Skinny Sesame Chicken with a spicy and sweet thick glazed flavored with sesame oil is the perfect diet takeout copycat recipe!
Skinny Sesame Chicken
Sesame Chicken doesn’t need to be a dish you fondly remember anymore and you don’t have to start using any sugar substitutes to make it work. With a few easy swaps this Chinese Food Takeout favorite is much healthier!
Typical Sesame Chicken is fried and crispy much like an orange chicken or a general tsao’s chicken. The versions I have on Dinner, then Dessert (my non diet focused recipe blog) are fried in a batter with a sticky and sweet glaze.
In this recipe, we skip the batter, skip the deep frying and cut back on the honey.
Most people who start a diet go in guns blazing, trying to minimize fats and calories. Once you find your stride in the plan you’ll see there isn’t really a way to feel satiated trying to game the system in the long term. You settle into using honey and oil again, you don’t worry about a tablespoon of cornstarch or sugar.
This recipe is not the lightest sesame chicken I could made, but it certainly is the most delicious updated version I tested. In fact if you’re open to a few more points, I suggest doubling the honey.
Sesame chicken is so sweet naturally it will taste more like the original. I didn’t include the extra honey because I don’t like that extra sweet flavor anymore since cutting out so much sugar.
How to make Skinny Sesame Chicken:
Tools Used in the making of this Skinny Sesame Chicken:
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Soy Sauce: Only ever use this brand, always in the lower sodium variety.
Honey: I use this brand because it is guaranteed to be real honey and it is the best price per pound (but buy it in the store!)
- 1 tablespoon canola oil
- 1 1/2 pounds chicken breast boneless and skinless (cut into 1" chunks)
- 1 teaspoon sesame oil
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 1/4 teaspoon crushed red pepper
- 1/2 cup fat free chicken broth
- 2 tablespoons honey
- 2 tablespoons lite soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 1 tablespoon room temperature water
- 1 tablespoon white sesame seeds
- Add the canola oil to a heavy skillet on high heat.
- Add the chicken and cook until browned and crisp.
- Remove the chicken, add in the sesame oil and heat.
- Add in the garlic, ginger and crushed red peppers and cook for 10-15 seconds.
- Add in the chicken broth, honey, soy sauce, rice vinegar and corn starch slurry.
- Cook until thickened and reduced before adding in the chicken and combining.
- Garnish with sesame seeds.