken in the bowl with the oil and soy sauce, then into the sesame seed mixture to coat well.

Place on the baking sheet; lightly spray the top of the chicken with oil spray and bake 8 to 10 minutes, until slightly browned on the bottom.

Turn over and cook another 4 - 5 minutes or until cooked through and the edges are crisp. Serve over rice with more soy sauce, if desired.

Preheat the air fryer 400F. Cook 10 to 12 minutes, flipping halfway until cooked through, crispy and golden.

Air Fryer Cook Time

Sesame Encrusted Chicken Tenders coated with sesame seeds, panko and a hint of soy sauce. Bake them or make them in the air fryer!

PRINT RECIPE: https://www.skinnytaste.com/sesame-encrusted-baked-chicken-tenders/

Sesame Encrusted Chicken Tenders

These Japanese inspired breaded chicken cutlets are like an Asian version of Italian Chicken Milanese. The Japanese Togarashi spice blend is combined with panko for a spicy, crisp coating.

Crispy Togarashi Chicken with Sesame Cucumber Relish

rice vinegar

sugar

garlic (grated

salt

cucumber

red onion

chicken

all-purpose flour

egg (lightly beaten)

whole wheat panko breadcrumbs

Shichimi Togarashi (Japanese 7 Spice Blend)

black pepper (to taste)

Preheat oven to 400F degrees.

In a small bowl, whisk together vinegar, sugar, sesame oil, ginger, garlic, and salt.  Add cucumber, onion and sesame seeds and stir.  Set aside to allow flavors to combine.

Season chicken cutlets with ¼ teaspoon salt and pepper. Place flour on a shallow plate and egg in a medium bowl.  Place panko, Togarashi, ¼ teaspoon salt, pepper and sesame seeds on another shallow plate.  Dredge each cutlet lightly in flour, then egg (shaking off excess), then panko mixture.  Place on a sheet pan covered in parchment.  Spray cutlets lightly with olive oil and bake for 20 minutes, rotating pan halfway through.

Top each cutlet with about 1/2 cup relish, 1 teaspoon soy sauce and sriracha (if desired). Serve.

This Vegan Sesame Chicken is saucy, sticky, and perfectly sweet. A delicious gluten-free + plant-based take on the classic Honey Sesame Chicken. 

Vegan Sesame "Chicken"

(115 g) dried soy curls (see note for substitutions)

green onions, sliced; white and green parts separated

garlic, minced

(120 ml) vegan chicken-flavored broth (or sub vegetable)

(60 ml) low-sodium tamari

arrowroot powder or cornstarch

vegetables

Prep the Soy Curls

Bring 3 cups (700 ml) of water to a boil in a pot. Add the soy curls to a large glass bowl, then carefully pour the water over the soy curls. Let soak for 7 to 10 minutes, then drain. Press the soy curls thoroughly to remove excess water. In the meantime, measure and prepare all remaining ingredients

Sauté

add 1 tablespoon of sesame oil to a pan over medium-high heat; once warm, add white portions of the green onions and the garlic. Cook for 60 seconds, then add the rehydrated soy curls. Cook for 5 to 7 minutes, stirring occasionally to brown the soy curls.

Prep the Sauce

while the soy curls sauté, mix the broth, tamari, maple syrup, and vinegar together in a small bowl. Whisk the arrowroot powder or cornstarch into the sauce; keep mixing until it is completely dissolved.

Combine

Pour the sauce into the pan with the soy curls, mixing everything together well to avoid any clumping of the sauce. Sauté for 3 to 5 minutes, until the sauce has thickened to your liking.

Serve

Divide the soy curls into serving bowls over rice and vegetables (or as desired). Serve warm; leftovers will last in the fridge for up to 5 days and are best reheated on the stovetop.

Reminds of a soy curl dish at Kung Pow in Portland! Excited to make it at home now.

This was absolutely delicious. I only used 1T maple syrup because I don’t like sweetness. 
Very easy to make. I’ll be making this again and again.

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Top Tags

Paleo Sesame Chicken (Gluten-Free &...

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The most viewed healthy sesame chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine