I am so excited to share today’s recipe with you all! Cheater Sesame Chicken is everything you love about takeout Chinese sesame chicken but is made in your own kitchen. It takes mere minutes without any deep frying. I call that a win!
I know I’ve mentioned my love of Chinese food before here on Foodie with Family. I’ve also mentioned how sad I was when my favourite Chinese restaurant closed its doors for good to allow the owner to retire.
Because I live very rurally, there aren’t many Chinese food options nearby, and those within driving distance just don’t ding my chimes. I’m a little choosy.
What that means is that I’ve had to figure out how to scratch that itch for American-Chinese classics like easy spicy broccoli beef and sesame chicken.
I’m happy to say that my desperation for Chinese chicken takeout had some excellent results. It was so fast and simple to make, delivered so much wow, and made all my guys so happy.
We liked it so much that we made and ate it four times in two weeks even after nailing the recipe on the first go ’round. It automatically made it into everyone’s favourites list here. I am sure you all will love it, too!
The simplicity of Cheater Sesame Chicken is in the every day ingredients; ground chicken, chicken broth, brown sugar, soy sauce, ginger, garlic, cornstarch, sesame seeds, and green onions. There are very few proper grocery stores in America where you’d be at a loss for any of these ingredients.
Combine easy-to-find ingredients with about 10 minutes of hands-on time, and a recipe that makes this ardent Chinese food lover happy, and you have a recipe for deliciousness. No takeout containers needed!
Ground Chicken Stir Fry
Ground chicken is pretty easy to find in most grocery stores, but if you have trouble finding it you have two options. You can either grind your own from boneless, skinless chicken thighs, or substitute a lean ground turkey.
The butcher’s counter at your local grocery store might even be willing to grind it for you if you ask them! They’re pretty helpful, usually.
If you haven’t cooked with ground chicken before, you might be surprised at how differently it cooks. Don’t “brown” the meat, but rather just watch for it to become opaque and no longer pink.
That will indicate it’s done. Don’t worry if there are a couple light pink bits showing here or there, though, as you’ll be finishing the cooking process in the simmering sauce as it thickens.
Because we use such a large quantity of soy sauce in the recipe, it is imperative that we use a low-sodium soy sauce for our Cheater Sesame Chicken, otherwise it will render our finished product too salty!
Likewise, it’s best to use a low-sodium chicken broth or stock for our sauce. It’s just easier to start with low-sodium ingredients and adjust the saltiness upward if our tastes prefer that than it is to take sodium out at the end.
Toasted sesame seeds are easy to find in Asian foods sections of grocery stores, but if you can’t locate them, you can quickly toast your own. Simply put your sesame seeds in a dry frying pan or saucepan over a medium heat.
Shake the pan back and forth until the seeds are fragrant. Immediately transfer them to a small bowl or plate to cool, as leaving them in the pan will almost certainly scorch them.
Reserve a few sesame seeds and green onion slices aside when you stir the bulk of them into the Cheater Sesame Chicken. That will give you a little to garnish your Chinese chicken before serving.
We have happily eaten Cheater Sesame Chicken over rice, on lettuce leaves as wraps, and on spinach salads for lunch. How will you eat it?
Love this Cheater Sesame Chicken? Try these other shortcut or Asian dishes!
- 15 Minute Korean Style Beef
- Lazy Sushi Bowls
- One Pot Lightened Up Chicken Parmesan Pasta {25 Minute Meal}
- Chicken Sausage, Kale, and Mushroom One Pot Pasta {25 Minute Meal}
Use these to make Cheater Sesame Chicken
Ground Chicken Recipes
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Check out how easy it is to make Cheater Sesame Chicken!
Cheater Sesame Chicken
Rate RecipeIngredients
- 1 tablespoon sunflower or refined coconut oil
- 2 pounds ground chicken
- 1 teaspoon kosher salt
- 6 cloves garlic minced
- 2 tablespoons grated ginger or ginger paste
- 1-2 tablespoons chili garlic sauce
- 3/4 cup brown sugar
- 1/2 cup low sodium soy sauce
- 1/4 cup toasted sesame oil
- 1 1/4 cups low sodium chicken broth or stock plus 1/4 cup, separated
- 2 tablespoons cornstarch
- 2 tablespoons toasted sesame seeds
- 8 green onions thinly sliced
Instructions
- Drizzle the sunflower or coconut oil into a stainless steel everyday pan or cast iron skillet with high sides over medium heat. Add the ground chicken, sprinkle the salt over the chicken, and cook, breaking up with a bamboo or wooden spoon until opaque and no longer pink. Stir in the minced garlic and ginger, raise the heat to medium high, and cook until fragrant, about 1 minute. Stir in the chili garlic paste and brown sugar and cook for 30 seconds. Whisk together the soy sauce, sesame oil, and 1 1/4 cups chicken stock and pour over the chicken. Bring to a simmer.Whisk together the remaining 1/4 cup of chicken stock and the cornstarch until smooth. Pour into the simmering chicken and sauce, stirring vigorously until combined. Return to a simmer, drop the heat to medium low, and let bubble and thicken for about 3 minutes, adding chicken stock, 1 tablespoon at a time if it becomes too thick.Remove from the heat and stir in the sesame seeds and green onions. Serve hot on rice, warm on lettuce leaves, or cold on salads.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
did you make this recipe?
