Filled with sweet and savoury flavours, Ginger Sesame Chicken combines tender chicken, fresh ginger, and sesame seeds in a quick and easy stir-fry served with rice or noodles.
I always have chicken tenders in my freezer, which is one of the reasons this Ginger Sesame Chicken recipe quickly became a family favourite.
Chicken tenders are versatile, quick to cook, and always popular with everyone at the table. I also love how tender and juicy they stay. I’ve never seen chicken tenders sold separately in Italy, where you generally buy chicken breasts, thighs, or a whole chicken.
I came across this recipe while looking for a new dinner idea. My girls love stir-fries served with rice, and I’ve always been a fan of fresh ginger. The combination of honey, soy sauce, ginger, and sesame immediately caught my attention.
This dish was a success from the first time I made it. My girls enjoyed it straight away, and there wasn’t much left at the end of dinner. Like most stir-fries, it comes together quickly, which is always a bonus on busy evenings.
The honey, soy sauce, and ginger marinade works particularly well with chicken. I hope you enjoy this Ginger Sesame Chicken as much as we do.
Reasons to Make Ginger and Sesame Chicken
- Ginger Sesame Chicken uses everyday ingredients that are easy to find in most supermarkets.
- Rice, noodles, and vegetables all pair well with this dish and give you plenty of serving options.
- Leftovers retain their texture after reheating and work well for lunch the next day.
Key Ingredients for Ginger Sesame Chicken
Chicken Tenders
Chicken tenders are perfect for stir-fries because they cook quickly and stay tender. They also absorb the honey, soy, and ginger marinade really well.
Fresh Ginger
Ginger is one of the main flavours in this dish. It adds warmth and freshness, giving the sauce its distinctive taste.
Soy Sauce
Soy sauce brings a savoury flavour and gives the sauce its rich colour. Regular soy sauce works well, while low-sodium soy sauce offers more control over the seasoning. You can also use coconut aminos for a slightly sweeter flavour.
Honey
Honey adds sweetness and helps create a glossy sauce. It works particularly well with the ginger and sesame flavours.
Find the complete list with measurements in the recipe card below.
How to Make Ginger Sesame Chicken
Step 1: Combine the soy sauce, vinegar, honey, and ginger in a small bowl. Add the chicken and mix well. Marinate for at least 30 minutes. When ready to cook, drain the chicken, reserving half of the marinade, and set the chicken aside.
Step 2: Heat a wok over medium heat. Add the vegetable oil and dry red chilli. Once hot, remove the chilli and add the chicken.
Step 3: Stir-fry the chicken in batches until nearly cooked through, allowing it to side sear briefly before stirring. Adjust the heat as needed to prevent the honey in the marinade from burning while allowing the chicken to continue frying.
Step 4: Transfer the chicken to a plate and set aside.
Step 5: Add the chopped onion and reserved marinade to the wok. Stir-fry for 10–15 seconds.
Step 6: Add the water and bring the mixture to a boil. Reduce the heat and simmer for 2–3 minutes, until the onions are soft and the sauce has reduced to a coating consistency. Taste and adjust the seasoning if needed.
Step 7: Return the chicken to the wok and toss to coat. Add the chilli and sesame seeds, then stir to combine.
Step 8: Remove from the heat. Garnish with green onions and serve with steamed rice.
Frequently Asked Questions
Yes. Cut the chicken breast into evenly sized pieces so it cooks at the same rate as the tenders. Be careful not to overcook it, as breast meat can dry out more quickly.
Absolutely! The chilli adds a mild layer of heat, but the dish remains flavourful without it. Simply leave it out if you prefer a milder version.
If the sauce is too thin, simmer it a little longer before returning the chicken to the wok. If it becomes too thick, stir in a splash of water until it reaches your preferred consistency. The sauce should lightly coat the chicken without being too runny or too thick.
Jasmine rice is a popular choice because its light texture pairs well with the sauce. Long-grain white rice, brown rice, and basmati rice also work well. If you’re looking for a lower-carb option, cauliflower rice is a good alternative.
Extra Help from the Kitchen
Pat the Chicken Dry – Blot the chicken lightly with paper towels after removing it from the sesame ginger marinade. Removing excess liquid helps the chicken brown more evenly in the wok.
Taste Before Adding Salt – Check the sauce before adding extra salt. Different soy sauce brands vary in saltiness, and some may not need any additional seasoning.
Adjust the Consistency – If the sauce is too thin, simmer it a little longer. For a thicker sauce, whisk 1 teaspoon of cornstarch with 1 tablespoon of cold water until smooth and free of clumps before stirring it into the sauce. If the sauce becomes too thick, add a splash of water.
Use Fresh Sesame Seeds – Check that your sesame seeds smell nutty and fresh before using them. Older sesame seeds can taste stale and won’t contribute the same flavour.
Garnish Just Before Serving – Sprinkle the green onions over the chicken at the last moment to keep their colour vibrant and their texture crisp.
Variations and Twists
Toss in Veggies – Add broccoli, bell peppers, snow peas, carrots, mushrooms, baby corn, or scallions with the onion. Firmer vegetables may need an extra minute or two before adding the marinade and water.
Swap in Chicken Thighs – Use boneless, skinless chicken thighs instead of chicken tenders. They take a little longer to cook but stay particularly juicy and develop more colour during stir-frying.
Spicy Sesame Ginger Chicken – Add ½–1 teaspoon of red pepper flakes, a pinch of chilli flakes, or a drizzle of sriracha to the marinade for a gentle kick that complements the ginger and sesame flavours.
Serve over Noodles – Replace the steamed rice with cooked lo mein or egg noodles. Toss the noodles through the sauce with the chicken at the end, allowing them to absorb the honey, soy, ginger, and sesame flavours.
Storage and Shelf Life
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Don’t leave it at room temperature for longer than 2 hours before refrigerating.
If you’d like to keep it longer, freeze cooled portions in freezer-safe containers for up to 4 months.
Thaw overnight in the fridge before reheating. Warm it gently in a frying pan over medium-low heat, adding a splash of water if the sauce has thickened during storage.
You can also reheat it in the microwave until thoroughly heated to 74°C – 165°F.
Chicken Recipes You’ll Also Enjoy
- Orange Chicken
- Chicken Spring Rolls
- Sweet and Sour Chicken Stir Fry
- Honey Chicken
- Chicken Stir Fry with Cashew Nuts
Ginger Sesame Chicken Recipe
Equipment
Ingredients
- 500 g – 1.1 lb chicken tenders – or boneless skinless chicken thighs, cut into bite-sized pieces
- 1 onion – finely chopped
- 4 tbsp soy sauce
- 4 tsp vinegar
- 2 tbsp honey
- 2 tbsp fresh ginger – finely grated
- 2 tbsp vegetable oil
- 60 ml – ¼ cup water
- 1 tbsp sesame seeds
- green onions – for garnish
- 1 dried red chilli
- salt – to taste
Instructions
- Combine the soy sauce, vinegar, honey, and ginger in a small bowl. Add the chicken and mix well. Marinate for at least 30 minutes. When ready to cook, drain the chicken, reserving half of the marinade, and set the chicken aside.
- Heat a wok over medium heat. Add the vegetable oil and dry red chilli. Once hot, remove the chilli and add the chicken.
- Stir-fry the chicken in batches until nearly cooked through, allowing it to side sear briefly before stirring. Adjust the heat as needed to prevent the honey in the marinade from burning while allowing the chicken to continue frying.
- Transfer the chicken to a plate and set aside.
- Add the chopped onion and reserved marinade to the wok. Stir-fry for 10–15 seconds.
- Add the water and bring the mixture to a boil. Reduce the heat and simmer for 2–3 minutes, until the onions are soft and the sauce has reduced to a coating consistency. Taste and adjust the seasoning if needed.
- Return the chicken to the wok and toss to coat. Add the chilli and sesame seeds, then stir to combine.
- Remove from the heat. Garnish with green onions and serve with steamed rice.
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love it!! and happy that the family enjoyed..thank you for trying out the recipe.
wld be great if you could pls. share the pic and ur comments on my fb page.(https://www.facebook.com/MMKBites)
best
mm