Sesame Chicken With Snow Peas

READY IN: 50mins
Recipe by threeovens

This is a lower sodium and lightened version of Sesame Chicken (no breading). Here, it is paired with steamed snow peas and brown rice, but you could easily swap them for steamed broccoli or whatever you wish.

Top Review by Nancybug

I found this recipe in my October Food Network Magazine and made it last night. It was much better than I anticipated and very true to the authentic flavor of Sesame Chicken. My daughter has multiple food allergies and Sesame Chicken (the traditional variety) is her favorite food ever, though she is no longer able to eat it. Everyone in our family enjoyed this meal and it will be added to our list of favorites. In addition, it is relatively simple and would be good to serve to company.

Ingredients Nutrition


  1. Whisk together 3 tablespoons soy sauce, 2 teaspoons sesame oil, and honey; toss in the chicken and marinate 20 minutes.
  2. Heat 2 teaspoons of the oil in a skillet over medium high heat; brown chicken in batches (discard marinade), about 3 to 5 minutes each, adding oil between batches.
  3. Transfer chicken to a plate and wipe out skillet.
  4. Add 2 teaspoons oil, cook green onions (reserve some of the green tops for garnish), ginger, and garlic and cook 1 minute.
  5. Whisk together broth, sugar, cornstarch, vinegar, chili paste, and remaining 2 tablespoons soy sauce; add to skillet.
  6. Cook until it thickens, about 3 to 4 minutes; stir in sesame oil.
  7. Meanwhile, steam snow peas in a steamer basket placed over boiling water, until crisp tender, about 2 to 3 minutes.
  8. Return chicken to skillet to heat through.
  9. Serve over brown rice, with snow peas on the side.
  10. Garnish with reserved green onions and sesame seeds.

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