Do you like Chinese takeout? I'm a big fan and Sweet & Spicy Sesame Chicken is one of my favorites. The slight sweetness is countered with a slight spiciness, and it all complements the chicken and broccoli so well! However, I'm even a bigger fan of making it at home.
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Benefits of homemade Chinese takeout
- It doesn't take much time.
- It's easy ... especially if you get all of the ingredients cut and measured first.
- I can adjust the ingredients to match my preferences which is important to me from a health viewpoint.
The Sesame Sauce
The sauce is simple. Just mix some cornstarch with water, then add coconut aminos (or soy sauce or tamari), chili sauce, brown sugar, honey, rice wine vinegar (not shown in the photo), garlic, and sesame oil. Mix it before you start cooking so that you can easily add it at the end.
Is a wok required?
Heck, no! You could use any large skillet that you have. I would probably opt for a cast iron skillet, but I do have a wok and fully enjoy using it.
How to make Sweet & Spicy Sesame Chicken
Steam the broccoli right in the wok first. I added it, a little water, and put the lid on for about five minutes. I wanted to keep the bright green color. Then take it out and get ready to sizzle that chicken!
NOTE: If you don't like broccoli, try celery or asparagus.
Add some oil, then add the chicken. Mine was still a little frozen, but normally, it will cook quickly.
When it's cooked through, add the steamed broccoli back to the wok, and allow it to warm.
Then add the sauce and allow it to thicken, all the while stirring the broccoli and chicken with it. Because the sauce has sweetness, you have to be sure it thickens, but doesn't burn.
How to serve
Over rice, of course! And then topped with sliced green onions and sesame seeds. So good!
Other recipes you might like:
Sweet & Spicy Sesame Chicken
- 1 pound fresh broccoli cut into florets (See notes)
- 1½ pound boneless, skinless chicken breasts cut into 2-inch cubes
- salt to season
- 2 Tablespoons corn starch
- oil for the wok (See notes)
FOR THE SAUCE
- ¼ cup water
- 1 Tablespoon corn starch
- ¼ cup coconut aminos You can use soy sauce or tamari if you wish.
- 1 Tablespoon sesame oil
- 1 teaspoon chili-garlic paste Known as Sambal Oelek.
- 1 Tablespoon rice wine vinegar
- 2 Tablespoons brown sugar
- 2 Tablespoons honey
- 2 cloves garlic chopped small
- 2 Tablespoons sesame seeds
- 3 green onions thinly sliced
- 2 cups white rice rinsed
- 3 cups water
- salt to season
COOK THE RICE
- Rinse the rice thoroughly till the water is no longer cloudy. If you've thought ahead, it's a good idea to soak the rice for about 7 hours with a splash of apple cider vinegar. It makes it more digestible. If you've soaked it, rinse it again and put it in a saucepan with the water and salt. Bring to a boil, reduce heat to a simmer, and cook till done.
MAKE THE SAUCE
- After cutting the broccoli and chicken, mix the sauce by whisking the corn starch into the water first, then adding all the other ingredients. Stir to dissolve the sugar and honey, but don't worry too much about it incorporating fully as that will happen in the wok.
PULL THE DISH TOGETHER
- Put the broccoli in the wok first with about a quarter cup of water. Cover and let steam for about 5 minutes or until the broccoli is a little soft, but still bright green. Remove it to a bowl and set aside.
- Add oil to the wok, then add the chicken. Stir occasionally to brown all sides of the chicken. Cook through, about 8-10 minutes, then add the broccoli back to the wok and warm it.
- Stir the sauce ingredients just before pouring them into the wok. Keep stirring all the ingredients together till the sauce thickens, up to 5 minutes. Remove to a serving dish.
- Serve over rice and garnished with sesame seeds and green onions.