I get all the sticky, garlicky, sesame-packed takeout flavor I crave in this quick chicken stir fry, with a fresh lettuce wrap twist that keeps it light and irresistible.
I’m seriously obsessed with this sesame garlic chicken because it hits every takeout craving without the sad delivery wait. I love the glossy, sticky sauce, the punch of minced garlic, and that nutty finish from toasted sesame seeds.
It’s bold, salty-sweet, a little saucy, and dangerously easy to keep picking at straight from the pan. And yes, I fully count that as dinner.
I adore how it feels like my favorite Chinese takeout order, but fresher and way more satisfying. But the best part?
I can pile it into crisp lettuce wraps when I want something lighter and still crave-worthy.
Ingredients
- Chicken brings the protein, and thighs stay extra juicy if you’ve got them.
- Garlic and ginger make everything smell like takeout in the best way.
- Soy sauce adds that salty, savory base without feeling too heavy.
- Oyster sauce gives the sauce a richer, slightly sticky restaurant-style vibe.
- Honey or brown sugar balances the salt with a little sweet edge.
- Sesame oil adds nutty flavor, so don’t skip it if you can help it.
- Cornstarch slurry makes the sauce glossy and clingy.
Basically, the good stuff.
- Green onions and sesame seeds add crunch, color, and a fresh finish.
- Butter lettuce keeps it lighter, crisp, and fun to eat with your hands.
- Carrots, cucumber, cilantro, and lime keep the wraps fresh, crunchy, and bright.
- Plus red pepper flakes or sriracha bring heat if you like a kick.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken thighs or breasts, thinly sliced
- 1 tablespoon vegetable oil
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1/3 cup low sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 to 2 tablespoons honey or brown sugar
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch plus 1 tablespoon water for slurry
- 1/4 cup low sodium chicken broth or water
- 2 to 3 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Salt and black pepper to taste
- 1 head butter lettuce or Boston lettuce, leaves separated for wraps
- 1 cup shredded carrots (optional, for filling)
- 1/2 cucumber, thinly sliced or julienned (optional)
- 1/4 cup fresh cilantro leaves (optional)
- 1 lime, cut into wedges (optional)
- 1 teaspoon crushed red pepper flakes or 1 teaspoon sriracha (optional, for heat)
How to Make this
1. Pat chicken dry and thinly slice; season lightly with salt and black pepper.
2. Whisk together soy sauce, oyster sauce, rice vinegar, honey or brown sugar, toasted sesame oil, chicken broth or water, minced garlic, minced ginger, and crushed red pepper flakes or sriracha if using.
3. Mix 1 tablespoon cornstarch with 1 tablespoon water to make a slurry and set aside.
4. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.
5. Add chicken in a single layer and stir fry 4 to 6 minutes until cooked through and lightly browned; remove chicken to a plate.
6. Reduce heat to medium, add a touch more oil if needed, pour the sauce into the pan and simmer 1 to 2 minutes to warm, then whisk in the cornstarch slurry and cook until sauce thickens and becomes glossy.
7. Return chicken to the pan, toss to coat with the sauce, stir in sliced green onions and toasted sesame seeds, and adjust seasoning with salt, pepper, or more honey/soy to taste.
8. Separate butter lettuce leaves and spoon a portion of the sesame garlic chicken into each leaf.
9. Top wraps with shredded carrots, cucumber, cilantro, an extra sprinkle of sesame seeds, and a lime wedge for squeezing. Serve immediately.
Equipment Needed
1. Large skillet or wok
2. Chef knife
3. Cutting board
4. Medium mixing bowl
5. Small bowl or ramekin for the cornstarch slurry
6. Whisk
7. Spatula or tongs
8. Measuring cups and spoons
FAQ
Sesame Garlic Chicken Recipe Substitutions and Variations
- Chicken (1 1/2 lb boneless skinless thighs or breasts): firm tofu (pressed and cubed), tempeh (sliced), large shrimp (peeled and deveined)
- Soy sauce (1/3 cup low sodium): tamari (gluten free), coconut aminos (lower sodium, sweeter), regular soy sauce if not limiting salt
- Oyster sauce (2 tablespoons): hoisin sauce (sweeter), mushroom stir-fry sauce (vegetarian), 1 tablespoon soy sauce plus 1 teaspoon fish sauce
- 1 tablespoon cornstarch (plus 1 tablespoon water): arrowroot powder, tapioca starch, potato starch
Pro Tips
1) Chill the chicken for 15 to 20 minutes before slicing. Slightly firmer meat slices are easier to cut thin and even, which helps them cook uniformly and brown nicely.
