If you’re craving bold flavors and a satisfying meal that comes together fast, this Sticky Sesame Ground Chicken is the answer. Made with lean ground chicken, savory garlic, and a sweet and sticky sesame sauce, this dish hits all the right notes—salty, sweet, slightly spicy, and loaded with umami.

Ready in under 30 minutes and made in just one skillet, it’s perfect for weeknight dinners, meal prep, or when you want that takeout-style flavor without leaving the house.

Why You’ll Love It:

✔️ Ready in 30 minutes
✔️ Packed with sweet, savory, garlicky flavor
✔️ Healthier than takeout
✔️ One-skillet cleanup

Serve it over rice and top with green onions and sesame seeds for a complete meal that everyone will love!

What You’ll Need

Ingredients

• 1 tsp olive oil
• 1/2 cup diced onion
• 2 tbsp chopped garlic
• 2 pounds ground chicken breast
• 1 tsp kosher salt
• Fresh black pepper to taste
• 1 tbsp chili garlic sauce
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1–2 tbsp toasted sesame oil
• 1/3 cup chicken broth
• 1 tbsp cornstarch mixed with 1 tbsp of water
• Green onions, divided
• Sesame seeds

Equipment I Used

• Mixing Bowl
• Skillet
• Measuring Cups & Spoons

How to Make It

Sauté the Aromatics

In a large skillet, heat 1 tsp olive oil over medium heat. Add ½ cup diced onion and cook for 3–4 minutes until softened. Stir in 2 tbsp chopped garlic and the white parts of the green onions, cooking for 1 minute until fragrant.

Cook the Ground Chicken

Add 2 pounds ground chicken to the skillet. Cook, breaking the meat into small crumbles, until it’s fully cooked and no longer pink. Season with 1 tsp kosher salt and fresh ground black pepper to taste.

Make the Sauce

In a small bowl, whisk together; 1 tbsp chili garlic sauce, ½ cup soy sauce, ⅓ cup brown sugar, 1–2 tbsp toasted sesame oil, and ⅓ cup chicken broth.

Pour the sauce mixture into the skillet with the cooked chicken. Stir well to combine. Bring to a gentle simmer. In a small bowl, mix 1 tbsp cornstarch with 1 tbsp water to make a slurry. Stir the slurry into the chicken and continue to simmer for 2–3 minutes, or until the sauce thickens.

Garnish and Serve

Taste and adjust seasonings as needed. Serve hot over rice or noodles. Garnish with sliced green onions and sesame seeds before serving.

Make-Ahead Tips

• Prep the sauce in advance: Mix the soy sauce, brown sugar, sesame oil, chili garlic sauce, and chicken broth up to 2 days ahead and store it in the fridge in an airtight container.
• Pre-chop aromatics: Dice the onions, garlic, and green onions ahead of time and store them in airtight containers or resealable bags to make cooking even faster.
• Batch-cook for the week: Double the recipe and portion it into containers for easy lunches or dinners throughout the week.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.

Freezer: Let the chicken cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

To Reheat: Warm in a skillet over medium heat with a splash of water or broth to loosen the sauce. Or, microwave in 30-second intervals, stirring between each, until heated through.