Traditional sesame chicken goes lighter with this simple saute, and is served over flavorful quinoa.
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- salt and pepper
- 1 Tbsp. olive oil
- 3 Tbsp. reduced-sodium soy sauce
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. honey
- 1 garlic clove, minced
- 1/2 tsp. ground ginger
- 1 tsp. cornstarch
- 1/2 cup thinly sliced green onions
- 2 tsp. sesame oil
- 1 tsp. toasted sesame seeds
- 1 cup dry quinoa
- 2 cups chicken broth
To Make The Lighter Sesame Chicken:
- Season chicken breasts generously on both sides with salt and pepper.
- Heat oil in a large saute pan over medium-high heat. Add chicken and saute for about 4-6 minutes, stirring occasionally, until the chicken is cooked through.
- While chicken is cooking, whisk together the soy sauce, rice wine vinegar, honey, garlic, ginger, and cornstarch until combined. When the chicken is cooked through, add the green onions and soy sauce mixture to the pan and stir immediately to coat the chicken. The sauce will thicken quickly. Stir in sesame oil, then remove from heat and serve over cooked quinoa (instructions below), sprinkled with sesame seeds.
To Make The Quinoa:
- You can see my step-by-step photo tutorial for how to cook quinoa here.