If you love Asian food, you’re going to want to make this sesame ginger chicken recipe. It delivers great flavor and can be made in one pan, making cleanup easy! Win-win!
Asian sauces tend to have high sodium content so we tried to bring it down a notch by using low sodium soy sauce. If you only have regular soy sauce on hand, not a problem, just reduce the amount you use.
Dredging the chicken in flour is the secret ingredient when it comes to making the sauce. It not only helps thicken the sauce but it also helps it adhere to the chicken.
Keep in mind the sauce thickens as it cools, so don’t reduce it too far or it’ll be too sticky. You want it the right consistency so it can easily be poured over rice to complete the meal.
Watch our video on how to peel and grate ginger!
One Pan Sesame Ginger Chicken Recipe
- 1/2 cup low-sodium soy sauce, or 1/3 regular soy sauce
- 2 tsp sesame oil
- 2 Tbsp lemon juice
- 1/3 cup light corn syrup
- 1/4 cup honey
- 2 tsp sesame seeds
- 1/2 tsp red pepper flakes, optional
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour, sifted
- 3 Tbsp olive oil
- 2 cloves garlic, minced
- 1 Tbsp ginger, minced
- 2 Tbsp green onions, finely sliced on a diagonal
- Whisk together the soy sauce, sesame oil, fresh lemon juice, corn syrup, honey, sesame seeds and crushed red pepper then set aside.
- Rinse the chicken breasts under cool water and pat them dry with a paper towel. Trim the breasts, dredge each in sifted flour then shake off any excess.
- Set a skillet over medium heat and add olive oil. When the oil is shimmering, add the chicken and brown each breast for about 3–4 minutes on each side. When the breasts are lightly browned, remove them from the skillet onto a plate. Lightly cover the chicken with aluminum foil and set aside. The breasts will be slightly under-cooked at this point, but they’ll finish cooking in the sauce.
- Add the garlic and ginger to the remaining oil in the skillet and cook for approximately 1 minute at medium heat. Once the garlic and ginger have softened just a bit, add the soy sauce mixture to the skillet and stir, scraping up any bits left stuck to the bottom of the pan.
- Place the chicken breasts back into the skillet and cook them in the sauce 10–12 minutes, uncovered, or until the sauce has reduced by half. Turn the chicken frequently to coat all sides evenly in the glaze or baste the sauce over the top of the chicken breasts as the sauce reduces.
- Once the sauce has reduced and the chicken has cooked through, transfer the chicken to a platter, pour the remaining glaze over it and garnish with green onions. Enjoy!
Serve this chicken over steamed rice and veggies for a complete meal.