Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Sesame Chicken (Sticky, Savory & Better-Than-Takeout)

Sarah Smith
Jan 25
2 min read

Close-up of honey sesame chicken garnished with sesame seeds and chopped green onions. The dish is glossy and rich in color, creating a mouth-watering appeal.

This Sesame Chicken is sticky, savory, and packed with bold sesame-soy flavor in every bite. Made in one skillet with crispy chicken and a glossy sauce, it’s an easy weeknight dinner that tastes better than takeout. Serve it with Garlic Soy Noodles or Vegetarian Fried Rice, and add Crab Rangoon Dip as a cozy, takeout-inspired appetizer for a complete, comforting meal at home.

Why You’ll Love This

Crispy chicken with a sticky sesame glaze
Made in one skillet for easy cleanup
Better-than-takeout flavor at home
Family-friendly and weeknight-ready
Pairs perfectly with rice or noodles

Recipe Card

Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 4

Nutrition Information

Calories: ~420 per serving
Protein: ~32g
Carbohydrates: ~28g
Fat: ~20g
Fiber: ~1g
Sodium: varies based on the soy sauce used

Ingredients

Chicken

1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
½ cup cornstarch
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons neutral oil (avocado, canola, or vegetable)

Sesame Sauce

¼ cup soy sauce (or tamari)
2 tablespoons honey or brown sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon freshly grated ginger (optional)
½ cup water
1 tablespoon cornstarch

Garnish

Sesame seeds
Sliced green onions

Instructions

Toss the chicken pieces with cornstarch, salt, and pepper until evenly coated.
Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4–5 minutes per side until golden and cooked through. Remove chicken and set aside.
In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger (if using), water, and cornstarch.
Pour the sauce into the skillet and bring to a simmer, stirring constantly until thickened, about 2–3 minutes.
Return the chicken to the skillet and toss until evenly coated in the sauce. Cook for 1–2 minutes until glossy and sticky.
Remove from heat and garnish with sesame seeds and green onions. Serve immediately.

Tips & Variations

Use chicken thighs for extra juiciness
Add steamed broccoli or snap peas directly to the skillet
For heat, stir in red pepper flakes or chili crisp
Use low-sodium soy sauce if preferred
Serve over rice, noodles, or cauliflower rice

Make-Ahead & Storage

Sesame Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the sauce. For the best texture, avoid microwaving at high heat.

FAQ

Can I bake the chicken instead of pan-frying? Yes. Bake the coated chicken at 425°F for 18–22 minutes, then toss with the warm sauce.

Is this recipe very sweet? It’s balanced, not overly sweet. You can reduce the honey slightly if desired.

Can I make this gluten-free? Yes. Use tamari and confirm all sauces are gluten-free.

Final Thoughts

Sesame Chicken is one of those cozy dinners that feels indulgent without being complicated. Crispy chicken, a glossy sesame sauce, and simple pantry ingredients come together in a way that’s deeply satisfying and weeknight-friendly. It’s the kind of recipe that makes staying in feel like a treat — especially when paired with a bowl of noodles or fluffy rice.