Asian High Protein Sesame Chicken

Asian High Protein Sesame Chicken is a protein-packed twist on a classic favorite. Juicy chicken bites take a plunge in a creamy Greek yogurt marinade before they’re pan-seared to golden perfection and glazed in a tangy-sweet honey-soy-sesame sauce. Every bite bursts with nutty sesame aroma, a spicy-sweet zing, and bright scallions that add a pop of freshness. Whether you’re fueling post-workout or craving a satisfying dinner, this recipe is bound to become a go-to for weeknight feasts.

Key Ingredients

Here’s what you need to whip up this savory sesame chicken masterpiece:

• 500 g chicken breast, cut into bite-sized pieces: Lean protein that soaks up the yogurt marinade and crisps beautifully when pan-fried.
• 50 g Greek yogurt: Creamy tenderizer that adds tang and helps the chicken stay juicy.
• 2 tbsp low sodium soy sauce: Salty umami base that deepens overall flavor without overwhelming sodium.
• 1 tbsp sesame oil: Aromatic oil that infuses each bite with rich, nutty depth while cooking.
• 2 tsp grated ginger: Bright, warm spice that adds a zesty ginger kick.
• 2 cloves garlic, minced: Savory backbone that pairs perfectly with the sesame glaze.
• 1 tsp chili flakes: Adds just the right amount of heat for a subtle spicy layer.
• 30 g cornstarch: Coating agent that ensures a crispy, golden exterior on the chicken.
• 1 tbsp honey: Natural sweetener that balances the soy and vinegar in the glaze.
• 1 tsp rice vinegar: Delicate acidity that brightens the sauce’s sweetness.
• 1 tbsp water: Helps thin the sauce for even coating and slight thickening.
• 1 tbsp sesame seeds: Finishing touch that brings crunch and extra sesame flavor.
• 2 stalks green onion, sliced: Fresh garnish that adds color and mild oniony freshness.

How To Make Asian High Protein Sesame Chicken

Let’s bring everything together step by step. These instructions guide you through marinating, crisping, and glazing the chicken to achieve that signature balance of tender meat and sticky, sweet-savory sauce.

1. In a bowl, combine the Greek yogurt, soy sauce, grated ginger, minced garlic and chili flakes, then toss in the chicken pieces to coat evenly. Cover and marinate for at least 30 minutes in the refrigerator so each bite soaks up the flavors.

2. Remove the chicken from the marinade and place it in a shallow dish. Toss with cornstarch until every piece is lightly and evenly coated, which will help produce a crispy exterior when cooked.

3. Heat sesame oil in a large pan over medium-high heat until shimmering. Add the chicken pieces in a single layer, allowing space for browning. Cook for about 8 minutes, turning occasionally, until each piece is golden brown and cooked through.

4. In a small bowl, whisk together honey, rice vinegar and water until smooth, creating the glossy sauce that will cling to the chicken.

5. Pour the sauce into the pan and stir continuously for about 2 minutes, allowing it to thicken slightly and coat every crispy chicken bite.

6. Sprinkle sesame seeds and sliced green onions over the chicken. Remove from heat immediately to prevent overcooking, then serve hot for the best texture and flavor.

Serving Suggestions

Pairing this chicken with the right sides takes it to the next level. Here are a few simple ideas to turn it into a memorable meal:

• Steam vegetables like broccoli or bok choy on the side for vibrant color and extra nutrients.
• Serve over a bed of brown rice or quinoa to soak up the glossy sesame sauce and boost your fiber intake.
• Add a side of cucumber salad tossed with rice vinegar and sesame oil for a refreshing, crunchy contrast.
• Pair with edamame sprinkled with sea salt for an additional protein hit and satisfying pop of green.

Tips For Perfect Asian High Protein Sesame Chicken

Mastering this recipe is all about timing and customization, so here are a few friendly pointers to help you nail that perfect balance of crispy, tender chicken and a glossy sesame glaze every time:

• Marinate chicken up to overnight in the refrigerator for even deeper flavor penetration and juicier bites.
• Swap cornstarch for arrowroot powder as a gluten-free option; arrowroot yields a slightly more translucent crust with the same crispiness.
• Adjust chili flakes to your preferred spice level—start with ½ teaspoon for mild heat or double it if you love a fiery kick.
• Serve alongside steamed vegetables, brown rice, or quinoa to round out the meal and make it a complete, balanced plate.

How To Store It

Planning ahead? Proper storage ensures your sesame chicken stays tender, flavorful and crispy for leftovers. Follow these methods to keep each bite as delicious as the first time around:

• Store in an airtight container in the refrigerator for up to 3 days to maintain flavor and prevent moisture loss.
• Keep sauce and chicken separate if possible, then combine when reheating to avoid soggy coating.
• Reheat in a skillet over medium heat, stirring occasionally, to restore a crispy exterior without drying out the chicken.
• Freeze in a freezer-safe bag or container for up to one month; thaw overnight in the fridge before reheating.