2) Let the sauce sit for 10 to 15 minutes with the minced garlic and ginger before cooking. This soft “marinade” boosts flavor without needing a full marination time. Taste and adjust the sweet, salty, and acidic balance before cooking so you only tweak minimally at the end.
3) Cook in a very hot pan and do not overcrowd it. Work in batches if needed. Good contact with the pan gives quick browning and more flavor. Return chicken to the sauce only after it has thickened for the best glossy coating.
4) Whisk the cornstarch slurry until completely smooth and add it gradually while whisking the simmering sauce. If the sauce is too hot or you add the slurry all at once, lumps can form. If it ends up too thick, loosen with a splash of warm chicken broth or water.
5) Prep your lettuce and toppings ahead and keep them cold and dry. Warm, saucy chicken in a cool crisp lettuce leaf creates the best contrast. Finish each wrap with a squeeze of lime or a small drizzle of sriracha for a bright lift that cuts through the richness.
Sesame Garlic Chicken Recipe
I get all the sticky, garlicky, sesame-packed takeout flavor I crave in this quick chicken stir fry, with a fresh lettuce wrap twist that keeps it light and irresistible.
4
servings
375
kcal
Equipment: 1. Large skillet or wok
2. Chef knife
3. Cutting board
4. Medium mixing bowl
5. Small bowl or ramekin for the cornstarch slurry
6. Whisk
7. Spatula or tongs
8. Measuring cups and spoons
Ingredients
-
1 1/2 pounds boneless skinless chicken thighs or breasts, thinly sliced
-
1 tablespoon vegetable oil
-
4 garlic cloves, minced
-
1 tablespoon fresh ginger, minced
-
1/3 cup low sodium soy sauce
-
2 tablespoons oyster sauce
-
1 tablespoon rice vinegar
-
1 to 2 tablespoons honey or brown sugar
-
1 teaspoon toasted sesame oil
-
1 tablespoon cornstarch plus 1 tablespoon water for slurry
-
1/4 cup low sodium chicken broth or water
-
2 to 3 green onions, thinly sliced
-
1 tablespoon toasted sesame seeds
-
Salt and black pepper to taste
-
1 head butter lettuce or Boston lettuce, leaves separated for wraps
-
1 cup shredded carrots (optional, for filling)
-
1/2 cucumber, thinly sliced or julienned (optional)
-
1/4 cup fresh cilantro leaves (optional)
-
1 lime, cut into wedges (optional)
-
1 teaspoon crushed red pepper flakes or 1 teaspoon sriracha (optional, for heat)
Directions
- Pat chicken dry and thinly slice; season lightly with salt and black pepper.
- Whisk together soy sauce, oyster sauce, rice vinegar, honey or brown sugar, toasted sesame oil, chicken broth or water, minced garlic, minced ginger, and crushed red pepper flakes or sriracha if using.
- Mix 1 tablespoon cornstarch with 1 tablespoon water to make a slurry and set aside.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add chicken in a single layer and stir fry 4 to 6 minutes until cooked through and lightly browned; remove chicken to a plate.
- Reduce heat to medium, add a touch more oil if needed, pour the sauce into the pan and simmer 1 to 2 minutes to warm, then whisk in the cornstarch slurry and cook until sauce thickens and becomes glossy.
- Return chicken to the pan, toss to coat with the sauce, stir in sliced green onions and toasted sesame seeds, and adjust seasoning with salt, pepper, or more honey/soy to taste.
- Separate butter lettuce leaves and spoon a portion of the sesame garlic chicken into each leaf.
- Top wraps with shredded carrots, cucumber, cilantro, an extra sprinkle of sesame seeds, and a lime wedge for squeezing. Serve immediately.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 300g
- Total number of serves: 4
- Calories: 375kcal
- Fat: 10.8g
- Saturated Fat: 2.4g
- Trans Fat: 0.1g
- Polyunsaturated: 3g
- Monounsaturated: 5.3g
- Cholesterol: 136mg
- Sodium: 940mg
- Potassium: 485mg
- Carbohydrates: 15.5g
- Fiber: 2.5g
- Sugar: 8g
- Protein: 53g
- Vitamin A: 3000IU
- Vitamin C: 3mg
- Calcium: 60mg
- Iron: 0.9mg