Introduction

Sesame Chicken is a dish that beautifully balances sweet, savory, and nutty flavors — a hallmark of great Chinese-American cuisine. Golden, crispy chicken bites are coated in a glossy sesame glaze made from soy sauce, garlic, ginger, and honey, then topped with toasted sesame seeds for the perfect crunch. Served with fluffy steamed rice and vibrant vegetables, this dish is wholesome, colorful, and irresistibly delicious.

This recipe transforms simple ingredients into a takeout-quality meal right at home — with no MSG, no deep fryer, and full control over sweetness and spice. It’s comfort food at its finest, combining the warmth of home cooking with the flavors of your favorite Asian restaurant.

Why I Love This Recipe

I absolutely love this recipe because it captures the best of both worlds — the crunchy texture of fried chicken and the sticky-sweet, umami-rich sesame sauce that makes every bite crave-worthy. The sauce clings beautifully to the chicken, and when paired with soft jasmine rice and steamed vegetables, it becomes a complete, satisfying meal.

Another reason I love this dish is its versatility — you can make it lighter by baking or air-frying the chicken, add spice for a kick, or even make it vegetarian. It’s comfort food you can tailor to your mood or dietary preference!

Why It’s a Must-Try Dish

This is a must-try dish for anyone who loves the flavors of Asian cuisine but wants a homemade, healthier, and fresher version than takeout. The glossy sesame glaze has just the right amount of sweetness, saltiness, and a hint of tang — it’s absolutely addictive!

Plus, it’s a family favorite — kids love the crispy chicken and sweet sauce, while adults appreciate the balance of flavors and nutrition from the rice and veggies. It’s a complete one-bowl meal that feels indulgent but nourishing at the same time.

Recipe Overview

• Preparation Time: 25 minutes
• Cooking Time: 25 minutes
• Total Time: 50 minutes
• Servings: 4
• Calories: ~520 kcal per serving
• Course: Main Course
• Cuisine: Asian / Chinese-American

Ingredients

For the Chicken:

• 1 lb (450 g) boneless, skinless chicken breasts or thighs — cut into 1-inch cubes
• ½ cup cornstarch
• 2 large eggs, lightly beaten
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp soy sauce
• 2 tbsp vegetable oil (for frying or pan-searing)

For the Sesame Sauce:

• 2 tbsp soy sauce
• 2 tbsp rice vinegar (or apple cider vinegar)
• 3 tbsp honey (or brown sugar)
• 2 tbsp ketchup
• 1 tsp sesame oil
• 1 tbsp cornstarch + 2 tbsp water (slurry)
• 1 tsp fresh grated ginger
• 2 garlic cloves, minced
• ½ cup water or chicken broth
• 1 tbsp toasted sesame seeds (plus extra for garnish)

For the Vegetables:

• 1 cup broccoli florets
• 1 cup sliced bell peppers (red and yellow)
• ½ cup snap peas
• ½ cup shredded carrots

For Serving:

• 3 cups cooked jasmine or basmati rice
• 1 tbsp sesame seeds (for garnish)
• 2 green onions, finely sliced

Cooking Directions

Step-by-Step Preparation Method

Step 1: Prepare the Chicken

1. In a medium bowl, mix the chicken cubes with soy sauce, salt, and pepper. Let it marinate for 10 minutes.
2. Coat each chicken piece lightly with cornstarch, then dip into beaten eggs, and coat again with cornstarch for extra crispiness.

Step 2: Fry or Sear the Chicken

1. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat.
2. Add the coated chicken in batches and cook for 4–5 minutes per side, until golden brown and cooked through.
3. Transfer to a paper towel-lined plate to drain excess oil.

(For a lighter option: Bake the chicken at 400°F/200°C for 20 minutes or air fry at 375°F/190°C for 12 minutes.)

