Sesame Ginger Chicken

Sesame Ginger Chicken

Homemade Chinese take out? I think yes! This recipe is so quick and easy and delicious there is no reason to go for take out. My version is not breaded, but you could totally do a breaded version as well with the same sauce, yum! I just like to try to keep it lighter and healthier, plus it’s way quicker and easier and less clean up. I think this is a great week night meal since it can be thrown together so quickly.  I like to serve it with some rice and some sort of green veggie (you should have veggies every meal! :-)) broccoli, green beans, asparagus are all great choices to me, whatever I have on hand.

Sesame Ginger Chicken

1 lb boneless skinless Chicken (I used thighs, but breasts would work just as well)
1 Tbsp Coconut Oil
1/4 cup Chicken Broth
3 Tbsp Soy Sauce
2 Tbsp Rice Vinegar
2 Tbsp Sesame Oil
1 Tbsp Honey
2 Tbsp Corn Starch
2 Tbsp Fresh Ginger, minced
2-3 cloves Garlic, minced
1 Tbsp Sesame Seeds, toasted (plus more for garnishing if desired)

In large skillet, heat coconut oil over medium heat. Wash and trim chicken, cut into large chunks. Add chicken to skillet and cook chicken for 5-7 minutes, until browned, tossing every so often for even cooking/browning. Meanwhile combine remaining ingredients in small bowl. Once chicken is browned add sauce to pan and bring to simmer over medium-high heat, once simmering cook 2-3 minutes until sauce begins to thicken. Remove from heat and allow to cool for a few minutes before serving, sauce will continue to thicken as it cools. Serve warm with rice (and veggies!)