This sesame chicken is made easier by pan frying instead of deep frying. The sauce is made up of honey, tamari and sesame oil.

I know what you’re thinking. Sesame chicken, healthy? Ohhh yesss my friends, it-tis!

Healthy Sesame Chicken

I’ve had sesame chicken a bunch of times from tons of places and I kinda consider myself somewhat of an expert. I’ve had it more on the sweet side and I’ve had it ginger-y, but I really like it spicy but unfortunately most of the time the chicken is deep fried. Which (obviously) is probably the reason why I love it so much. Anyways, that’s when I started thinking about how could I make it a bit healthier and let’s face it… save on gas by not driving 50 minutes to the nearest Pei Wei.

the stuff

This is sooo easy and in all honestly once the prep is out of the way this whole thing just takes a few minutes to whip up! Oh and feel free to play with ingredients. You could always add a little fresh ginger {I didn’t have any on hand or I so would have} add a teaspoon of chili paste for a little kick if you wanted to. I made this non-spicy since my youngest wouldn’t have eaten it if it was…but issss good with the spice lemme tell ya. Thank you Kristin for the inspiration!


Start by adding a half cup of honey into a medium bowl, I eyeball it.


Then measure and pour in 5 tablespoons of tamari or soy sauce if you have that {only soy sauce is NOT gluten free}.

garlic pressed

Then press in two cloves of fresh garlic. You know how I love this press!


This is what 4 tablespoons of sesame seeds look like…

add to bowl

Now add these to the bowl.

sesame oil

Again, I eyeball the sesame oil which is somewhere around a half to a full teaspoon. I knowwww but if you’re unsure start with a half a teaspoon and if it tastes good to you, you can totally stop there.


Give it a good whisk until the honey is dissolved into the tamari and then set that off to the side.


Dice up a half a green and red pepper and a medium yellow onion and scootch those off to the side.

trim and slice

Take each chicken breast and slice thin strips…


And then cut the strips into 1 inch pieces.

S & P

Season the chicken with kosher salt and black pepper.

chicken prep

Then simply whisk the egg whites and corn starch together in a large bowl. Throw in the chicken and toss it around to coat evenly.


Add a tablespoon of the coconut oil into a hot pan over medium-high heat. I really wasn’t thinking when I reached for my cast iron pan because it’s simply not big enough. 

remove to a bowl

Cook those until softened yet still a bit firm. Remove them to a plate and set aside for just a sec.

add in

See what I mean? Too much chicken in one pan. So I really couldn’t do much at this point until the chicken had formed a good enough crust to scrape out into a larger pan.


Ahhh much better! Cook for 5-8 minutes until golden and the chicken is fully cooked through.

Peppers & Onions

Add in the peppers and onions…

pour sauce

The sauce…

stir and bubble

Stir and let the sesame chicken bubble for a minute or two before serving over prepared rice.

Healthy Sesame Chicken 04

Chopsticks are optional. Oh gosh is this good!


Enjoy! And if you give this healthy Sesame Chicken recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Healthy Sesame Chicken

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Healthy Sesame Chicken
Yield: 6 servings

Healthy Sesame Chicken

This sesame chicken is made healthier and easier by pan-frying instead of deep frying. The addictive sauce is made up of honey, tamari and sesame oil.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes



  • 1/2 cup honey
  • 5 tablespoons tamari (or low-sodium soy sauce)
  • 1 teaspoon sesame oil
  • 2 garlic cloves, squeezed in a garlic press or grated
  • 4 tablespoons sesame seeds


  • 2 egg whites
  • 4 tablespoons corn starch
  • 1-1/2 pounds boneless, skinless chicken breasts, cubed into 1-inch pieces
  • kosher salt
  • white pepper


  • 2 tablespoons coconut oil
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 medium yellow onion, diced
  • 4 servings of cooked white or brown rice
  • 4 green onion, sliced


  1. In a medium bowl, combine honey, tamari, sesame oil, garlic and sesame seeds. Whisk until combined and set aside.
  2. In a large bowl whisk together the egg whites and corn starch. Add in the seasoned chicken, season with salt and white pepper and toss to combine.
  3. In a large 12 inch non-stick skillet or wok, add a tablespoon of coconut oil and heat over medium-high heat. Once hot add in the peppers and onions with a pinch of kosher salt and cook for 4-5 minutes until slightly softened. Remove to a plate.
  4. In the same skillet heat up 1more tablespoons of coconut oil over medium-high heat. Add in the chicken and cook for 5-8 minutes until golden and fully cooked. Add the peppers and onions back in along with the sliced green onions and the sesame sauce.
  5. Stir and serve over prepared white or brown rice.


Consider adding a tablespoon of minced fresh ginger and/or a teaspoon of chili paste to the sesame sauce for a boost of flavor

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