15 Flavorful Sesame Oil Chicken Recipes

A bowl of sesame oil chicken is the ultimate comfort food—fragrant, warming, and surprisingly quick to whip up. Whether you’re craving a speedy weeknight dinner or a cozy weekend meal, these 15 flavorful recipes will have you reaching for that bottle of sesame oil again and again.

Classic Braised Sesame Oil Chicken Soup

A bowl of this Classic Braised Sesame Oil Chicken Soup is like a warm hug on a cold day. I still remember my grandmother making it whenever I felt under the weather—the aroma of toasted sesame oil and ginger filling the kitchen.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 1 minutes

Ingredients

For the Chicken

• 2 lbs bone-in chicken thighs or drumsticks (skin on)
• 2 tablespoons toasted sesame oil
• 1 (2-inch) piece ginger, sliced into thin rounds
• 4 cloves garlic, smashed

For the Soup Base

• 1/2 cup rice wine (or dry sherry)
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 teaspoon granulated sugar
• 4 cups low-sodium chicken broth (or water)
• Salt, to taste
• 1 tablespoon dried goji berries (optional)
• Sliced green onions, for garnish

Instructions

1. Pat the chicken dry with paper towels and season lightly with salt.
2. Heat a heavy-bottomed pot or Dutch oven over medium heat. Add the sesame oil and swirl to coat.
3. Add the ginger slices and garlic; cook until fragrant, about 1 minute.
4. Place the chicken skin-side down in a single layer. Sear until golden brown, about 4–5 minutes per side. (Tip: Don't overcrowd; work in batches if needed.)
5. Pour in the rice wine, scraping up any browned bits from the bottom of the pot.
6. Add the light soy sauce, dark soy sauce, sugar, and chicken broth. Bring to a boil.
7. Reduce the heat to low, cover, and simmer for 45 minutes, or until the chicken is tender and cooked through. (Tip: For deeper flavor, let it rest off the heat for 10 minutes before serving.)
8. Stir in the goji berries (if using) and simmer for 5 more minutes.
9. Taste and adjust salt if needed.
10. Serve hot, garnished with sliced green onions.

Vibrant with ginger and nutty sesame oil, the broth is both invigorating and soothing. I love serving it over steamed rice or with a side of blanched greens for a complete meal. The leftovers taste even better the next day!

Stir-Fried Sesame Oil Chicken with Ginger

A sizzling skillet of ginger and sesame oil is one of my favorite weeknight dinner saviors. This stir-fry comes together in under 20 minutes, yet tastes like something you’d order from your favorite Chinese takeout spot. The key is using good-quality dark sesame oil and lots of fresh ginger — trust me, it makes all the difference.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

Main Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces (or breasts; thighs stay juicier)
• 2 tablespoons vegetable oil (or any neutral oil with high smoke point)
• 1 (3-inch) piece fresh ginger, peeled and sliced into thin matchsticks (about ⅓ cup)
• 4 cloves garlic, thinly sliced
• 3 tablespoons dark sesame oil (toasted sesame oil for best flavor)
• 3 tablespoons soy sauce (low-sodium if preferred)
• 1 tablespoon granulated sugar (helps balance the savory)
• 2 tablespoons water or low-sodium chicken broth
• 4 green onions, sliced into 2-inch pieces (white and light green parts)

Instructions

1. Pat the chicken pieces dry with paper towels. This helps them brown instead of steam. Season lightly with a pinch of salt and pepper.
2. Heat a large wok or heavy skillet over high heat until a drop of water sizzles instantly. Add the vegetable oil and swirl to coat.
3. Add the ginger matchsticks and garlic slices. Stir-fry for about 30 seconds until fragrant but not browned — burnt garlic turns bitter.
4. Add the chicken in a single layer (work in batches if needed). Let it sear undisturbed for 60 seconds, then stir-fry until golden and cooked through, about 3–4 minutes total. The internal temperature should reach 165°F.
5. In a small bowl, whisk together the dark sesame oil, soy sauce, sugar, and water (or broth). Pour the mixture over the chicken. Tip: Stir your sauce again just before adding, as the sesame oil can separate.
6. Continue stir-frying for 1–2 minutes until the sauce thickens slightly and coats the chicken evenly. The sugar helps create a glossy glaze.
7. Toss in the green onion pieces and stir-fry for another 30 seconds — just until they brighten. Remove from heat immediately to keep the scallions crisp-tender.
8. Serve hot over steamed jasmine rice or with a side of blanched bok choy. Drizzle any remaining pan sauce over the top.

Nothing beats the aroma of this dish filling your kitchen — it’s pure comfort in a bowl. The chicken is tender and juicy, with a deep, nutty sesame flavor that’s balanced by the spicy kick of fresh ginger. For a fun twist, try tossing in some snow peas or shiitake mushrooms during step 4.

