Sesame Garlic Chicken Recipe

I turned my Sesame Garlic Chicken stir fry into crisp Asian Chicken Lettuce Wraps you can make in under 30 minutes using a secret sesame garlic glaze that rivals takeout.

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I love making this Sesame Garlic Chicken because it hits takeout flavors faster than most deliveries. I use boneless skinless chicken thighs and garlic, and the sauce turns sticky and glossy in under 30 minutes.

Sometimes I don’t even plate it with rice, I toss leftovers into Honey Sesame Chicken And Egg Fried Rice or pile the hot chicken into Asian Chicken Lettuce Wraps when I’m feeling lighter. It looks simple but there’s a tiny trick I use that makes it sing, and yeah its a little messy when you cook but somehow thats part of the charm.

Try it, you might stop ordering out.

Ingredients

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Chicken (thighs or breasts): main source of protein, filling and keeps wraps hearty and satisfying.
Garlic: strong savory punch, tiny calories, has antioxidants and really wakes up the sauce.
Ginger: fresh warming zing, helps digestion, brightens the sauce with citrus like notes.
Soy sauce: salty umami base, adds depth and savory balance, low sodium keeps it lighter.
Honey or brown sugar: gives sweet glaze and sticky texture, balances salty and tangy.
Sesame oil, seeds and green onions: nutty aroma, crunchy seeds and fresh onion bite.
Butter or bibb lettuce: crisp tender leaves, low carb vessel that keeps bites light.

Ingredient Quantities

1 lb boneless skinless chicken thighs or breasts

4 garlic cloves, minced

1 tbsp fresh ginger, minced

1/4 cup soy sauce (low sodium works)

1 tbsp oyster sauce

2 tbsp honey or packed brown sugar

1 tbsp rice vinegar

1 tbsp sesame oil

2 tbsp vegetable oil or canola oil

1 tbsp cornstarch

2 tbsp water

1/4 cup chicken broth or water

1 to 2 tsp toasted sesame seeds

2 green onions, thinly sliced

1 head butter or bibb lettuce, leaves separated for wraps

Salt and black pepper to taste

Optional: 1/4 tsp red pepper flakes or 1 tsp sriracha

How to Make this

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1. Cut 1 lb boneless skinless chicken thighs or breasts into bite sized pieces, pat dry with paper towel and season lightly with salt and black pepper; if using breasts slice against the grain so they stay tender.

2. In a bowl whisk together 1/4 cup soy sauce, 1 tbsp oyster sauce, 2 tbsp honey or packed brown sugar, 1 tbsp rice vinegar, 1 tbsp sesame oil and 1/4 cup chicken broth or water; add optional 1/4 tsp red pepper flakes or 1 tsp sriracha now if you want heat.

3. Mix 1 tbsp cornstarch with 2 tbsp water to make a smooth slurry and set aside; this will thicken the sauce at the end.

4. Toss the chicken with a light dusting of extra cornstarch if you want a slight crust before cooking, or just leave plain if you prefer lighter; both work, I usually dust it for texture.

5. Heat 2 tbsp vegetable or canola oil in a large skillet or wok over medium high heat until shimmering; cook chicken in a single layer in batches so it browns, about 3 to 4 minutes per side depending on size, then remove to a plate (don’t overcrowd or it steams).

6. Lower heat to medium, add a touch more oil if needed, quickly sauté 4 minced garlic cloves and 1 tbsp minced fresh ginger for about 30 seconds until fragrant but not burned.

7. Pour the sauce mixture into the pan, scrape up any browned bits, bring to a simmer then return the chicken to the pan; simmer 2 to 3 minutes to finish cooking and let flavors meld.

8. Stir the cornstarch slurry again and slowly add to the simmering sauce while stirring; cook 1 more minute until sauce thickens and coats the chicken, then turn off heat and stir in 1 tbsp sesame oil for shine and flavor.

9. Sprinkle with 1 to 2 tsp toasted sesame seeds and 2 thinly sliced green onions, taste and adjust salt or pepper; to serve spoon the chicken into butter or bibb lettuce leaves and fold like wraps, garnish with extra sriracha if you like.

Tip: use thighs for juicier results, pat the chicken really dry so it browns, don’t rush the high heat sear, and let the sauce rest a minute off the heat to thicken up perfect.

Equipment Needed

1. Large heavy skillet or wok, for searing and simmering the chicken
2. Chef’s knife and cutting board, to slice the chicken and mince garlic and ginger
3. Mixing bowls, one for the sauce and one for tossing the chicken
4. Measuring cups and spoons, for the soy, vinegar, honey and cornstarch
5. Whisk or fork, to mix the sauce smooth
6. Small bowl and spoon, to make the cornstarch slurry
7. Tongs or spatula, to turn the chicken without tearing it
8. Paper towels and a plate, to pat the chicken dry and rest browned pieces

FAQ

Can I use chicken breasts instead of thighs? Yes, breasts work fine, just slice them thinner or pound slightly so they cook fast and stay juicy; thighs are more forgiving though. Cook until internal temp reads 165 F, usually 3 to 4 minutes per side for sliced breast pieces.

How do I make the sauce thicker? Use the cornstarch slurry from the ingredients (1 tbsp cornstarch mixed with 2 tbsp water), whisk it into the simmering sauce and cook 30 to 60 seconds until glossy. If it gets too thick add a splash of chicken broth or water.

Can I make this gluten free? Yes, swap soy sauce for tamari or coconut aminos and use a gluten free oyster sauce or omit it and add a little extra tamari plus a drop of fish sauce for umami. Always check labels cause some sauces contain wheat.

