Ingredients
Scale
- 1 lb chicken breast, cut into strips
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1/4 cup low-sodium soy sauce or tamari
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch or arrowroot powder
- 1/4 cup toasted sesame seeds
- 2 green onions, sliced
- Optional: steamed broccoli or bell peppers for added vegetables
Instructions
- Start by slicing the chicken breast into thin strips, ensuring they are uniform in size for even cooking. Marinate briefly with soy sauce and cornstarch.
- Heat sesame oil in a large skillet over medium-high heat. Add chicken strips and cook for 5-7 minutes until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, add minced garlic and sauté for 30 seconds. Whisk soy sauce, honey, rice vinegar, and cornstarch in a small bowl. Pour into skillet, stirring until thickened into a sauce.
- Return chicken to skillet, tossing to coat with the sesame sauce. Sprinkle toasted sesame seeds and sliced green onions on top. Add steamed vegetables during the last few minutes if desired.
Notes
- Use skinless chicken breasts for a leaner dish.
- Opt for low-sodium soy sauce to keep sodium levels in check.
- Toast sesame seeds yourself for maximum freshness.
- Adjust sweetness with honey or maple syrup to taste.
- Serve with brown rice, quinoa, or cauliflower rice for extra fiber.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Healthy, Gluten-Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 340 kcal Kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg