Better Than Takeout Sesame Chicken

Ingredients

• 300 g Jasmine Rice (washed; yields about 3 cups cooked)
• 550 ml Water (cold)
• 1 tbsp Sesame Seeds (optional, toasted for extra flavor)
• 3 tsp Light Soy Sauce (low‑sodium)
• 1 tbsp Dark Soy Sauce (adds color)
• 2.5 tbsp Honey (about 50 g; can reduce for less sweetness)
• 1 tbsp Brown Sugar (optional)
• 1.5 tbsp Rice Wine Vinegar
• 1 tbsp Shaoxing Wine (optional)
• 180 ml Chicken Stock (low‑sodium)
• 1 tsp Sesame Oil
• 3 cloves Garlic (grated into a paste)
• 15 g Ginger (peeled and grated)
• 1 pinch Ground White Pepper
• 3 Spring Onion (separate white and green parts; white used in rice, green for garnish)
• 900 g Chicken Thighs (boneless, skinless; can substitute chicken breast)
• 0.25 tsp Baking Soda (helps tenderize the chicken)
• 1 pinch Salt
• 1 tsp Peanut Oil (or use cooking spray for fewer calories)
• 0.5 tbsp Extra Sesame Seeds (for garnish and rice mix)

Instructions

1. Cook Jasmine Rice

   Rinse 300 g jasmine rice until water runs clear. Transfer to a saucepan, add 550 ml cold water, stir once, and bring to a rapid boil over high heat. Cover, reduce to low, and simmer 12 minutes. Turn off heat and let sit, still covered, for 5 minutes to finish steaming.

   Time: PT22M

2. Toast Sesame Seeds (Optional)

   Heat a small pan over medium heat, add 1 tbsp sesame seeds, and stir constantly for 1–2 minutes until lightly golden and fragrant. Remove immediately to prevent burning.

   Time: PT2M

3. Prepare Sesame Glaze

   In a bowl combine 3 tsp light soy sauce, 1 tbsp dark soy sauce, 2.5 tbsp honey, 1 tbsp brown sugar (optional), 1.5 tbsp rice wine vinegar, 1 tbsp Shaoxing wine (optional), 180 ml chicken stock, 1 tsp sesame oil, grated garlic paste (3 cloves), grated ginger (15 g), and a pinch of ground white pepper. Whisk until smooth.

   Time: PT5M

4. Slice Spring Onions

   Thinly slice 2–3 spring‑onion stalks. Separate the white roots from the green tops; set aside white parts for the rice and green tops for garnish.

   Time: PT2M

5. Dice and Season Chicken

   Trim 900 g chicken thighs into bite‑size cubes (about 1‑inch). Place in a mixing bowl, add 0.25 tsp baking soda, a pinch of salt, and a pinch of ground white pepper. Toss with clean hands until evenly coated.

   Time: PT5M

6. Pan‑Sear First Batch of Chicken

   Heat the large skillet over high heat until smoking hot. Add 1 tsp peanut oil. Add half of the seasoned chicken in a single layer, avoiding crowding. Let sit undisturbed 2‑3 minutes to develop a crust, then stir and continue cooking, flipping every 2‑3 minutes, until the batch is golden and cooked through (about 7‑8 minutes total). Transfer to a plate.

   Time: PT8M

7. Pan‑Sear Second Batch of Chicken

   Re‑heat the skillet if needed, add a splash more oil, and repeat the searing process with the remaining chicken. Cook until golden and fully cooked, about 7‑8 minutes. Transfer to the plate with the first batch.

   Time: PT8M

8. Reduce Glaze and Coat Chicken

   Return the empty skillet to high heat, pour in the prepared sesame glaze, and stir to loosen any fond. Bring to a gentle boil, then lower to a simmer and cook 5‑6 minutes, stirring occasionally, until the sauce thickens to a glaze that coats the back of a spoon.

   Time: PT6M

9. Finish Chicken in Glaze

   Return all cooked chicken (with any resting juices) to the skillet. Add half of the toasted sesame seeds, crushing them lightly between fingers. Toss to coat and cook an additional 2 minutes so the glaze adheres fully. Taste and adjust seasoning with a pinch more sesame oil or salt if needed.

   Time: PT2M

10. Combine Rice with Sesame Flavors

    Fluff the cooked jasmine rice with a fork. Stir in the remaining white parts of the spring onions, 1 tsp sesame oil, and the remaining toasted sesame seeds (crushed). Season with a little salt and pepper if desired.

    Time: PT2M

11. Portion and Store

    Allow the rice and chicken to cool for 15‑20 minutes. Divide the sesame rice onto the bottom of five 750 ml meal‑prep containers, then top with the glazed chicken. Drizzle any remaining pan sauce over each portion. Seal containers.

    Time: PT5M

Nutrition Facts

Calories

600

Protein

30 g

Carbohydrates

60 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Jasmine Rice: Basmati rice, short‑grain rice
• Instead of Sesame Seeds: pumpkin seeds
• Instead of Light Soy Sauce: regular soy sauce
• Instead of Dark Soy Sauce: add a dash of molasses
• Instead of Honey: maple syrup
• Instead of Brown Sugar: coconut sugar
• Instead of Rice Wine Vinegar: apple cider vinegar
• Instead of Shaoxing Wine: dry sherry
• Instead of Chicken Stock: vegetable broth, water + bouillon
• Instead of Sesame Oil: peanut oil
• Instead of Garlic: garlic powder
• Instead of Ginger: ground ginger
• Instead of Ground White Pepper: black pepper
• Instead of Spring Onion: chives
• Instead of Chicken Thighs: chicken breast
• Instead of Peanut Oil: canola oil, vegetable oil

Equipment Needed

• Saucepan
• Small Pan
• Large Skillet or Wok
• Mixing Bowl
• Microplane
• Measuring Spoons
• Measuring Cup
• Fork or Spatula
• Meal‑Prep Containers (≈750 ml each)
• Stove

Critical Steps — Do Not Skip

• Toasting sesame seeds without burning
• High‑heat searing of chicken to develop crust
• Reducing the glaze to proper thickness

Chef Tips from the Video

• Crush toasted sesame seeds between your fingers for maximum aroma.
• Use a microplane for garlic and ginger to create a smooth paste that integrates fully into the glaze.
• Let the pan re‑heat between chicken batches to maintain high temperature.

Troubleshooting

Storage

Refrigerator: Up to 4 days in sealed containers

Freezer: Up to 4 months; thaw overnight in fridge before reheating

Room temperature: Not recommended; food safety risk

Make-Ahead Tips

• Cool the rice and chicken completely before sealing containers to prevent sogginess.
• Portion sauce separately if you prefer a less saucy rice.
• Reheat in microwave 3 minutes, stirring halfway through for even heating.

Frequently Asked Questions