I perfected a Sesame Garlic Chicken stir fry that rivals takeout in under 30 minutes, and in this recipe I turn it into crisp Asian Chicken Lettuce Wraps that keep all the savory punch with a lighter twist.

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I love a recipe that hits like takeout but cooks up in under 30 minutes, and my Sesame Garlic Chicken stir fry does exactly that. It’s messy in the best way, sticky garlic flavor and quick sear on thinly sliced boneless skinless chicken breasts that makes you want to eat it straight from the pan.

If you’re into Garlic Chicken Recipes or craving something that converts into Asian Chicken Lettuce Wraps, this one’s a keeper. I won’t pretend it’s perfect every time, I burn the garlic sometimes, but that char actually tastes amazing.

Trust me, you’ll be curious to try it.

Ingredients

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Chicken breasts: lean protein, fills you up, helps muscle, not too fatty, mild.
Garlic: pungent, adds big flavor, has antioxidants and may help your immune system.
Soy sauce: salty umami, adds depth, low calories but watch the sodium.
Honey or brown sugar: sweet, gives caramel notes, boosts carbs and calories, use sparingly.
Rice vinegar: bright acid, cuts the sweet, keeps flavors balanced, very light.
Toasted sesame oil: nutty aroma, potent so a little goes a long way, tasty.
Lettuce leaves: crisp low calorie wraps, add fiber and freshness, great low carb swap.
Carrot and cucumber: crunchy, add fiber and water, mild sweetness, colorful and fresh.

Ingredient Quantities

1 pound boneless skinless chicken breasts thinly sliced

2 tablespoons cornstarch divided

2 tablespoons vegetable oil divided

4 cloves garlic minced

1 teaspoon fresh ginger minced

1 third cup low sodium soy sauce

1 to 2 tablespoons honey or packed brown sugar

1 tablespoon rice vinegar

1 tablespoon oyster sauce optional

1 fourth cup chicken broth or water

1 teaspoon toasted sesame oil

1 tablespoon sesame seeds toasted

1 teaspoon red pepper flakes or sriracha optional

2 green onions sliced

8 to 12 large butter or Bibb lettuce leaves for wraps

1 medium carrot shredded

half cucumber julienned

fresh cilantro leaves and lime wedges for serving optional

How to Make this

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1. Thinly slice 1 pound boneless skinless chicken breasts, pat dry, then toss with 1 tablespoon cornstarch until coated; set aside.

2. In a bowl whisk 1 third cup low sodium soy sauce, 1 to 2 tablespoons honey or packed brown sugar, 1 tablespoon rice vinegar, 1 tablespoon oyster sauce (optional), 1 fourth cup chicken broth or water, 1 teaspoon toasted sesame oil and the remaining 1 tablespoon cornstarch; stir in 1 teaspoon red pepper flakes or a squirt of sriracha if you want heat.

3. Toast 1 tablespoon sesame seeds in a dry skillet over medium heat until golden and fragrant, about 30 to 60 seconds, watch it, it burns fast; remove and set aside.

4. Heat a large skillet or wok over high heat until very hot, add 1 tablespoon vegetable oil, then add the chicken in one loose layer; sear undisturbed 1 to 2 minutes to get some color, toss and cook another 1 to 2 minutes until just about cooked through, then transfer chicken to a plate.

5. Add the remaining 1 tablespoon vegetable oil to the pan, lower heat to medium-high, add 4 cloves minced garlic and 1 teaspoon minced fresh ginger, cook 20 to 30 seconds until fragrant but dont let them burn.

6. Pour the prepared sauce into the pan, bring to a simmer and stir until it thickens and becomes glossy, about 45 seconds to a minute.

7. Return the chicken to the pan, toss to coat in the sauce and cook 1 to 2 more minutes until chicken is fully cooked and sauce clings; stir in the toasted sesame seeds and 2 sliced green onions, taste and adjust sweetness or heat if needed.

8. Prep 8 to 12 large butter or Bibb lettuce leaves, shred 1 medium carrot and julienne half a cucumber; lay a little carrot and cucumber on each leaf to make a bed for the chicken.

9. Spoon the sesame garlic chicken into the lettuce leaves, top with fresh cilantro leaves and squeeze lime wedges over each if using, serve immediately and enjoy; quick tip: slice the chicken extra thin and cook on very high heat for that takeout style sear, and dry the lettuce well so wraps dont get soggy.

Equipment Needed

1. Sharp chef’s knife (for thinly slicing the chicken)
2. Cutting board
3. Mixing bowls, small and medium (one to toss chicken, one to whisk the sauce)
4. Measuring cups and spoons
5. Whisk or a fork to mix the sauce
6. Large skillet or wok, nice and hot
7. Spatula or tongs to toss and sear the chicken
8. Box grater or julienne peeler for the carrot and cucumber
9. Plate plus paper towels for patting dry and resting the chicken

FAQ

Q: Can I use chicken thighs instead of breasts? A: Yes, boneless skinless thighs work great, they stay juicier and you may need a minute or two more to cook through. Cut into similar sized strips so they cook evenly.

Q: How do I get a thick glossy sauce? A: Mix 1 tablespoon of the cornstarch with about 1 to 2 tablespoons cold water or the chicken broth to make a slurry, pour it into the simmering sauce and stir until it thickens and turns glossy, then pull off the heat and stir in the sesame oil.

Q: How can I make this gluten free? A: Use tamari or gluten free soy sauce or coconut aminos, skip or replace oyster sauce with a GF alternative, all other ingredients are usually fine but check labels.