Step 3: Make the Sesame Sauce

1. In a small bowl, whisk together soy sauce, rice vinegar, honey, ketchup, sesame oil, and water/chicken broth.
2. In the same skillet, add a little oil if needed and sauté garlic and ginger until fragrant (about 30 seconds).
3. Pour in the sauce mixture and bring to a simmer.
4. Stir in the cornstarch slurry and cook for 2–3 minutes until the sauce thickens and becomes glossy.

Step 4: Combine Chicken and Sauce

1. Add the fried chicken pieces to the pan.
2. Toss to coat evenly with the sauce.
3. Sprinkle with sesame seeds and mix gently.

Step 5: Steam the Vegetables

1. In a steamer or over a pot of boiling water, steam broccoli, bell peppers, carrots, and snap peas for 3–5 minutes until tender-crisp.
2. Season lightly with salt.

Step 6: Cook the Rice

1. Cook jasmine or basmati rice according to package instructions.
2. Fluff with a fork before serving.

Step 7: Assemble the Dish

1. Place a portion of steamed rice on each plate or bowl.
2. Add a serving of sesame chicken on top.
3. Arrange steamed vegetables on the side.
4. Garnish with sliced green onions and extra sesame seeds.

How to Serve

Serve Sesame Chicken with Steamed Rice and Vegetables hot, fresh out of the pan.
It pairs beautifully with:

• Hot jasmine or basmati rice
• Steamed or stir-fried veggies
• A drizzle of extra sesame sauce or sriracha for a spicy twist

Perfect for weeknight dinners, meal prep, or serving guests — it’s visually stunning and incredibly satisfying.

Recipe Tips

• Use chicken thighs for juicier results.
• Double the sauce if you like your rice saucy!
• Don’t overcrowd the pan while frying — it keeps the chicken crisp.
• Toast the sesame seeds for a richer flavor.
• Add a touch of chili paste if you enjoy spicy food.

Recipe Variations

• Spicy Sesame Chicken: Add 1 tsp chili flakes or 1 tbsp sriracha to the sauce.
• Vegetarian Version: Replace chicken with crispy tofu or cauliflower florets.
• Low-Carb Version: Serve with cauliflower rice or zucchini noodles.
• Teriyaki-Style: Replace honey with teriyaki sauce and skip the vinegar.
• Nutty Twist: Add crushed peanuts or cashews for extra crunch.

Freezing and Storage

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze cooked sesame chicken (without rice) for up to 2 months.
• Reheating: Reheat on the stovetop with a splash of water to revive the sauce.
• Rice and Vegetables: Store separately for best texture.

Special Equipment Needed

• Wok or large skillet
• Steamer basket (for vegetables)
• Mixing bowls
• Whisk
• Rice cooker (optional, but handy)

Frequently Asked Questions (FAQ)

Q1: Can I use pre-cooked chicken?
Yes, but fresh chicken gives better texture. If using pre-cooked, just toss in sauce and heat through.

Q2: Can I make the sauce ahead of time?
Absolutely — make and refrigerate the sauce for up to 3 days. Reheat before use.

Q3: What can I use instead of sesame oil?
A few drops of toasted peanut oil or olive oil can substitute, though flavor will vary slightly.

Q4: Is this recipe gluten-free?
Use tamari or gluten-free soy sauce and cornstarch to make it gluten-free.

Q5: How can I make it less sweet?
Reduce the honey to 1½ tablespoons and add an extra splash of soy sauce.

Conclusion

Sesame Chicken with Steamed Rice and Vegetables is a dish that celebrates balance — sweet yet savory, crispy yet tender, comforting yet fresh. It’s the perfect harmony of flavors and textures that make Asian-inspired meals so irresistible.

Whether you’re cooking for your family or impressing guests, this recipe delivers restaurant-level flavor with a homemade touch. The glossy sauce, golden chicken, and perfectly steamed veggies make every bite a joy.

So skip the takeout — this dish brings that classic sesame chicken magic straight to your table, healthier, fresher, and even more delicious.