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A delicious plate of Tasty High Protein Sesame Chicken

Tasty High Protein Sesame Chicken

Enjoy a delicious and healthy high-protein meal with this flavorful sesame chicken recipe. Packed with tender chicken, crisp green beans, and a tangy-sweet sauce, it's perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.25 lbs chicken cut into 1-inch bite-sized cubes for even cooking
  • 0.75 tbsp avocado oil I prefer Chosen Foods for its high smoke point
  • 0.25 cup coconut aminos gives a deep umami flavor with less sodium
  • 1.5 tbsp honey provides a touch of sweetness to balance the savory flavors
  • 1.25 tbsp sesame oil for an authentic nutty aroma and flavor
  • 0.75 tsp ginger freshly grated for a spicy, aromatic kick
  • 1 tbsp garlic minced or crushed for maximum flavor release
  • 2 tbsp rice vinegar I use Marukan seasoned rice vinegar
  • 0.25 tsp black pepper freshly ground for best results
  • 1 tsp lime zest adds a bright, citrusy aroma to the dish
  • 1 tbsp lime juice freshly squeezed for a vibrant, tangy finish
  • 1 tbsp sesame seeds for garnish and a pleasant crunch
  • 0.125 tsp red pepper flakes adjust to your preferred level of spice
  • 2 cups green beans trimmed and snapped into 2-inch pieces
  • 1 cup white rice cook according to package instructions, served as a side

Equipment

  • Large Skillet
  • Saucepan
  • Mixing Bowl

Method
 

  1. In a medium bowl, combine the cut chicken with half of the coconut aminos, sesame oil, ginger, garlic, rice vinegar, black pepper, lime zest, and lime juice. Stir well to coat and marinate for at least 10 minutes while you prepare other ingredients.
  2. Cook the white rice according to package directions. Meanwhile, steam or boil the green beans until tender-crisp, about 3-5 minutes. Set aside.
  3. Heat avocado oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
  4. In a small bowl, whisk together the remaining coconut aminos, honey, and red pepper flakes to create the sauce. Pour the sauce over the cooked chicken in the skillet and stir to coat. Cook for 1-2 minutes until the sauce slightly thickens.
  5. Add the cooked green beans to the skillet with the chicken and sauce. Toss gently to combine and heat through.
  6. Serve immediately over the prepared white rice, garnished with sesame seeds.

Notes

This dish pairs wonderfully with a sprinkle of fresh cilantro or chopped green onions. Feel free to substitute green beans with broccoli or snap peas for variety. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.