Healthy Sesame Chicken Recipe

Usually we go out for dinner on Friday nights, but tonight I felt like staying home. Joe has been sick all week and I’m feeling run down, like I may be next to catch the dreaded cold. I’m kinda grumpy tonight, just tired I guess and really not in the mood for anything too fussy.

I decided to make a lightened version of sesame chicken, fried by not deep fried, and ultimately quite simple. I prepped all of the major components since Joe’s commute would take about 1.5 hours — I’m not sure how he copes with the commute to San Francisco from San Jose each day. Currently, my commute takes about twenty steps I roll out of bed and stumble down a short hallway to the office … sometimes I encounter traffic in the form of our dear little Shiba Inu, Bobby. And, with such a short commute, I tend to make most of the meals.

I decided to serve the chicken with steamed rice and steamed broccoli. I put them on while Joe went to change and take a shower. I’m not sure what I’d do without a rice cooker — we go through a 10lb bag of rice about once a month (hence the recent dieting). With the amount of rice we eat, I’ll soon need to tear down the garage and put in a rice paddy.

Cooking tonight was a little bit of a challenge. For some reason, Bobby has been very attentive today and has been my shadow. I kept tripping over him while trying to make dinner — he seemed very curious about everything I was doing. It could have been that I carried around a camera and he seems to like having his picture taken. He’s always striking a pose (he may have learned this from me).

The recipe for dinner is as follows. It only takes about 10 minutes or so to prepare. I like the fragrance and flavor of the five spice powder — for me, it makes this dish. Well, it’s time to sign off for another day. I need to go see what Bobby is up to, since for the first time tonight he’s not by my side …

Sesame Chicken adapted from Weight Watchers recipe

1 tablespoon soy sauce
2 tablespoons water
1 tablespoon maple syrup
1 teaspoon grated fresh ginger
1/2 teaspoon chinese five spice powder
2 tablespoons sesame seeds
1 pound chicken breast
2 tablespoons flour
2 teaspoons peanut oil
1/2 teaspoon black pepper
1 chopped green onion

Mix together the soy sauce, water, maple syrup, five spice powder and ginger. Stir until combine and set aside. Place the flour and pepper into a flat dish. Place the sesame seeds in pan and toast over medium heat until lightly browned, set aside.

Slice the chicken into 2 inch pieces, then dredge in the flour. Heat a skillet and add the peanut oil. Place the chicken into the skillet and cook until browned on all sides. When the chicken is cooked through, add the sauce mixture and toss to coat chicken. Cook an additional 3-5 minutes — the sauce will thicken as it cooks down. Sprinkle the chicken with sesame seeds and chopped green onion. Serve over steamed rice. The sesame chicken has a points value of 5 for 1/4th of the recipe (this does not include the rice).

You might also like these posts:
Exploring chinese hot-pot
Finding a cast iron wok
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  1. The chicken looks so good, even if it is healthy! And Bobby is precious – give him a pat on the head for me.

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