Sesame Ginger Chicken – Bright, Savory, and Weeknight-Friendly
Sesame Ginger Chicken is one of those meals that feels special but doesn’t take all night. It’s packed with fresh ginger, garlic, and a touch of sweetness, all balanced by a savory soy base and toasted sesame. The sauce clings to juicy bites of chicken, and the aroma alone will pull everyone to the table.
You can serve it over rice, toss it with noodles, or pile it onto crisp lettuce for a lighter take. It’s simple, fast, and the flavor payoff is big.
Ingredients
Method
- Prep the chicken: Pat the chicken dry and cut into 1-inch pieces. Dry surfaces sear better.
- Make the sauce: In a bowl, whisk 1/3 cup soy sauce, 3 tablespoons honey, 1 tablespoon rice vinegar, 1/2 cup chicken broth, 1–2 teaspoons toasted sesame oil, 1 tablespoon cornstarch, and a pinch of red pepper flakes if you like heat.
- Ginger and garlic ready: Grate the ginger and mince the garlic. Keep them separate from the sauce; they’ll hit the pan first.
- Toast the sesame seeds: In a dry skillet over medium heat, toast 1–2 tablespoons sesame seeds until fragrant, 2–3 minutes. Transfer to a small bowl.
- Sear the chicken: Heat 1–2 tablespoons neutral oil in a large skillet over medium-high. Add chicken in a single layer. Cook 4–6 minutes, stirring once or twice, until browned and just cooked through. Work in batches if needed. Transfer to a plate.
- Sauté aromatics: Reduce heat to medium. Add a touch more oil if the pan is dry. Add garlic and ginger; cook 30–45 seconds until fragrant. Don’t let them brown.
- Build the sauce: Whisk the sauce again (cornstarch settles), then pour into the skillet. Stir as it simmers and thickens, about 1–2 minutes.
- Coat the chicken: Return chicken and any juices to the pan. Toss to coat. Simmer 1–2 minutes until glossy and the chicken is juicy and fully cooked.
- Add vegetables (optional): If using quick-cook veggies like snap peas or thin bell peppers, stir them in during the last 2–3 minutes. For firmer veggies like broccoli, steam or stir-fry separately, then toss in at the end.
- Finish and serve: Stir in most of the toasted sesame seeds, saving a pinch for garnish. Taste and adjust with a splash more vinegar for brightness or honey for sweetness. Garnish with sliced green onions and remaining sesame seeds. Serve over rice or noodles.
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This dish delivers deep flavor with short prep time. Fresh ginger and garlic give the sauce a clean, bright edge, while sesame oil and toasted seeds add warmth and nuttiness.
A splash of rice vinegar keeps everything lively, and a little honey rounds out the savory notes without making it sugary. The texture is a bonus: tender chicken with a glossy, spoon-coating sauce. It’s the kind of recipe you’ll make once and then keep on repeat.
Shopping List
- Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
- Soy sauce: Low-sodium preferred
- Fresh ginger: A 2-inch piece, finely grated
- Garlic: 3–4 cloves, minced
- Sesame oil: Toasted sesame oil for flavor
- Honey or brown sugar: For sweetness
- Rice vinegar: Unseasoned, for brightness
- Cornstarch: To thicken the sauce
- Neutral oil: Canola, avocado, or peanut oil for searing
- Chicken broth or water: For the sauce base
- Sesame seeds: White or a mix of white and black, for toasting
- Green onions: For garnish
- Red pepper flakes or chili-garlic sauce (optional): For heat
- Rice or noodles (optional): For serving
- Vegetables (optional but great): Broccoli, snap peas, carrots, or bell peppers
How to Make It
- Prep the chicken: Pat the chicken dry and cut into 1-inch pieces.
Dry surfaces sear better.
- Make the sauce: In a bowl, whisk 1/3 cup soy sauce, 3 tablespoons honey, 1 tablespoon rice vinegar, 1/2 cup chicken broth, 1–2 teaspoons toasted sesame oil, 1 tablespoon cornstarch, and a pinch of red pepper flakes if you like heat.
- Ginger and garlic ready: Grate the ginger and mince the garlic. Keep them separate from the sauce; they’ll hit the pan first.
- Toast the sesame seeds: In a dry skillet over medium heat, toast 1–2 tablespoons sesame seeds until fragrant, 2–3 minutes. Transfer to a small bowl.
- Sear the chicken: Heat 1–2 tablespoons neutral oil in a large skillet over medium-high.
Add chicken in a single layer. Cook 4–6 minutes, stirring once or twice, until browned and just cooked through. Work in batches if needed.
Transfer to a plate.
- Sauté aromatics: Reduce heat to medium. Add a touch more oil if the pan is dry. Add garlic and ginger; cook 30–45 seconds until fragrant.
