Can I swap chicken breasts for chicken thighs?

Absolutely. Thighs stay extra juicy and are very forgiving if you get distracted for 30 seconds (we’ve all been there).

Is coconut aminos the same as soy sauce?

Not exactly, but it plays a similar role. Coconut aminos are typically a bit sweeter and often lower in sodium, and they give that deep umami flavor that makes this sauce so good.

Can I use frozen green beans?

Yes. Just thaw first and pat dry if you can, so they don’t water down the glaze. They may cook a little faster than fresh.

How do I store leftovers?

Pop leftovers into an airtight container and refrigerate for 3–4 days . Reheat in a skillet or microwave. If the rice is dry, add a tiny splash of water before reheating.

Can I make this without rice?

Totally. Serve it over cauliflower rice, quinoa, or even a crunchy salad if you’re feeling “fresh and together.”

Asian High Protein Sesame Chicken: Irresistible 25-Mins Winner

Description

Asian High Protein Sesame Chicken is a quick and flavorful dinner made with tender chicken cubes tossed in a glossy sesame-lime glaze, served with fluffy white rice and crisp green beans. This easy, high-protein meal delivers sweet, savory, and tangy flavors in under 30 minutes—perfect for busy weeknights.

Ingredients

Scale

For the Chicken:

1.25 lbs chicken breast, cut into 1-inch cubes
0.75 tbsp avocado oil

For the Sauce:

1/4 cup coconut aminos
1.5 tbsp honey
1.25 tbsp sesame oil
0.75 tsp fresh ginger, grated
1 tbsp garlic, minced
2 tbsp rice vinegar
1 tsp lime zest
1 tbsp lime juice
1/4 tsp black pepper
1/8 tsp red pepper flakes
1 tbsp sesame seeds

For Serving:

2 cups green beans, trimmed and snapped
1 cup uncooked white rice

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Instructions

Prepare Ingredients & Rice:
Cut chicken into 1-inch cubes. Trim and snap green beans. Mince garlic and grate ginger. Cook white rice according to package directions.
Make the Sauce:
In a small bowl, whisk together coconut aminos, honey, sesame oil, rice vinegar, lime zest, lime juice, black pepper, and red pepper flakes. Set aside.
Cook the Chicken:
Heat avocado oil in a large skillet over medium-high heat. Add chicken (work in batches if needed). Cook for 10–12 minutes, stirring occasionally, until browned and fully cooked.
Build the Glaze:
Push chicken to one side of the pan. Add garlic and ginger to the empty space and cook for 30 seconds until fragrant. Pour in sauce mixture and stir for 3–5 minutes until thickened and glossy.
Add Green Beans:
Stir in green beans and cook for 2–3 minutes until tender-crisp and coated in sauce.
Finish & Serve:
Remove from heat. Sprinkle with sesame seeds and serve over cooked white rice.

Notes

Do not overcrowd the pan when cooking chicken; this helps it brown instead of steam.
For extra heat, increase red pepper flakes.
Chicken thighs can be substituted for juicier results.
Store leftovers in an airtight container for up to 4 days.
For meal prep, portion into containers with rice and vegetables for grab-and-go lunches.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 bowl (¼ of recipe)
Calories: 420 kcal
Sugar: 9 g
Sodium: 620 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 36 g
Cholesterol: 95 mg