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Overhead view of Healthy Sesame Chicken in a dark brown sticky glaze, heavily sprinkled with toasted sesame seeds and bright green scallions.

Healthy Sesame Chicken: The Ultimate Better-Than-Takeout Bowl

Master the art of healthy sesame chicken at home. Enjoy pan-seared chicken breast smothered in a thick, glossy dark brown sesame ginger glaze, served with blistered green beans and fluffy rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American-Chinese, Asian-Inspired
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Healthy Sesame Chicken Ingredients
  • 1 lb Boneless Skinless Chicken Breast Cut into bite-sized chunks.
  • 2 tbsp Arrowroot Powder or Cornstarch For coating the chicken.
  • 2 tbsp Avocado Oil Divided use for searing.
  • 1/4 cup Low-Sodium Soy Sauce Can substitute with tamari.
  • 3 tbsp Raw Honey For sweetness and sticky texture.
  • 1 tbsp Toasted Sesame Oil For deep nutty flavor.
  • 1 tbsp Fresh Ginger Finely minced.
  • 1 tbsp Fresh Garlic Finely minced.
  • 8 oz Fresh Green Beans Whole, ends trimmed.
  • 1 cup White Jasmine Rice Uncooked.
  • 1 tbsp White Sesame Seeds Toasted.
  • 2 whole Green Scallions Finely chopped.
  • 1 whole Fresh Lime Cut into wedges.

Equipment

  • 1 Carbon Steel Wok Essential for blistering the green beans and searing the chicken.
  • 1 Chef's Knife Required to dice the chicken breast into even chunks.

Method
 

Cooking Instructions
  1. Rinse the jasmine rice until the water runs clear. Combine with 1.5 cups of water and a pinch of salt in a saucepan. Bring to a boil, cover tightly, reduce heat to low, and steam for 15 minutes.
  2. Heat 1 tbsp of avocado oil in a wok over medium-high heat. Add the green beans and let them sit undisturbed for 2 minutes until blistered and slightly charred. Remove and set aside.
  3. Toss the chicken breast chunks with the cornstarch. Heat the remaining 1 tbsp of oil in the wok. Add the chicken in a single layer and sear for 3-4 minutes per side until a golden-brown crust forms.
  4. Whisk together the soy sauce, honey, toasted sesame oil, ginger, and garlic. Pour over the chicken in the wok. Reduce heat to medium-low and let bubble for 2-3 minutes until the sauce transforms into a thick, glossy glaze.
  5. Layer a shallow ceramic bowl with the fluffy steamed rice. Top with the glazed chicken and a portion of blistered green beans alongside. Garnish heavily with toasted sesame seeds, chopped scallions, and a fresh lime wedge.

Notes

Tip 1. Make sure to pat the chicken entirely dry before tossing with cornstarch to ensure a crispy sear.
Tip 2. Do not overcrowd the wok; cook the chicken in batches if necessary to maintain high heat.