15-Minute Sticky Sesame Chicken


Take the stress out of dinner this evening with this “15 minute Sticky Sesame Chicken” recipe. This healthy dish by food guru, Helen from Scrummy Lane combines succulent chicken pieces coated in a sticky Asian sauce with toasted sesame seeds. According to Helen, "There are only four ingredients in the sauce - maple syrup, rice wine vinegar, soy sauce and ginger. These  punchy flavours blend together beautifully to make a sweet and sour, glaze-y sauce, that clings to the chicken to make it taste sticky yet delicious."  Sounds like the perfect option for a fuss-free evening meal to us.


  • 2 tablespoons raw sesame seeds
  • 3 tablespoons water mixed with 1 tablespoon cornstarch
  • 3 tablespoons soy sauce
  • 3 tablespoons maple syrup
  • 3 tablespoons rice wine (I used Japanese mirin, but Chinese rice wine is OK, too)
  • about 2-inch piece fresh ginger, grated or finely chopped
  • ½ teaspoon Chinese 5-spice
  • 2 tablespoons plain flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • about 450 grams/1 pound boneless, skinless chicken breast, chopped into bite-sized pieces
  • about 3 spring onions, chopped
  • oil, for cooking
  • rice to serve


  1. Heat a large skillet/frying pan on a medium heat, then toast the sesame seeds until a light golden colour (about 2 to 3 minutes). Transfer to a bowl.
  2. In a medium bowl, whisk together the water & cornstarch, soy sauce, maple syrup, rice wine, ginger & 5-spice. Set aside.
  3. Put the flour, salt and pepper onto a plate and roll the chicken in it until all of the chicken is lightly coated.
  4. Heat a good drizzle of oil in the pan on a medium-high heat, then brown the chicken for about 5 minutes until golden on all sides.
  5. Add the sauce to the pan and let it bubble and thicken for a minute or two. Serve the chicken over rice, then sprinkle generously with the toasted sesame seeds and chopped spring onions.


  • Based on Weight Watchers recipe for sesame chicken.
  • This recipe makes a generous amount of sauce (because that’s how we like it!) Just reduce the first 4 sauce ingredients (water, soy sauce, maple syrup, rice wine) to only 2 tablespoons if you’re a little less ‘saucy’!
  • This is lovely served with some simple boiled broccoli. Put frozen broccoli on to boil about the same time you start cooking the chicken and everything should be ready around the same time.
  • I took the lazy approach to my rice and bought a packet of the stuff you just bung in the microwave for a couple of minutes. If you'd rather cook your own, just remember to put it on to cook when you start making your meal so that it's ready in time.


Category: Recipes

Add a Comment

  1. Enter your comments


Your details


  1. Email me if my comment is published