How long can I store leftovers and how do I reheat them? Keep in an airtight container in the fridge for 3 to 4 days or freeze up to 3 months. Reheat gently in a skillet with a splash of water or broth over medium heat so it doesnt dry out, or microwave covered in short bursts stirring between.

How do I get a good sear and prevent the chicken from sticking? Pat the pieces dry first, season, heat the pan until very hot, add oil, then add chicken without crowding the pan. Let it cook undisturbed so it forms a crust, then flip, about 2 to 4 minutes a side depending on thickness.

How do I make this spicy or serve as lettuce wraps? For heat add 1 tsp sriracha or 1/4 tsp red pepper flakes to the sauce, taste and adjust. To make wraps, spoon warm chicken into butter or bibb lettuce leaves, top with sliced green onions and toasted sesame seeds, add extra hot sauce if you want more kick.

Sesame Garlic Chicken Recipe Substitutions and Variations

Soy sauce (1/4 cup): swap with tamari for gluten free, or coconut aminos for soy free. Coconut aminos are milder so add a pinch of salt or a squeeze of rice vinegar if needed.
Oyster sauce (1 tbsp): replace with hoisin for a similar sweet savory hit, or mix 1 tsp miso + 1 tsp soy + a little sugar for a vegetarian stand in.
Sesame oil (1 tbsp): if you dont have toasted sesame oil stir 1 tbsp tahini with 1 tsp neutral oil to loosen it, or use neutral oil and bump the toasted sesame seeds for flavor.
Cornstarch (1 tbsp): use arrowroot or potato starch 1:1 for a clear glossy sauce, or all purpose flour at about double the amount if thats all you got but sauce wont be as glossy.

Pro Tips

1. Pat the chicken really dry and if youre using breasts slice against the grain, this helps keep them tender instead of rubbery.

2. Lightly dust the pieces with cornstarch for a little crust, but dont overdo it or the sauce wont cling the way you want.

3. Cook in a single layer and in batches so the pan stays hot and you get a good brown sear, overcrowding makes the chicken steam instead.

4. Add the cornstarch slurry slowly while stirring so the sauce thickens evenly, then turn off the heat and stir in sesame oil for shine and extra flavor, taste at the end and tweak salt or sweetness since sauces vary.

Recipe by James Level

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I turned my Sesame Garlic Chicken stir fry into crisp Asian Chicken Lettuce Wraps you can make in under 30 minutes using a secret sesame garlic glaze that rivals takeout.

Servings

servings

Calories

398

kcal

Equipment: 1. Large heavy skillet or wok, for searing and simmering the chicken
2. Chef’s knife and cutting board, to slice the chicken and mince garlic and ginger
3. Mixing bowls, one for the sauce and one for tossing the chicken
4. Measuring cups and spoons, for the soy, vinegar, honey and cornstarch
5. Whisk or fork, to mix the sauce smooth
6. Small bowl and spoon, to make the cornstarch slurry
7. Tongs or spatula, to turn the chicken without tearing it
8. Paper towels and a plate, to pat the chicken dry and rest browned pieces

Ingredients

1 lb boneless skinless chicken thighs or breasts
4 garlic cloves, minced
1 tbsp fresh ginger, minced
1/4 cup soy sauce (low sodium works)
1 tbsp oyster sauce
2 tbsp honey or packed brown sugar
1 tbsp rice vinegar
1 tbsp sesame oil
2 tbsp vegetable oil or canola oil
1 tbsp cornstarch
2 tbsp water
1/4 cup chicken broth or water
1 to 2 tsp toasted sesame seeds
2 green onions, thinly sliced
1 head butter or bibb lettuce, leaves separated for wraps
Salt and black pepper to taste
Optional: 1/4 tsp red pepper flakes or 1 tsp sriracha

Directions

Cut 1 lb boneless skinless chicken thighs or breasts into bite sized pieces, pat dry with paper towel and season lightly with salt and black pepper; if using breasts slice against the grain so they stay tender.
In a bowl whisk together 1/4 cup soy sauce, 1 tbsp oyster sauce, 2 tbsp honey or packed brown sugar, 1 tbsp rice vinegar, 1 tbsp sesame oil and 1/4 cup chicken broth or water; add optional 1/4 tsp red pepper flakes or 1 tsp sriracha now if you want heat.
Mix 1 tbsp cornstarch with 2 tbsp water to make a smooth slurry and set aside; this will thicken the sauce at the end.
Toss the chicken with a light dusting of extra cornstarch if you want a slight crust before cooking, or just leave plain if you prefer lighter; both work, I usually dust it for texture.
Heat 2 tbsp vegetable or canola oil in a large skillet or wok over medium high heat until shimmering; cook chicken in a single layer in batches so it browns, about 3 to 4 minutes per side depending on size, then remove to a plate (don’t overcrowd or it steams).
Lower heat to medium, add a touch more oil if needed, quickly sauté 4 minced garlic cloves and 1 tbsp minced fresh ginger for about 30 seconds until fragrant but not burned.
Pour the sauce mixture into the pan, scrape up any browned bits, bring to a simmer then return the chicken to the pan; simmer 2 to 3 minutes to finish cooking and let flavors meld.
Stir the cornstarch slurry again and slowly add to the simmering sauce while stirring; cook 1 more minute until sauce thickens and coats the chicken, then turn off heat and stir in 1 tbsp sesame oil for shine and flavor.
Sprinkle with 1 to 2 tsp toasted sesame seeds and 2 thinly sliced green onions, taste and adjust salt or pepper; to serve spoon the chicken into butter or bibb lettuce leaves and fold like wraps, garnish with extra sriracha if you like.
Tip: use thighs for juicier results, pat the chicken really dry so it browns, don’t rush the high heat sear, and let the sauce rest a minute off the heat to thicken up perfect.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.