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Easy skillet sesame chicken, like takeout but better

Need to get dinner ready in a rush? This easy sesame chicken will keep you from picking up the phone for takeout.

My husband is a complete and total Chinese takeout fan. If I have to work late or I’m out of town, I could put money down that he will order takeout. I get that it is totally easy, but the ingredients in the take-out Chinese food always give me pause.

Quick and easy skillet sesame chicken

What are they putting in my sauce? Am I going to feel so thirsty after eating my food that I drink a gallon of water? Forget about it — I’ll just make my own. This simple sesame chicken dish is perfect served over a giant bowl of rice and totally hits the take-out Chinese spot.

Quick and easy skillet sesame chicken recipe

Slightly adapted from Iowa Girl Eats

Serves 4


  • 1 large egg
  • 2 tablespoons cornstarch
  • 2 chicken breasts, chunked
  • 1-2 tablespoons sesame oil
  • 1/4 cup dark brown sugar
  • 4 tablespoons low-sodium soy sauce
  • 2 tablespoons toasted sesame seeds
  • 2 garlic cloves, minced
  • 2 cups brown or white rice, cooked


  1. In a medium-size mixing bowl, whisk together the egg and cornstarch. Add in the chicken breasts, and stir to evenly coat.
  2. In a large skillet over medium-high heat, add the oil. Once the oil is hot, add in the coated chicken, and cook until it is lightly browned and cooked through.
  3. Turn the heat down to low.
  4. In a medium bowl, whisk together the brown sugar, soy sauce, sesame seeds and garlic.
  5. Pour the sauce into the skillet with the chicken, stir to coat, and cook until the sauce is thick and warmed throughout, about 5 minutes.
  6. Serve the sesame chicken over rice.

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