Q: Can I make this ahead or freeze it? A: Yes, make the chicken and sauce then cool and refrigerate up to 3 to 4 days. Freeze up to 2 months. Reheat gently in a skillet with a splash of water or broth so it doesnt dry out. Keep lettuce and fresh veg separate until serving.

Q: How spicy is it and how do I adjust the heat? A: It starts mild, add 1 teaspoon red pepper flakes or a squirt of sriracha for medium heat. Taste as you go, you can always add more but you cant take heat away.

Q: Best way to build the lettuce wraps? A: Spoon warm chicken into a lettuce leaf, top with shredded carrot, julienned cucumber, sliced green onions, cilantro and a squeeze of lime, sprinkle sesame seeds and serve right away so the leaves stay crisp.

Sesame Garlic Chicken Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs, extra-firm tofu, or shrimp. Thighs stay juicier and may need a bit more time, tofu soaks up the sauce for a veg option, shrimp cooks way faster.
Cornstarch: use arrowroot or tapioca starch 1:1 for the same glossy thickening. If using all purpose flour, use about double and simmer a little longer to cook off the raw flour taste.
Low sodium soy sauce: use tamari for gluten free, coconut aminos for a milder, slightly sweeter low-salt option, or regular soy sauce if you want it saltier — just cut back on added salt or sweetener.
Toasted sesame oil: if you dont have it, use a neutral oil like peanut or canola with a sprinkle of sesame seeds for nuttiness, or a tiny splash of toasted walnut oil or thinned tahini. It’s strong so add it at the end.

Pro Tips

– Slice the chicken super thin and pat it totally dry before you toss it in the cornstarch. If it’s wet it steams instead of sears and you lose that takeout-y crust. Don’t coat it too early though or the cornstarch will get gummy.

– Get the pan screaming hot, add oil and sear the chicken in a single layer, dont crowd the pan. Work in batches if you gotta, then rest the pieces on a plate while you finish the sauce so they dont overcook and go rubbery.

– Mix the sauce cornstarch with cold liquid first so you dont get lumps, and only add the toasted sesame oil at the very end off the highest heat so the flavor doesnt burn away. Taste before plating and tweak sweetness or heat, tiny changes make a big difference.

– Dry your lettuce well, shred the veg thin so every bite has crunch, and toast the sesame seeds very carefully they go from perfect to burnt in seconds. Serve the wraps right away or they get soggy fast.

Sesame Garlic Chicken Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

322

kcal

Equipment: 1. Sharp chef’s knife (for thinly slicing the chicken)
2. Cutting board
3. Mixing bowls, small and medium (one to toss chicken, one to whisk the sauce)
4. Measuring cups and spoons
5. Whisk or a fork to mix the sauce
6. Large skillet or wok, nice and hot
7. Spatula or tongs to toss and sear the chicken
8. Box grater or julienne peeler for the carrot and cucumber
9. Plate plus paper towels for patting dry and resting the chicken

Ingredients

1 pound boneless skinless chicken breasts thinly sliced
2 tablespoons cornstarch divided
2 tablespoons vegetable oil divided
4 cloves garlic minced
1 teaspoon fresh ginger minced
1 third cup low sodium soy sauce
1 to 2 tablespoons honey or packed brown sugar
1 tablespoon rice vinegar
1 tablespoon oyster sauce optional
1 fourth cup chicken broth or water
1 teaspoon toasted sesame oil
1 tablespoon sesame seeds toasted
1 teaspoon red pepper flakes or sriracha optional
2 green onions sliced
8 to 12 large butter or Bibb lettuce leaves for wraps
1 medium carrot shredded
half cucumber julienned
fresh cilantro leaves and lime wedges for serving optional

Directions

Thinly slice 1 pound boneless skinless chicken breasts, pat dry, then toss with 1 tablespoon cornstarch until coated; set aside.
In a bowl whisk 1 third cup low sodium soy sauce, 1 to 2 tablespoons honey or packed brown sugar, 1 tablespoon rice vinegar, 1 tablespoon oyster sauce (optional), 1 fourth cup chicken broth or water, 1 teaspoon toasted sesame oil and the remaining 1 tablespoon cornstarch; stir in 1 teaspoon red pepper flakes or a squirt of sriracha if you want heat.
Toast 1 tablespoon sesame seeds in a dry skillet over medium heat until golden and fragrant, about 30 to 60 seconds, watch it, it burns fast; remove and set aside.
Heat a large skillet or wok over high heat until very hot, add 1 tablespoon vegetable oil, then add the chicken in one loose layer; sear undisturbed 1 to 2 minutes to get some color, toss and cook another 1 to 2 minutes until just about cooked through, then transfer chicken to a plate.
Add the remaining 1 tablespoon vegetable oil to the pan, lower heat to medium-high, add 4 cloves minced garlic and 1 teaspoon minced fresh ginger, cook 20 to 30 seconds until fragrant but dont let them burn.
Pour the prepared sauce into the pan, bring to a simmer and stir until it thickens and becomes glossy, about 45 seconds to a minute.
Return the chicken to the pan, toss to coat in the sauce and cook 1 to 2 more minutes until chicken is fully cooked and sauce clings; stir in the toasted sesame seeds and 2 sliced green onions, taste and adjust sweetness or heat if needed.
Prep 8 to 12 large butter or Bibb lettuce leaves, shred 1 medium carrot and julienne half a cucumber; lay a little carrot and cucumber on each leaf to make a bed for the chicken.
Spoon the sesame garlic chicken into the lettuce leaves, top with fresh cilantro leaves and squeeze lime wedges over each if using, serve immediately and enjoy; quick tip: slice the chicken extra thin and cook on very high heat for that takeout style sear, and dry the lettuce well so wraps dont get soggy.

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.