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Sesame Chicken with Steamed Rice and Vegetables

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dinner
Cuisine Chinese
Servings 4 servings
Calories 300 kcal

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

Instructions
 

  • Step 1: Prepare the Chicken : In a medium bowl, mix the chicken cubes with soy sauce, salt, and pepper. Let it marinate for 10 minutes. 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 : Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the coated chicken in batches and cook for 4–5 minutes per side, until golden brown and cooked through. 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 : In a small bowl, whisk together soy sauce, rice vinegar, honey, ketchup, sesame oil, and water/chicken broth. In the same skillet, add a little oil if needed and sauté garlic and ginger until fragrant (about 30 seconds). Pour in the sauce mixture and bring to a simmer. Stir in the cornstarch slurry and cook for 2–3 minutes until the sauce thickens and becomes glossy.
  • Step 4: Combine Chicken and Sauce : Add the fried chicken pieces to the pan. Toss to coat evenly with the sauce. Sprinkle with sesame seeds and mix gently.
  • Step 5: Steam the Vegetables : 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. Season lightly with salt.
  • Step 6: Cook the Rice : Cook jasmine or basmati rice according to package instructions. Fluff with a fork before serving.
  • Step 7: Assemble the Dish : Place a portion of steamed rice on each plate or bowl. Add a serving of sesame chicken on top. Arrange steamed vegetables on the side. Garnish with sliced green onions and extra sesame seeds.