Photo of Sesame Chicken by WW

Sesame Chicken

Points® value
Total Time
31 min
20 min
11 min
The restaurant version of this dish is loaded with fat, thanks to deep frying. We coated the chicken with flour and then pan-seared it to lighten it up.


Sesame seeds

2 tbsp(s), raw

Low sodium soy sauce

1 tbsp(s)

Maple syrup

1 tbsp(s)

Sherry (dry or sweet)

1 tbsp(s)

Ginger root

1 tsp(s), fresh, minced

Five-spice powder

½ tsp(s)

All-purpose flour

2 tbsp(s)

Table salt

½ tsp(s)

Uncooked boneless skinless chicken breast

1 pound(s), cut into 2-inch pieces

Black pepper

¼ pinch(es)

Peanut oil

2 tsp(s)


1 cup(s)


  1. Place a large nonstick skillet over medium-high heat. Add sesame seeds and cook until lightly toasted, shaking the pan frequently, about 2 to 3 minutes; transfer seeds to a shallow dish and set aside.
  2. Whisk water, soy sauce, maple syrup, sherry, ginger and five-spice powder together in a small bowl; set aside.
  3. Combine flour, salt and pepper in a shallow dish; add chicken and turn to coat. Shake chicken pieces to remove excess flour.
  4. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and sauté until browned on all sides, about 5 minutes. Add soy sauce mixture to chicken and cook until sauce thickens and is almost evapourated, about 2 to 3 minutes more.
  5. Dip chicken pieces in toasted sesame seeds and serve, drizzled with any additional soy sauce mixture. Yields about 4 strips per serving.