Sesame Teriyaki Chicken

This has to be one of my favorite weeknight meals! The perfect sesame chicken bowl, minimal dishes to be used, and can be whipped up and on the table in about 30 or so minutes. Win-win for me! 



  • 4 tablespoons sesame oil
  • 1/2 cup panko breadcrumbs
  • 1/4 cup sesame seeds
  • red pepper flakes
  • 2 tablespoons chopped green onions
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey
  • 3 tablespoons rice vinegar
  • 1 large cucumber, thinly sliced
  • 1 pound boneless, skinless chicken breast sliced thin
  • 2 teaspoons cornstarch
  • black pepper
  • 6 garlic cloves, minced
  • 1-inch knob ginger, grated
  • 2 red bell peppers, thinly sliced
  • cooked white rice, for serving


  1. Make the sesame topping: heat 1 tablespoon sesame oil, the panko, sesame seeds, and a large pinch crushed red pepper flakes in a large skillet over medium heat. Cook until lightly toasted, about 3-4 minutes. Watch closely or it will burn. Spoon the crumbs into a bowl, sprinkle with some salt, and set aside. 
  2. Make the sauce: combine the soy sauce, honey, rice vinegar, and 1 tablespoon sesame oil. 
  3. Toss the cucumbers with 1/4 cup of the sauce and a large pinch red pepper flakes, stir and let sit while you cook the chicken. 
  4. In a medium bowl, toss together the chicken, cornstarch, and a pinch of black pepper.
  5. Wipe clean the skillet you were using previously. Heat the remaining 2 tablespoons sesame oil over medium heat. When the oil shimmers, add the chicken and brown all over, about 5 minutes. Add the garlic, ginger, bell peppers, and continue to cook for another 2-3 minutes. 
  6. Pour in the remaining sauce and let mixture come to a boil. Cook until the sauce coats the chicken, another couple of minutes. 
  7. Serve the chicken over bowls of rice. Top with sesame crumbs and with the spicy cucumbers. Enjoy!



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