Description
A quick and healthy sesame chicken recipe featuring tender cubed chicken breasts sautéed and coated in a flavorful sauce made with coconut aminos, honey, sesame oil, and lime. Served over steamed white rice and green beans for a balanced meal.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 tablespoon avocado oil
Sauce
- 1/4 cup coconut aminos
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon ground ginger
- 1 tablespoon minced garlic cloves
- 2 tablespoons rice vinegar
- 1/4 teaspoon black pepper
- 1 teaspoon lime zest (zest of one lime)
- 1 tablespoon lime juice (juice of one lime)
For Serving
- 1 tablespoon sesame seeds (for garnish)
- 2 cups cooked green beans
- 1 cup cooked white rice
Instructions
- Prepare Ingredients: Cut the boneless, skinless chicken breasts into 1-inch cubes. Cook white rice and green beans separately according to package directions or your preferred method.
- Cook Chicken: Heat the avocado oil in a pan over medium-high heat for about 1 minute. Add the cubed chicken to the pan and sauté, turning frequently, until browned on all sides and cooked through, approximately 10-12 minutes.
- Make Sauce: While the chicken is cooking, whisk together the coconut aminos, honey, toasted sesame oil, ground ginger, minced garlic, rice vinegar, black pepper, lime zest, and lime juice in a bowl until well combined.
- Remove Chicken: Once the chicken is fully cooked, remove it from the pan and set aside on a plate.
- Cook Sauce: Pour the prepared sauce mixture into the same hot pan without cleaning it. Cook over medium-high heat for 3-5 minutes, stirring continuously until the sauce bubbles and thickens slightly. Watch carefully to prevent burning.
- Combine Chicken and Sauce: Return the cooked chicken to the pan and toss to thoroughly coat it with the thickened sauce.
- Serve: Plate the sesame chicken over the cooked white rice and green beans. Garnish with sesame seeds before serving for extra flavor and crunch.
Notes
- You can substitute coconut aminos with soy sauce or tamari for a more traditional flavor but be mindful of the sodium content.
- Avocado oil is preferred for its high smoke point, but you can use other neutral oils like grapeseed or canola oil.
- Adjust the honey amount if you prefer a less sweet or sweeter sauce.
- To make the dish gluten free, ensure the rice vinegar and coconut aminos are certified gluten free.
- Use fresh lime zest to enhance the citrus flavor more vibrantly.
- For added texture and nutrition, consider garnishing with chopped green onions or fresh cilantro.