Frequently Asked Questions

Got questions? I’ve gathered some quick answers below:

• Q: How long should I marinate the chicken, and can I do it overnight?

A: The recipe calls for at least 30 minutes of marination. For a deeper flavor, you can marinate the chicken in the refrigerator for up to 8–12 hours overnight.

• Q: Can I substitute cornstarch with arrowroot powder, and will it affect the texture?

A: Yes, you can use arrowroot powder as a gluten-free alternative. Arrowroot will give a slightly more translucent and delicate coating, but it crisps up similarly to cornstarch when pan-fried. There may be a marginal difference in thickness, so ensure the chicken is evenly coated.

• Q: How can I adjust the spiciness of the dish?

A: The recipe uses 1 teaspoon of chili flakes, which provides a moderate heat. To reduce spiciness, start with ½ teaspoon or omit the flakes entirely and add them to taste at the end. To increase heat, you can add more chili flakes or a dash of sriracha.

• Q: Can I use bone-in chicken or chicken thighs instead of chicken breast?

A: You can substitute with boneless, skinless chicken thighs for a juicier result; just ensure they are cut into uniform bite-sized pieces. If using bone-in pieces, increase cooking time and check for doneness near the bone, aiming for an internal temperature of 165°F (74°C). Adjust marination and cooking times accordingly.

• Q: What’s the best way to tell when the chicken is cooked through?

A: Cook the chicken over medium-high heat for about 8 minutes, turning occasionally so each side browns evenly. The chicken is done when its exterior is golden and a meat thermometer reads 165°F (74°C) at the thickest part. Alternatively, cut a piece open to ensure there’s no pink inside.

• Q: How should I store and reheat leftovers?

A: Store any leftover sesame chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat for a few minutes, stirring gently, so the coating stays crisp. You can also microwave on medium power, but the coating may soften.

• Q: What sides pair best with this Asian High Protein Sesame Chicken?

A: Steamed vegetables, brown rice, or quinoa complement the savory-sweet flavors and add nutritional balance. Thinly sliced cucumbers or a simple Asian slaw offer crunch and freshness. For more protein, serve alongside edamame or a side of stir-fried tofu.

What Makes This Special

With its creamy yogurt marinade and sticky honey-soy glaze, this Asian High Protein Sesame Chicken delivers a perfect harmony of tender bites and crispy edges that sings to your tastebuds. The nutty sesame seeds and fresh scallions add irresistible texture and color, making it both a protein powerhouse and a crowd-pleaser for dinner parties or solo meals. Feel free to print this recipe and tuck it into your kitchen file for easy reference. If you try it out, let me know how it turned out or pop any questions below—I love hearing your feedback and kitchen triumphs!

Print Recipe

Asian High Protein Sesame Chicken

Author: Jason Brooks Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 10 mins Rest Time 30 mins Total Time 55 mins

Calories: 1225

Description

Golden chicken pieces pop with nutty sesame aroma and a spicy-sweet zing. Creamy yogurt-tenderized meat meets a glossy honey-soy sauce, brightened by fresh scallions and a kick of chili flakes.

Ingredients

Scale

1/2x 1x 2x 3x

• 500 g chicken breast cut into bite-sized pieces

• 50 g Greek yourt

• 2 tbsp low sodium soy sauce

• 1 tbsp sesame oil

• 2 tsp ginger grated

• 2 cloves garlic minced

• 1 tsp chili flakes

• 30 g cornstarch

• 1 tbsp honey

• 1 tsp rice vinegar

• 1 tbsp water

• 1 tbsp sesame seeds

• 2 stalks green onion sliced

Instructions

1. In a bowl combine Greek yogurt soy sauce ginger garlic and chili flakes then add chicken and marinate for at least 30 minutes.
2. Toss marinated chicken with cornstarch until evenly coated.
3. Heat sesame oil in a large pan over medium high heat then add chicken pieces and cook until golden brown and cooked through about 8 minutes.
4. In a small bowl whisk together honey rice vinegar and water to make the sauce.
5. Pour sauce into the pan with chicken and stir to coat allowing it to thicken slightly about 2 minutes.
6. Sprinkle sesame seeds and green onions over the chicken then remove from heat and serve immediately.

Note

• Marinate chicken up to overnight for deeper flavor
• Use arrowroot powder instead of cornstarch for a gluten free option
• Adjust chili flakes to your spice preference
• Serve with steamed vegetables brown rice or quinoa for a complete meal

Keywords: sesame chicken, high protein chicken, asian chicken recipe, yogurt marinade, honey soy sauce, healthy stir fry