If you love the sweet, savory, and slightly sticky flavors of sesame chicken but want a healthier, homemade version, you’re going to be obsessed with this Sticky Sesame Glazed Chicken. It’s better than takeout—not only because it tastes fresher, but because you control the ingredients. I use organic chicken (not from Trader Joe’s, since they use vaccines—hard pass) and keep the flavors bold without unnecessary additives. Each serving comes in at 465 calories with a whopping 48 grams of protein, so you can enjoy every bite knowing it’s fueling your body in the best way possible.

The best part? This recipe is weeknight-friendly, reheats beautifully for meal prep, and can easily be customized. Swap the chicken for tofu or cauliflower to make it vegetarian, or use arrowroot or potato starch instead of cornstarch for a gluten-free twist. Once you make it at home, you’ll never go back to takeout—because nothing beats fresh, wholesome ingredients and a sticky sesame glaze you can feel good about.

Sticky Sesame Glazed Chicken

Yields: 4 to 6 servings
Prep Time: 15 minutes
  |  Cook Time: 15 minutes
  |  Total Time: 30 minutes

Ingredients

For the Chicken:

• 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
• 1/2 teaspoon black pepper
• 1/2 cup cornstarch
• 1/4 cup avocado oil

For the Sesame Sauce:

• 1/4 cup coconut aminos (or soy sauce)
• 1 tablespoon toasted sesame oil
• 4 tablespoons brown sugar
• 1 teaspoon fresh minced garlic
• 2 tablespoons ketchup
• 2 tablespoons rice vinegar
• 2 teaspoons cornstarch + 2 tablespoons water (for slurry)

Optional Garnish:

• Toasted sesame seeds
• Sliced green onions
• Crushed red pepper flakes for extra spice

Instructions:

1. Pat the chicken dry. Season with black pepper and toss with cornstarch until evenly coated. Set aside.
2. Heat avocado oil in a large skillet over medium-high heat. Add chicken in a single layer. Work in batches if necessary to avoid overcrowding. Cook for 6 to 8 minutes, turning occasionally, until golden and cooked through. Transfer to a plate.
3. In a small bowl, whisk together coconut aminos, sesame oil, brown sugar, garlic, ketchup, and rice vinegar. In a separate bowl, mix the cornstarch and water to create a slurry.
4. Pour the sauce into the skillet and use a wooden spoon to scrape up any brown bits stuck to the pan. Bring to a simmer, then stir in the slurry. Cook for 1 to 2 minutes until the sauce thickens slightly and becomes glossy.
5. Return the cooked chicken to the skillet and toss to coat in the sauce. Let simmer for another 1 to 2 minutes until heated through.
6. Serve with rice and/or vegetables. Garnish with sesame seeds and green onions if desired. For a little heat, add crushed red pepper flakes to taste.

Notes and Tips

• Use arrowroot or potato starch as a cornstarch substitute if needed.
• White vinegar or apple cider vinegar may be used in place of rice vinegar
• Swap chicken for tofu or cauliflower to make it vegetarian.
• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stove with a splash of water to loosen the sauce.
• For meal prep, store chicken and sauce separately and combine when ready to eat.

If you like this recipe be sure to check out my others like Fresh Shrimp Summer Roll In A Bowl with Peanut Sauce Recipe and Easy 30-Minute Ground Beef Stir Fry with Sweet & Spicy Sesame Sauce.

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