Project Description

A meal that you might crave to order out but is better made at home!


Did you know that sesame seeds have more calcium than milk? These little seeds are packed with vitamins & minerals and are also really versatile!

I’ve made sesame chicken before this but this is the one that I want to share because it was SO GOOD.

Not only does it taste like takeout, but it’s easier to make than one might think and it’s also good for you with no yucky additives!

I also found myself just eating the quinoa as I made extra of that. Maybe I’m biased because I usually like anything with quinoa, but this mix is delicious. It would be super easy to add in some egg for protein or just leave it as is for it’s own meal!

Sesame Glazed Chicken with Quinoa Fried Rice

Full Recipe

  • MAKES: 6
  • 8 boneless, skinless, chicken thighs

  • 1 egg, beaten

  • 1/2 cup tapioca starch + 2 tbs

  • 1/2 cup chickpea flour

  • 1/3 cup tamari

  • 1/4 cup honey

  • 1/4 rice vinegar

  • 3 tbs sesame oil, divided

  • 2 cloves garlic

  • 1 inch piece ginger

  • 1 cup quinoa, cooked

  • 2 large carrots, diced

  • 1/2 cup peas, fresh or frozen

  • 1/2 red bell pepper, diced

  • 4 green onions, sliced

  • salt & pepper

  • 3 tbs sesame seeds, for topping, divided

  • extra green onion, for topping

  • Prepare chicken by trimming excess fat and sprinkling salt and pepper on both sides of thighs. Set aside

  • In a mini food processor or blender, add tarmari, honey, vinegar, 1 tbs sesame oil, garlic and ginger and blend until well incorporated to make a sauce. Set aside.

  • In 3 different bowls, add egg to then beat, add starch to another and flour with 1 tbs sesame seeds to the last.

  • Dip chicken in egg to coat, then starch to coat and finally chickpea flour to coat. Do this to each piece of chicken and set aside on plate while you heat a large skillet over medium heat with 1 tbs of sesame oil.

  • When ready, place pieces in pan with room in between, working in batches if necessary. Cook for about 5 minutes before flipping then turn over and cook for another 5 minutes or until cooked through and browned.

  • Place chicken on wire rack to cool while you prepare quinoa fried “rice” as pictured.

  • Meanwhile, heat all the sauce in a small saucepan until boiling then allow to simmer for about 10 minutes.

  • Mix 2 tbs of starch with a little bit of water to combine then pour into sauce mixture and stir until it thickens. Set sauce aside again.

  • Finally, prepare the fried “rice”. In a large wok or skillet, add in 1 tbs of sesame oil when hot, followed by quinoa, prepared vegetables, and about 1/4 cup of the sauce. Fold all together and allow to heat and fry up.

  • Glaze remaining sauce over chicken thighs and plate with warmed quinoa mix. Sprinkle with sesame seeds and green onions. Enjoy!