Perfect for weeknights, this Easy Gluten-Free Healthy Sesame Chicken is a quick dinner that tastes like takeout!
I can’t think of a better way to ring in the new year than with a gluten-free, healthy sesame chicken recipe. Partly because it’s just so good, and also because it’s my favorite takeout of all time. Honestly, it’s more delicious than orange chicken, cashew chicken, sweet and sour chicken, or even beef and broccoli. And trust me—I’ve eaten (and cooked) them all. Okay, so maybe it’s just my opinion, but I know what I’m talking about.
Fun fact about me: I was the girl who walked in front of Panda Express eleventy billion times, each time changing up my appearance a bit in hopes that they’d extend a toothpick of sesame chicken to me each and every time I walked by. I’m a sucker for a free sample. But, at some point in life, you realize that you can’t ninja around the food court every time the craving hits. It comes time to woman up and create your own sesame chicken recipe. Internet friends. That time is now. And this easy sesame chicken? You’re going to really like it.
The golden-brown chicken is ultra-crispy and crunchy on the outside, and then explodes with juicy chicken goodness. Then there’s that sleek, sticky, and perfectly salty-sweet sauce with its toasty sesame oil and notes of ginger and white vinegar that meet in your mouth, and OMG—it is just so good.
Why apple juice?
Now, I love Chinese takeout. I will always love Chinese takeout. But obviously, the sesame chicken I order from places like Panda Express isn’t the healthiest. It’s loaded with refined sugars like corn syrup and white sugar. I mean, that’s why it tastes so good, right? That sweet and salty sauce is addictive.
So, how do you get that sweet and salty taste without refined sugar? I’m glad you asked. The answer? Apple juice. Yep, apple juice. I already know what your next question is—won’t it taste like apples? You’d think so, but once the juice simmers in the ginger, garlic, vinegar, and sesame oil, any hint of apple is gone. It’s just as sweet, too. No refined sugars needed.
How do I store leftovers?
Sesame chicken is best fresh, because the crispy coating all but disappears the next day. I’m not saying it won’t taste great—just don’t expect the same texture. Store your leftovers in an airtight container in the fridge. It should stay fresh for up to 4 days. Reheat on the stovetop over medium-low. I’d also recommend adding a splash of water because the sauce tends to get sticky in the fridge. You can also reheat your leftovers in the microwave, but I find the stove top revives at least some of the crispiness.
Serving suggestions
This takeout-inspired recipe is practically begging for some add-ons. After all, how can you serve sesame chicken without a couple of sides? Add Asian-Inspired Roasted Broccoli or Sautéed Green Beans for some extra greens. Asian Brussels Sprouts bring a sweet and tangy flavor that definitely vibes with the sesame chicken. And while you’re at it, you might as well make some Air-Fryer Crab Rangoon and Baked Egg Rolls to complete the takeout vibe.
Ingredients
For The Sauce:
- 3/4 cup apple juice
- 2 1/2 teaspoons sesame oil
- 1/2 tablespoon white vinegar
- 1/2 tablespoon coconut aminos or soy sauce
- 1/2 teaspoon fresh ginger minced
- 1/2 teaspoon fresh garlic minced
- 1/8 teaspoon chile powder
- 1 teaspoon tapioca starch
For The Chicken:
- 3 tablespoons tapioca starch
- Sea salt to taste
- 8 ounces chicken breast cut into 1-inch cubes
- 2 tablespoon avocado oil
- 1 teaspoon sesame seeds
- 2 cups hot cooked cauliflower rice for serving
- 1/4 cup sliced green onion for garnish
Instructions
- Whisk all the sauce ingredients (except the tapioca starch) together in a large frying pan over medium-high heat and bring to a boil.
- Once boiling, whisk the tapioca starch and 2 teaspoons of the hot sauce together in a separate small bowl until smooth. While constantly whisking, pour back into the frying pan until smooth. Let the sauce come to a boil, stirring until the sauce thickens—about 2-3 minutes.
- Turn down the heat to medium-low and cook for an additional 30 seconds to 1 minute. Transfer to a large bowl, season with a pinch of salt, and cover to keep warm.
- For the chicken, place the tapioca starch and a pinch of salt in a large zip-lock bag. Add in the chicken and toss until coated.
- Heat 1 tablespoon of the oil in a large frying pan over medium-high heat. Add in half the chicken and cook until golden brown, about 2-3 minutes. Flip and repeat on the other side. Once cooked, transfer to a plate lined with paper towels. Blot off any excess oil. Add another 1 tablespoon of oil to the pan and cook the remaining chicken.
- Transfer chicken to the bowl with the sauce, along with the sesame seeds. Stir until well coated.
- Serve over cauliflower rice and garnish with a sprinkle of green onion. Enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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