Don’t let them brown.
- Build the sauce: Whisk the sauce again (cornstarch settles), then pour into the skillet. Stir as it simmers and thickens, about 1–2 minutes.
- Coat the chicken: Return chicken and any juices to the pan. Toss to coat.
Simmer 1–2 minutes until glossy and the chicken is juicy and fully cooked.
- Add vegetables (optional): If using quick-cook veggies like snap peas or thin bell peppers, stir them in during the last 2–3 minutes. For firmer veggies like broccoli, steam or stir-fry separately, then toss in at the end.
- Finish and serve: Stir in most of the toasted sesame seeds, saving a pinch for garnish. Taste and adjust with a splash more vinegar for brightness or honey for sweetness.
Garnish with sliced green onions and remaining sesame seeds. Serve over rice or noodles.
Storage Instructions
- Fridge: Store in an airtight container for up to 4 days. Cool before sealing to avoid condensation.
- Reheat: Warm gently on the stovetop over low heat with a splash of water or broth.
Microwave in short bursts, stirring between intervals.
- Freezer: Freeze for up to 2 months. Thaw in the fridge overnight, then reheat as above. Sauces with cornstarch may loosen; stir while reheating to bring it back together.
- Meal prep tip: Keep rice and chicken in separate containers to avoid sogginess.
Benefits of This Recipe
- Fast and flexible: From start to finish, it’s doable in about 30 minutes, with ingredients you can find anywhere.
- Big flavor, simple steps: Fresh ginger and toasted sesame create a restaurant-style taste with minimal effort.
- Easy to customize: Swap in your favorite veggies or adjust the heat and sweetness to suit your taste.
- Meal prep friendly: Reheats well and stays tender, especially if you use chicken thighs.
- Balanced profile: Sweet, savory, tangy, and a little nutty—satisfying without being heavy.
Pitfalls to Watch Out For
- Overcrowding the pan: Too much chicken at once will steam, not sear.
Brown in batches for better texture.
- Burning the aromatics: Garlic and ginger cook fast. Keep the heat moderate and stir constantly for under a minute.
- Skipping the cornstarch whisk: Cornstarch settles quickly. Whisk the sauce right before it hits the pan to prevent lumps.
- Overcooking the chicken: Pull it as soon as it’s just cooked through.
It finishes in the sauce and stays juicy.
- Heavy hand with sesame oil: It’s potent. A teaspoon or two is enough to perfume the dish.
Alternatives
- Protein swaps: Use shrimp (cook 2–3 minutes), thin-sliced beef, pork tenderloin, or tofu. For tofu, press it well and pan-fry until crisp before saucing.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce.
Check that your rice vinegar and broth are gluten-free.
- Refined sugar-free: Replace honey with maple syrup. It brings a subtle caramel note that works nicely.
- No cornstarch: Arrowroot works 1:1. Stir it into a cold liquid first and avoid boiling hard to keep it smooth.
- Low-sodium: Choose low-sodium soy sauce and adjust salt at the end.
A squeeze of lime can boost brightness without more salt.
- Add greens: Stir in spinach or bok choy at the end to wilt gently and add freshness.
FAQ
Can I make this ahead?
Yes. You can chop the chicken and mix the sauce up to 24 hours ahead. Keep them refrigerated separately.
Cook just before serving for the best texture.
Is chicken breast or thigh better?
Thighs are more forgiving and stay juicy, especially when reheated. Breasts work fine if you avoid overcooking; reduce sear time slightly.
How do I make it spicier?
Add more red pepper flakes, a spoonful of chili-garlic sauce, or a drizzle of chili oil at the end. Taste as you go to avoid overpowering the other flavors.
What can I serve with it?
Steamed jasmine rice, brown rice, or soba noodles are great.
Add a side of stir-fried veggies or a crunchy cucumber salad for contrast.
Can I bake the chicken instead?
You can. Toss the chicken with a little oil and salt, bake at 425°F (220°C) for 12–15 minutes until just cooked, then finish in the skillet with the aromatics and sauce.
Why is my sauce too thick or too thin?
If too thick, whisk in a splash of broth or water. If too thin, simmer 1–2 minutes more, or mix 1/2 teaspoon cornstarch with cold water and stir it in while simmering.
Do I need a wok?
No.
A large skillet works well. The key is high enough heat and not crowding the pan.
Wrapping Up
Sesame Ginger Chicken checks all the boxes: fast, flavorful, and easy to customize. With a few pantry staples and fresh ginger and garlic, you’ll have a glossy, satisfying sauce that turns simple chicken into a standout dinner.
Keep the technique in your back pocket, and you can swap proteins and veggies to match what you have on hand. It’s a reliable, weeknight-friendly recipe you’ll reach for again and again.
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