Healthy Sesame Chicken with Rice

Healthy Sesame Chicken

A few years ago, I was trying to recreate my favorite takeout sesame chicken at home, but without the heavy breading and sugary sauce. After a few disappointing attempts, I finally landed on this version that’s become part of my regular dinner rotation.

What I love most is that it delivers the savory-sweet sesame flavor I was craving while using simple ingredients I usually have on hand. Plus, it comes together quickly enough for a busy weeknight.

Why This Recipe Works

Here’s the thing: traditional sesame chicken often relies on frying and a sauce loaded with sugar. This healthier version skips both. The coconut aminos provide a rich, savory base, while a little honey adds just enough sweetness. Combined with garlic, ginger, and toasted sesame oil, you still get plenty of flavor without feeling weighed down afterward.

Ingredient Notes

I use chicken breast because it cooks quickly and stays lean, but boneless skinless chicken thighs work well too.

Coconut aminos are slightly sweeter and less salty than soy sauce. If you substitute soy sauce, you may need less of it.

Fresh garlic is worth using here. The flavor really comes through in the sauce.

How to Make It

Start by cooking your rice and green beans so they’re ready when the chicken is finished. I usually steam the green beans until they’re tender-crisp because they keep their bright color and texture.

Cut the chicken into bite-sized pieces and season with black pepper. Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and cook until browned and fully cooked through. You should see some golden edges forming.

While the chicken cooks, whisk together the coconut aminos, rice vinegar, sesame oil, honey, garlic, ginger, lime juice, and lime zest in a small bowl.

Once the chicken is cooked, pour the sauce into the skillet. Stir continuously as the sauce coats the chicken. After a few minutes, it should become slightly glossy and fragrant.

Serve the sesame chicken over warm rice with green beans on the side. Sprinkle sesame seeds over everything just before serving.

Things I Learned the Hard Way

Don’t add the sesame seeds too early. Toasted sesame seeds stay crunchier when added at the end.

Be careful not to overcook chicken breast. It can go from juicy to dry fairly quickly.

If your sauce seems too strong, a squeeze of extra lime juice helps balance the flavors.

Storage & Serving Suggestions

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or skillet. This recipe is great for meal prep because the flavors develop even more overnight.

Avena Recipes

Healthy Sesame Chicken with Rice and Green Beans

A healthier take on sesame chicken made with lean chicken breast, coconut aminos, honey, and toasted sesame oil for a flavorful weeknight dinner.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 lb boneless skinless chicken breasts cut into bite-sized pieces
• 1/2 tablespoon avocado oil
• 1 tablespoon garlic minced
• 1/2 teaspoon ground ginger
• 1/4 cup coconut aminos
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• 1/4 teaspoon black pepper
• 1 tablespoon sesame seeds
• 2 cups cooked green beans
• 1 cup cooked white rice

Method

 

Cook the rice and green beans according to package directions and set aside.

Heat avocado oil in a large skillet over medium-high heat.

Season the chicken with black pepper and cook for 6–8 minutes until browned and fully cooked.

In a bowl, whisk together garlic, ginger, coconut aminos, rice vinegar, sesame oil, honey, lime juice, and lime zest.

Pour the sauce over the chicken and cook for 2–3 minutes, stirring until the chicken is evenly coated.

Serve over rice with green beans and garnish with sesame seeds.

Notes

Store leftovers in the refrigerator for up to 4 days. For extra vegetables, add broccoli, snap peas, or bell peppers. Brown rice can be substituted for white rice.