a macaroni salad with a chicken twist! Once the mayonnaise has had some time to sit in the refrigerator, you might need to alter the amount.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
Ingredients
- 4 (6 ounce) chicken breast halves
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons sesame oil
- 2 teaspoons honey (Optional)
- 1 tablespoon olive oil
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Cut chicken breasts into 1/4-inch thick slices; cut slices to 1 1/2 inches in length. Season with salt and pepper.
- Dotdash Meredith Food Studios
- Combine flour, red pepper flakes, garlic powder, and onion powder in a large bowl. Add chicken and toss until well coated.
- Dotdash Meredith Food Studios
- Add soy sauce, sesame oil, and honey; stir to coat.
- Dotdash Meredith Food Studios
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden brown and the juices run clear, 10 to 15 minutes.
- Dotdash Meredith Food Studios
- You can use toasted sesame oil if desired, and gluten-free flour will work in place of regular flour.
Nutrition Facts
| Calories | 253 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 0 g |
| Protein | 32 g |
| Saturated Fat | 2 g |
| Sodium | 729 mg |
| Sugars | 2 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I made this according to the recipe. I did double it, and added filet mignon along with the chicken. IT WAS GREAT!!!! I made white rice to go with it, but next time I’ll make fried rice.
It has a subtle heat. I didn’t add the honey but it still tastes good.
We omitted the honey cause im watching carbs and toned down the heat a little and it was really good. Will definitely make again. We ate it too fast for a photo lol
Had a good flavor, will add more garlic. Super easy, will be making it again.
We really enjoyed this lower cal sesame chicken. Made it as written. I will be making it again!
This was delicious! I used about 1 1/4 lbs. of chicken breast. I doubled the flour and quadrupled the soy sauce and sesame oil. I cooked for about 10 minutes.
Very easy to make, and we all liked it. The only thing I’d do differently is to cut back on the black pepper a little. It was pretty spicy.
This simple recipe packs in a ton of flavor. You will not regret this one. I omitted the honey because our family likes a bit of spice and it was wonderful.
Easy and delicious. As one reviewer mentioned I would have preferred much more sauce. I used only one half chicken breast and can’t imagine the sauce would have barely cover 6 breast halves. I misread the steps and didn’t add the soy/sesame oil until after the chicken was done. Still very good and will make it again. Served with rice and steamed lemon butter broccoli. Thank you for this yummy recipe.
Simple and easy recipe without outlandish ingredients. I saw it and was able to make it for supper. I cooked the rice in my electric pressure cooker and dinner was on table in less than 30 minutes!
Great recipe for keto or low carb diets
Giving it 5 stars in advance because I can say through my own cooking experience this is a great idea and will work perfectly. You can also riff on this setup. My plan is to add just a bit of gochujang paste right off the top to get a Korean style chicken, with much less trouble than the traditional way.
I thought this was quite good. I did use the honey and brown rice. Also added some Asian vegetables and mushrooms halfway through cooking the chicken. As such, I added a little more toasted sesame oil, honey and low sodium soy sauce. I’ll be making this again.
Even my picky FIL loved this. I served it over egg noodles (he doesn’t like rice). Definitely a keeper.
Freakin love it! Can’t believe it was so easy. I DID, for the first time, pound the chicken really fast, so it’s nice and tender. (Use a can of vegetables if you don’t have a maker. )
It was good. The chicken was very soft and tasty. We had it over vegetable rice. However, I would have liked some more sauce by the time the chicken was done, the sauce was almost all gone. Next time I might save most of the liquid to our over the chicken once it’s cooked. I also toasted some sesame seeds which I threw on top as we were putting the food on the table.
I really liked this recipe a lot and will make again. It’s quick and easy. I felt it odd that using regular soy sauce instead of low sodium (all I had on hand) would make it too salty but I found that was not the case and ended up adding a little salt at the end. I also cut WAY back on the red pepper and I was glad I did. Don’t use more than a few sprinkles if your family doesn’t like spicey food. I also wish I could have added toasted sesame seeds at the end, it would have really kicked it up a notch. But in the end it is much healthier than takeout and we enjoyed it very much.
I added the honey because I wanted the sweet with the heat but it was not sweet at all and more salty than I expected. I should have read the reviews to cut out the salt altogether since the soy sauce is salty. Hubby said it was fine but I was not a fan of this and if I did make it again (cuz it was pretty easy to put together) I would not add the salt and I would add a tablespoon of honey instead of 2 teaspoons.
Very good and easy! Perfect as is! Tender, flavorful and quick! Family loved it. You can control spicy or not by how much red pepper flakes you add.
Pretty good and simple enough that you don’t have to do much shopping. I would personally use only half the sesame oil next time. It came out very soft when I cooked it.
Added more olive oil because sticking to nonstick pan.