Description
A flavorful and healthy sesame chicken recipe featuring tender boneless chicken sautéed in a savory-sweet sauce made with coconut aminos, honey, and lime. This dish is paired perfectly with green beans and white rice for a balanced, nutritious meal.
Ingredients
Units
Scale
Chicken and Oil
- 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)
Garnish
- 1 tablespoon sesame seeds
Optional For Serving
- 2 cups cooked green beans
- 1 cup cooked white rice
Instructions
- Prep the Chicken: Start by cutting the chicken breasts into 1-inch cubes. Also, prepare the white rice and green beans by cooking them according to their package directions, setting them aside once done.
- Cook the Chicken: Heat 1/2 tablespoon of avocado oil in a pan over medium-high heat for about 1 minute. Add the cubed chicken, sautéing it until it is browned on all sides and cooked through, which should take approximately 10-12 minutes.
- Make the Sauce: While the chicken cooks, whisk together the sauce ingredients – coconut aminos, honey, toasted sesame oil, ground ginger, minced garlic, rice vinegar, black pepper, lime zest, and lime juice – in a bowl until fully combined.
- Cook the Sauce: After removing the cooked chicken from the pan, pour the prepared sauce mixture into the same hot pan without cleaning it. Cook the sauce over medium-high heat for 3-5 minutes, stirring constantly until it bubbles and thickens. Be careful not to let it burn.
- Combine Chicken and Sauce: Return the cooked chicken to the pan and toss to coat all the pieces evenly in the sauce.
- Serve: Plate the sesame chicken over the cooked white rice and green beans. Garnish with sesame seeds for a finishing touch.
Notes
- Chicken Substitution: You can substitute chicken breasts with chicken thighs for a different texture and flavor.
- Oil Alternatives: If avocado oil is unavailable, olive oil or refined coconut oil work well as substitutes.
- Vegetable Substitution: Green beans can be swapped out for broccoli or any preferred vegetables.
- Sauce Ingredient Swap: Coconut aminos can be replaced with low sodium soy sauce or Bragg’s Liquid Aminos for a similar taste.
- Ginger Option: If fresh ginger is not accessible, use 1/2 teaspoon of dried ground ginger instead.
Nutrition
- Serving Size: 1 serving (approximately half the recipe)
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
