For get take out and make this Healthy Sesame Chicken stir-fry! Chicken is coated in a light batter and pan-fried instead of deep frying and tossed in a simple, light and flavorful sauce. Serves 6 in under an hour.

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Sesame chicken is one of my favorite Chinese dishes to order.

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I’ve had it lots of ways, some more on the sweet side and fiery and ginger-y. Unfortunately most of the time the chicken is deep fried. Which (obviously) is probably the reason why I love it so much. 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.

To Make This Healthy Sesame Chicken You Will Need:

  • chicken broth
  • honey
  • low-sodium tamari
  • toasted sesame oil
  • rice vinegar
  • cornstarch
  • garlic
  • toasted sesame seeds
  • egg whites
  • boneless skinless chicken breasts
  • kosher salt
  • white pepper
  • olive oil
  • red bell pepper
  • yellow onion
  • cooked jasmine or white rice, for serving
  • green onions, for serving

In a medium bowl, measure and add 1/2 cup low-sodium chicken broth, 1/3 cup honey, 1/4 cup low-sodium tamari, 1 tablespoon toasted sesame oil, 2 teaspoons rice vinegar, 2 teaspoons toasted sesame seeds, 1 tablespoon cornstarch and 2 cloves of garlic, freshly grated.

Whisk until the honey has dissolved and then set that off to the side.

Then, in a medium mixing bowl, whisk 2 egg whites until frothy. Measure and add in 2 tablespoons cornstarch with a generous pinch of kosher salt and 1/4 teaspoon white pepper.

Continue to whisk until thoroughly combined.

Add 2 pounds of diced boneless skinless chicken breasts, using tongs to toss and coat.

Now it’s time to cook!

Spray a large nonstick skillet or wok with olive oil spray and over medium-high heat. Once hot, add in 1/2 a diced red and 1/2 a green pepper with 1 small diced yellow onion. Season with a pinch of kosher salt and stir and cook until just tender. About 3 to 5 minutes.

When the veggies are cooked, transfer them to a clean bowl and set off to the side for a moment.

To the same skillet (or wok) add 1 teaspoon of olive oil and once hot, add half of the chicken. Cook until golden, then flip and continue to cook until no longer pink. About 5 to 8 minutes.

If any pieces of chicken are stuck to gather, break apart with your spatula and cook for 1 more minute.

Add all of the chicken back into the skillet along with the peppers and onions.

Next, pour in all of the sesame sauce.

Allow the sesame chicken to come up to a bubble, stirring until the sauce has thickened.


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Serve this healthy sesame chicken over cooked rice or cauliflower rice with a sprinkle of green onions and extra toasted sesame seeds.

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For extra spice, top with Sambal Oelek or hot sauce of your choice. Chopsticks are of course optional.

For More Stir-fry Recipes Click Here.

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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!

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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 low-sodium chicken broth
  • 1/3 cup honey
  • 1/4 cup low-sodium tamari (or low-sodium soy sauce)
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons rice vinegar
  • 1 tablespoon cornstarch
  • 2 teaspoons toasted sesame seeds, plus more for garnish
  • 2 garlic cloves, squeezed in a garlic press or grated

FOR THE Stir-Fry:

  • 2 egg whites
  • 2 tablespoons cornstarch
  • 2 pounds boneless skinless chicken breasts, diced into 1-inch pieces
  • kosher salt
  • 1/4 teaspoon white pepper
  • 2 teaspoons extra light olive oil
  • olive oil spray
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 small to medium yellow onion, diced
  • 3 cups cooked white or brown rice
  • 4 green onion, sliced, for serving
  • sambal oelek, for serving (optional)


  1. In a mixing bowl combine; broth, honey, tamari, rice vinegar, sesame oil, cornstarch, garlic and sesame seeds. Whisk until combined and set aside.
  2. Then in a large bowl beat the whites until frothy. Whisk in the cornstarch, a pinch or two kosher salt and white pepper. Add in the diced chicken and use tongs to toss and combine.
  3. Spray a large 12 inch non-stick skillet or wok with olive oil spray 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 1 teaspoon olive oil over medium-high heat. Work in batches, adding in the half the chicken and cook for 5-8 minutes until golden and fully cooked. Repeat adding the remaining teaspoon of oil.
  5. Return the peppers and onions to the skillet and pour in the sesame sauce. Bring to a bubble and simmer until thickened.
  6. Stir and serve over prepared white or brown rice. Sprinkle with extra sesame seeds and sliced green onions.


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

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 555Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 129mgSodium: 623mgCarbohydrates: 49gFiber: 4gSugar: 17gProtein: 54g
Nutrition information isn’t always accurate.