Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch or arrowroot powder
- 2 tablespoons toasted sesame seeds
- 2 chopped green onions
- Optional: red pepper flakes for a spicy kick
Instructions
- Marinate the chicken by mixing soy sauce, honey, rice vinegar, and ginger; let it sit for at least 15 minutes.
- Heat sesame oil in a skillet over medium-high heat and cook the marinated chicken until browned, about 5-7 minutes.
- Remove the chicken and make the sauce by simmering the remaining marinade until thickened.
- Return the chicken to the skillet and toss to coat with the sauce.
- Garnish with sesame seeds and chopped green onions, serving hot over rice or veggies.
Notes
- For added crunch, top with chopped cashews or almonds.
- Add steamed broccoli or bell peppers for extra nutrition.
- Use cauliflower rice for a low-carb option.
- Leftovers can be stored in an airtight container for up to 3 days.
- Reheat gently and keep sesame seeds and green onions separate until serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Low-Calorie, Gluten-Free Option
Nutrition
- Serving Size: 1 serving
- Calories: 250 Kcal
- Sugar: 5g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg