So I don’t know about you, but Chinese Take-out is my guilty pleasure. Sesame Chicken and friend rice was always my “go to” dinner. Obviously since the sauce contains a ton of sugar and the chicken is breaded in cornstarch, it isn’t the most healthiest option on the menu. So I decided to recreate this recipe into a “not-so-guilty” pleasure but reducing the amount of sugar, and honestly the chicken tastes perfect without the breading (who needs the extra carbs anyways). This quick and easy recipe is an excellent and healthy replacement for when your are having those take-out night cravings. Pair this recipe with the Cauliflower Fried Rice recipe I posted on my blog!
- 3 Boneless, Skinless Chicken Breasts, cubed
- 1/2 cup Low Sodium Soy Sauce
- 1/2 Cup Teriyaki Sauce
- 1 tbsp Sesame Oil
- 2 tbsp Sesame Oil (separate from the other tbsp of sesame oil)
- 1 tsp. Cornstarch
- 1 tbsp Brown Sugar
- 1 tbsp Honey
- 1 tbsp Sriracha
- 1 tsp Garlic Powder
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 tbsp Toasted Sesame Seeds
- In a large pan, heat up 1 tbsp of sesame oil on medium heat until fragrant. Add the cubed chicken breast and cook thoroughly, about 6 minutes.
- While Chicken is cooking, in a small bowl whisk together the soy sauce, teriyaki sauce, remaining sesame oil, cornstarch, brown sugar, honey, sriracha, garlic powder, salt, and pepper.
- When Chicken is fully cooked, reduce to low heat and pour the sauce mixture over the chicken. Stir until Chicken is fully coated. Turn off the heat and let sit on the hot burner for about a minute. Sprinkle on the sesame seeds and give chicken another good stir. Serve with your favorite rice, or see the Cauliflower Fried Rice recipe posting and enjoy!