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?
Make sure to tag @foodiewithfam on Instagram and #hashtag it #foodiewithfamily so I can check it out!
This post was originally published January 29, 2018 and updated in February of 2021.
Reader's Thoughts...
Karen says
Made this tonight, adding some red pepper and de treading the brown sugar. It was a winner. I will definitely make again thanks
Rebecca says
Thanks so much, Karen! I’m so glad you loved it.
pat says
any thoughts on what i can use in place of the brown sugar?
Rebecca says
Hi Pat- You could sub in coconut sugar if you’d like. Honey might work, as well, but you’d have to tinker with the proportions a bit.
KJ says
Loved this!! It was a hit with the whole family. I added broccoli florets, red bell pepper and cauliflower that I seared quickly in a little oil first and set aside to add w the scallions at the end (my kids eat more veggies that way). I also substituted coconut aminos for soy sauce, bc I can’t have soy. Still a great sauce.
Rebecca says
I’m so glad you like it, KJ! My family loves it, too. It’s such a great quick meal.
Maria says
Made it, fairly good. Would make it with less sugar next time and add mushrooms and/or chestnuts. Will try it again with aforementioned steps.
Jennifer says
I made this for lunch for the week. I ended up bringing the left overs to share at work with some friends. They both said they’d like the whole container of it for themselves. It’s that good! I love Chinese food, so I’m always on the lookout for a good recipe and this surpassed good right to great! I’ll definitely be making this again.
Christine says
Can I use sweet chili sauce in place of chili garlic sauce?
Rebecca says
Hi Christine- I think that would taste different but good. Please let me know how it works out for you if you try it.
Natalie says
We are in a low salt diet so I can’t use that much soy sauce. Can I substitute with something else?
Rebecca says
Hi Natalie- I’d google low-sodium substitutes for soy sauce. I’m afraid I don’t know any off of the top of my head. I wish I did!
Kristina says
I just made this for my family & it was a hit!! It took me longer than 10 minutes to make though. But, an easy dish to make & very delicious. We are it on a bed of chopped Romain.
Thanks for the recipe!
Do you happen to know the size of a portion, calories, fat count, etc…?
Yolanda Newcombe says
I loved it. I liked it has a kick to it, what a fast meal… I ate it for breakfast too. Thanks for the recipe.
Rebecca says
That’s so much fun!!! I’m so glad you loved it. 🙂
Melanie says
So terrific!!
Thanks for sharing
Whitney M says
Just made this! So good! I halved the recipe but then messed up and used the full quantity of chicken stock. I let it reduce down a bit and it was still amazing! Great recipe and great use for the chicken that had been sitting in my freezer! 🙂
Rebecca says
I’m so glad you liked it, Whitney! Thanks for letting me know. <3
Julia says
I tried this and really liked it, except it was very sweet. I will reduce the brown sugar amount next time. Also, the ingredients call for salt but the paragraphs explaining the steps don’t mention adding salt. I had never heard of “chili garlic sauce” so I had to leave it out, but coincidentally a few days later I was at Big Lots and happened to see a jar of it on the shelf! I bought some and look forward to making this dish again. It had real “stick to the ribs” satisfaction.
Rebecca says
Thank you, Julia. I’m so glad you liked it even with alterations. I admit chuckled a little when I read that it was too sweet and that you’d left out the chili garlic sauce. The chili garlic sauce will definitely shift the balance there, but if you’re not inclined toward sweet foods, definitely reduce it next time! I’d love to hear what you think of it when you add the chili garlic sauce to the mix!
P.S. Thanks for the heads up on the missing salt instruction. I’ve fixed it!
Martina says
Chili harlic sauce is just Siracha!
Rebecca says
Hi Martina- While chili garlic sauce has the same main ingredients, I find it to be slightly saltier than Sriracha. 🙂
Elizabeth says
Five stars! So glad that my google search for “ground chicken recipes” turned up this gem! I will definitely add this to the Asian food night repertoire!
Rebecca says
I’m so, so glad you love it, Elizabeth! Thanks for letting me know!
Carly says
Just made this and I have to say “wow”. What an amazing recipe. I added broccoli, bean sprouts and peanuts and put it over an Asian type noodle and it was so so good. I only made half the recipe and my husband and I both agreed that we wish we made more. 🙂 Thanks so much for posting.
Rebecca says
Hooray, Carly! I’m so glad you guys liked it. And I love the idea of adding extra veggies to it. 🙂
Margaret Chang says
Just made it tonight. I used the “happy lady” sauce I made from your recipe https://www.foodiewithfamily.com/happy-lady-sauce-homemade-chinese-spicy-chili-crisp/ for the chili garlic sauce called in this recipe and it was great. The sugar amount turned out a bit too sweet to my taste. I will reduce the brown sugar to 1/2 cup next time I make it. Overall it is well liked by my family.
Rebecca says
Thank you so much, Margaret! I’m so glad you liked it, and I love the change you make for your family.
Molly Franks says
I am normally ooged our by the idea of ground chicken, but I love sesame chicken and the photos made ground chicken look edible.
It’s 11 p.m. and I just finished making this. I had a sample and then I had another sample. I am not quite sure how many samples I had in all. When I say sample, I mean a bit in a ramekin. My husband happened to come through the kitchen to see what was cooking. He had a sample and said it was by far and away better than anything he’d ever eaten in a restaurant.
So I guess you can say that I am now a believer in ground chicken. I won’t be afraid of it again.
Molly Franks says
Sorry, I can’t correct my typos!
Rebecca says
I liked ’em. I followed what you were saying just fine!
Rebecca says
I am so glad you both liked it! I love that you can control what goes into it, from the level of spice to the quality of the ingredients. You just never know at restaurants! And I love how easy it is, too. I admit I was definitely in the “not so much” camp for ground chicken until I worked on this recipe. Now I feel like there are a few saucy possibilities for it. 🙂
Lisa says
Can’t wait to try this – peanut & nut allergies have me avoiding Chinese restaurants (darn cross-contamination) so I’m always on the lookout for Chinese at home. Thanks!
Vickie says
We had this last night for dinner and it was a hit! Since it’s just the two of us I cut the recipe in half and it worked like a charm! I only used one teaspoon of the chili garlic sauce to make the dish a little milder but served it on the side for my heat loving husband. This recipe was perfect for my gluten free diet and yummy enough for my husband to enjoy too! I served it with steamed broccoli like our favorite Chinese restaurant and received two thumbs up! Plenty of sauce too! Thanks so much for a delicious, versatile recipe!
Robby H. says
I believe the only appropriate response to this is “Winner, winner, chicken dinner!” We love this dish at our favorite Chinese restaurant, but it lacks a bit of healthfulness, shall we say? My one serious question, does this make enough sauce to go with rice or is it a little on the drier side? We adore your Cashew Chicken dish over rice, but I double the sauce part of the recipe. Thanks for tackling this.
Rebecca says
Hi Robby! I find it is saucy enough for our liking, but it sure wouldn’t hurt to make a little extra sauce on the side! I’m glad you’re looking forward to it. We love it so much!
Rae says
Thank you for such a quick easy recipe! Sounds like the perfect back pocket anytime meal. Oh, and thank you for the adjustable serving size option!
Rebecca says
You’re very welcome!! I’m glad you like it!