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Weeknight Sesame Teriyaki Chicken

Does anyone else watch Below Deck?

In case you’re not familiar, it’s a mega yacht reality TV show where charter guests come aboard for several days of sun, watersports, cocktails, and most lust-worthy, THE FOOD. The episode we just watched was heavy on lobster and crab, per the guest requests. I mean, lobster benedict every morning? That’s what dreams are made of.

The TIP the crew was left with? $25k after 3 days. I literally cannot even imagine.

My today was more like, race home from work like a crazy person to beat the bus home. Throw the kids the tablet so I could get in a quick workout. Dripping in swear, throw everything in the Instant Pot, drop off kids at dance. Return home to finish dinner and shower. Return for kid pick-up and return home for dinner only to have kids not love dinner and be served leftovers (pretty much expected).

And you probably won’t believe me when I say that I’m on a run with dinners. I went from a bit uninspired to a streak of wins – kicking off with this one. The all-in-one recipes are my jam and this one has it all – flavor, texture, color, nutrition.

I mean, sure, it’s not king crab legs and lobster tails served on a mega yacht, but for a busy mom trying to put a well-accepted meal on the table that has some nutritional merits and doesn’t take all the dishes and all the evening time, give it a go! 🙂

Weeknight Sesame Teriyaki Chicken

Weeknight Sesame Teriyaki Chicken

Yield: 5 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Sweet, sticky, spicy chicken with tender veggies and crisp cucumbers, served over hearty brown rice. Nom.


  • 4 Tbsp toasted sesame oil, divided
  • 1/2 cup low sodium soy sauce
  • 1/4 cup honey
  • 3 Tbsp rice vinegar
  • 2 cucumbers, thinly sliced
  • 1/3 cup Panko breadcrumbs
  • 2 Tbsp sesame seeds
  • 1/2 tsp crushed red pepper flakes
  • 20 oz boneless, skinless chicken breasts, thinly sliced
  • 1 Tbsp corn starch
  • 1/2 tsp black pepper
  • 4 cloves garlic, minced
  • 1 Tbsp grated ginger root
  • 2 red, orange, or yellow bell peppers, thinly sliced
  • 5 cups steamed brown rice
  • 1/4 cup sliced green onions, for garnish


    1. Combine 1 tablespoon of sesame vinegar with the soy sauce, honey, and rice vinegar in a medium bowl whisk well. Pour into a small bowl all but 1/4 cup of the sauce and set aside.
    2. To the bowl with the remaining sauce, add the cucumber slices and toss to coat. Set aside.
    3. To make the sesame crumbs, heat 1 tablespoon sesame oil in a large skillet over medium heat. Once hot, add the the panko, sesame seeds, and crushed red pepper flakes. Cook until lightly toasted, about 3-4 minutes, stirring often. Transfer to a small plate to cool.
    4. In a medium bowl, toss together the chicken, cornstarch, and black pepper.
    5. Heat the remaining 2 tablespoons of sesame oil in the skillet over medium heat. Once hot, add the chicken and cook until browned, about 5 minutes.
    6. Add the bell peppers, garlic, and ginger. Cook another 2-3 minutes. Pour in the sauce and bring to a simmer over medium-high heat. Cook until the sauce coats the chicken, about 5 minutes.
    7. Serve the chicken over bowls of rice. Top with sesame crumbs and cucumbers.


Recipe from Half Baked Harvest

Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 572Total Fat: 18.0gCholesterol: 51mgSodium: 1061mgCarbohydrates: 76.2gFiber: 6.2gSugar: 15.8gProtein: 30.2g

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Love chicken!? It’s so versatile!

Be well,

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