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This post was originally published January 29, 2018 and updated in February of 2021.
Reader's Thoughts...
Barb says
Absolutely delicious ! I used boneless chicken breast and chopped it up into little pieces as well as white mushrooms chopped up. Turned out beautifully ! Thanks for the recipe !
Rebecca says
Thanks so much, Barb! I’m so glad you loved it!
Rosanne Cowen says
This is a quick and easy treat that my family loves! I serve it with steamed broccoli and brown rice. It’s always a hit!
Rebecca says
Thanks so much for taking the time to rate the recipe and let me know you love it, Rosanne! I truly appreciate it!
CB says
How many servings is this? It’s not listed anywhere that I can see.
CB says
Never mind. I found it way at the top.
JM says
Great recipe! I reduced everything by one half since only using one pound of ground chicken and served with ramen noodles! 😋 yummy and easy.
Rebecca says
I’m so glad you love it! Thanks for taking the time to rate the recipe and let me know you dig it, JM!
A says
A little too sweet and too much liquid for my taste. I probably won’t make this recipe again.
Sara says
This is a phenomenal recipe, and it’s in frequent rotation in our house (though I usually reduce the chili garlic sauce because of spice level). Last night, I made it as a special dinner for my aunt’s 70th birthday and realized in horror I’d only bought one pound of ground chicken. I ended up subbing in steamed broccoli and sugar snap peas, and it was divine- enough sauce to cover all the meat and veggies and soak into the rice. Everyone licked their plates and asked for the recipe. Thank you so much!
Rebecca says
Thank YOU, Sarah! I appreciate you taking the time to rate the recipe and let me know you love it. And I love hearing how you made it work even though you didn’t have enough ground chicken!
Chef John says
I love your recipes. Even as a fellow former professional chef, my wife and I use them all the time to feed out brood. There are three diabetics living in my household, so we love that you include nutritional information. The only thing is you never say how many portions are in each recipe or if the info is for the entire recipe.
Rebecca says
Hi Chef John! Thanks so much!! Most of these are split into portions in order to get the nutritional info (which is based on servings), but I’ll have to see whether I can switch the settings to show the number of servings per recipe.
Rebecca says
Hey Chef John- I checked the recipe settings and they all show how many servings are in each recipe. The nutritional information is per serving. If you look in the printable recipe card it is there.
Cindy says
A few Asian restaurants have told me that if you omit the sesame seeds, Sesame Chicken becomes General Tso’s. Do you think that would work for this recipe? I have nothing against sesame seeds, myself, but General Tso’s is my husband’s absolute favorite.
Rebecca says
Hi Cindy- I am not sure! I mean, I think it would still be delicious, but as to whether that is the only difference, I’m not sure!
Carla says
Fabulous! I added shredded carrots, added great flavor and a beautiful pop of color.
Rebecca says
That sounds wonderful, Carla! Thanks for taking the time to rate the recipe and let me know you love it!
Lisa says
This sounds fantastic. Is it possible to use cut up chicken breast instead?
Rebecca says
I’d imagine that’d be great as long as you finely chop it! You’ll have to adjust the cooking time and likely add fat, though. 🙂
Jay says
It was delicious!! We had it over brown river. Only minor , but was just a tad salty for our taste. Maybe it was because we forgot the sugar or maybe will do less low sodium soy sauce next time.
Thank you !
Rebecca says
Hi Jay! Thanks for letting me know you liked it. The saltiness could most definitely be due to both of those things. The sugar definitely contributes to the final sauce and low sodium soy sauce is my soy sauce of choice all the time. 🙂
Sharon A Rader says
Love, love, love this!
Rebecca says
Thank you, Sharon! I’m so glad you love it AND that you took the time to let me know and rate the recipe!
Lisa says
This is VERY good. I will back off of the brown sugar just a bit the next time but will make it as instructed otherwise.
Rebecca says
I’m so glad you love it, Lisa! Thanks so much for taking the time to give me your feedback and to rate the recipe!xoxo
Ashley J McMillan says
This is a winner recipe! I did cut the brown sugar in 1/2. And served over rice with a salad. Could add broccoli, water chestnuts, or serve in lettuce wraps — really wonderful flavor. Putting in the rotation! Thank you!!
Rebecca says
I’m so glad you loved it, Ashley!! Thanks for taking the time to rate the recipe and let me know you love it!