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Craving something wholesome, bursting with flavor, and ready in minutes? This Sesame Ginger Chicken recipe is your new answer for busy weeknights when you need a winning dinner with very little fuss. The bold flavors of fresh ginger, nutty sesame oil, sweet honey, and coconut aminos come together, coating tender chicken thighs in a sticky, savory sauce you’ll crave all week. Pair it with rice or noodles for a complete meal in under 30 minutes!
Table of Contents
Ingredients
Below is a detailed ingredient list hover over any item to see recommended kitchen equipment!
| Ingredient | Amount | Notes | Recommended Equipment |
|---|---|---|---|
| Chicken thighs | 1¼ lbs | Boneless, skinless recommended | chef’s knives, cutting board |
| Garlic | 2 cloves | Minced | garlic press |
| Green onion | 2 stalks | Chopped, save green parts for garnish | chef’s knives |
| Ginger | 1 tbsp | Freshly grated | peeler |
| Starch (cornstarch/tapioca) | 2 tbsp | Divided for coating and thickening | measuring cups |
| Coconut aminos | ¼ cup | Substitute for soy sauce | |
| Rice vinegar | 1.5 tbsp | Adds tang | |
| Sesame oil | 2 tbsp | For dressing and cooking | |
| Honey | 2 tbsp | Natural sweetener | |
| Sesame seeds | 1 tbsp | For garnish | |
| Broth or water (optional) | ½ cup | If marinade is too strong |
Step-by-Step Instructions
- Peel ginger and grate using a cheese grater or lemon zester.
- Mince garlic and thinly slice green onion, saving some green tops for garnish.
- In a jar, combine coconut aminos, rice vinegar, sesame oil, honey, garlic, ginger, sesame seeds, and green onion to create marinade.
- Cut chicken thighs into cubes or strips. Toss with half the marinade in a bowl, cover, and let marinate for at least 30 minutes.
- Set aside 1 tsp starch; coat marinated chicken with remaining starch.
- Heat 2–3 tbsp neutral oil in a non-stick pan (use frying pan). Sauté garlic and green onion for 30 seconds until fragrant.
- Add chicken, spreading evenly in the pan. Sear each side for 1–2 minutes until browned and crispy.
- Mix reserved starch with 2 tbsp water or broth until smooth.
- When chicken is cooked (internal temp 165°F), add remaining marinade and swirl in starch mixture. Stir until sauce thickens and coats chicken.
- Garnish with extra sesame seeds and green onion greens.
Helpful Tips for Success
- Marinate chicken for maximum flavor overnight yields best texture!
- Use coconut aminos for a gluten-free and lower sodium option.
- Adjust sweetness by increasing or decreasing honey.
- Serve with steamed broccoli, rice, or noodles.
- Try baking or air fryer (air fryer) method for easy meal prep.
Frequently Asked Questions (FAQ)
Can I use chicken breast instead of thighs?
Yes, chicken breast works well and cooks just as quickly. Adjust cook time as needed for thickness.
Is this recipe gluten-free?
Yes, use coconut aminos and starch alternatives like tapioca or arrowroot for a gluten-free dish.
What if I don’t have fresh ginger?
Ground ginger is acceptable, though fresh gives a brighter flavor.
How do I store leftovers?
Keep in an airtight container for 3-4 days in the fridge. Reheat gently in a frying pan.
Can I double the recipe for meal prep?
Absolutely! This recipe scales easily.
Sesame Ginger Chicken: Quick & Easy Weeknight Dinner Under 30 Minutes
Juicy chicken thighs tossed in homemade sesame ginger marinade, sautéed with garlic, green onion, and finished in a sticky, savory sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Pan-Fried
- Cuisine: Asian-American
Ingredients
1 1/4 lb chicken thighs
2 cloves garlic, minced
2 stalks green onion, chopped small
2 tbsp starch, divided
1/4 cup coconut aminos
1.5 tbsp rice vinegar
2 tbsp sesame oil
2 tbsp honey
1 tbsp fresh ginger, grated
1 tbsp sesame seeds
1/2 cup broth or water (optional)
Salt and pepper to taste
Instructions
1. Peel ginger and grate using cheese grater or lemon zester.
2. Mince garlic, thinly slice green onion; save some green for garnish.
3. In a jar, mix coconut aminos, rice vinegar, sesame oil, honey, garlic, ginger, sesame seeds, (green onion optional).
4. Cut chicken thighs into cubes or strips; mix with half marinade, cover, marinate 30+ minutes.
5. Save 1 tsp starch, mix remaining starch with chicken, coat evenly.
6. Heat 2-3 tbsp neutral oil in non-stick pan, sauté garlic and green onion 30 seconds until fragrant.
7. Add chicken to pan, sear 1–2 min per side until browned and crispy.
8. Mix 1 tsp starch with 2 tbsp water or broth, whisk till smooth.
9. When chicken cooked through (internal temp 165°F), add rest of marinade and swirl in starch mixture.
10. Stir until sauce thickens and coats chicken; garnish with sesame seeds and green onion greens.
Notes
Marinate longer for extra flavor.
Use coconut aminos for gluten-free option.
Serve over jasmine rice, noodles, or fresh vegetables.
Store leftovers in airtight container 3–4 days; reheat gently.
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