Sesame Oil Chicken Rice (One-Pot)

My favorite one-pot comfort meal is this aromatic Sesame Oil Chicken Rice. It's a complete dinner packed with flavor, and the best part is how the rice soaks up all that savory sesame goodness.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 ½ lbs boneless, skinless chicken thighs (about 4), cut into 1-inch pieces
• 2 tablespoons toasted sesame oil (divided, plus more for drizzling)
• 1 tablespoon soy sauce (use low-sodium if preferred)
• 1 teaspoon sugar
• 1 thumb-size piece fresh ginger, peeled and thinly sliced
• 4 cloves garlic, minced
• 1 ½ cups jasmine rice (rinsed and drained)
• 2 cups chicken broth (low-sodium)
• 1 teaspoon salt (adjust to taste)
• ¼ teaspoon white pepper (or black pepper)
• 2 green onions, sliced (for garnish)
• Optional: 4 shiitake mushrooms, sliced (adds umami)

Instructions

1. In a medium bowl, combine chicken pieces with 1 tablespoon toasted sesame oil, soy sauce, and sugar. Toss to coat and let marinate 10 minutes.
2. Heat remaining 1 tablespoon toasted sesame oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add chicken in a single layer and sear until golden, about 3 minutes per side. Remove chicken to a plate.
3. Reduce heat to medium. Add ginger slices and garlic; sauté until fragrant, about 30 seconds. If using mushrooms, add them now and cook 2 minutes until softened.
4. Add rinsed rice to the pot and stir to coat with oil, about 1 minute.
5. Pour in chicken broth, salt, and white pepper. Stir gently, then return chicken to the pot, nestling it into the rice.
6. Bring to a boil, then reduce heat to low, cover tightly with a lid, and simmer 18 minutes (do not open lid).
7. Remove pot from heat and let rest, covered, for 10 minutes to finish steaming.
8. Fluff rice with a fork, drizzle with extra sesame oil, and garnish with sliced green onions. Serve hot.

Mmm, the fragrance alone will have everyone gathering in the kitchen. The rice is tender and infused with ginger and sesame, while the chicken stays juicy. For an extra treat, scrape up the crispy bits from the bottom of the pot—that's the best part!

Steamed Sesame Oil Chicken with Chinese Herbs

Very few dishes comfort quite like this Steamed Sesame Oil Chicken with Chinese Herbs. The aromatic sesame oil and ginger infuse the tender chicken, while the herbs add a subtle medicinal warmth—perfect for a nourishing meal. I love making this on chilly evenings or when I need a little extra TLC.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

For the Chicken

• 4 bone-in, skin-on chicken thighs (or 2 breasts, but thighs are juicier)
• 1 tablespoon toasted sesame oil (plus extra for drizzling)
• 2 tablespoons soy sauce (low sodium)
• 1 tablespoon Chinese rice wine (Shaoxing wine, or dry sherry)
• 2 slices ginger, thinly sliced
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper

Chinese Herbs

• 4 red dates (jujubes), pitted and halved
• 1 tablespoon goji berries
• 2 slices astragalus (huang qi) – optional but recommended
• 2 slices dang gui (angelica root) – optional

For Steaming

• 2 scallions, cut into 2-inch segments
• 1/2 cup chicken broth (or water)
• Additional sesame oil for brushing the steamer plate

Instructions

1. In a large bowl, combine chicken thighs, sesame oil, soy sauce, rice wine, ginger, garlic, salt, and white pepper. Massage into chicken. Cover and refrigerate at least 20 minutes.
2. Rinse red dates, goji berries, astragalus, and dang gui. Soak in warm water 10 minutes, then drain.
3. Set a steamer rack in a wok or pot, add water just below rack. Bring to boil.
4. Brush a heatproof plate with sesame oil. Spread scallion segments on plate.
5. Place marinated chicken on scallions, skin up. Scatter soaked herbs around.
6. Pour chicken broth around chicken (not on skin). Drizzle extra sesame oil.
7. Place plate on steamer rack. Cover, reduce heat to medium-high, steam 30-35 minutes until cooked through. Rotate plate halfway for even cooking. Check water level and add boiling water if needed.
8. Remove plate. Let rest 2 minutes. Garnish with cilantro if desired. For richer sauce, simmer accumulated juices with cornstarch slurry.
9. Serve hot over rice, spooning broth on top. Leftovers are even better next day.

Mentioning the texture first: the chicken is impossibly tender, with a fragrant sesame coating and a light, flavorful broth from the herbs. I love serving this with a side of blanched bok choy to round out the meal. The medicinal notes from the herbs are subtle but deeply soothing—perfect for a self-care night.

Pan-Seared Sesame Oil Chicken Thighs with Garlic

Lately, I've been obsessed with getting that perfect crispy skin on chicken thighs without deep frying. This pan-seared sesame oil version with garlic has become my go-to weeknight dinner—it's fast, flavorful, and the kitchen smells amazing.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon sesame oil

For the Garlic Sauce

• 2 tablespoons sesame oil
• 6 cloves garlic, thinly sliced (or minced if you prefer)
• 2 tablespoons soy sauce (low-sodium works)
• 1 tablespoon honey or brown sugar
• 1/4 cup chicken broth
• 1 teaspoon rice vinegar (optional, for acidity)
• 1 teaspoon sesame seeds (for garnish)
• 2 tablespoons chopped green onions (for garnish)

Instructions

1. Pat chicken thighs dry with paper towels (tip: this is key for crispy skin). Season both sides with salt and pepper.
2. Heat 1 tablespoon sesame oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering (tip: sesame oil has a low smoke point, so don't go too high).
3. Place chicken skin-side down in the skillet. Cook without moving for 6-8 minutes, until skin is deep golden and crispy. (Tip: resist the urge to peek—let it sear undisturbed.)
4. Flip chicken and cook another 5 minutes. Transfer to a plate.
5. In the same skillet, reduce heat to medium. Add 2 tablespoons sesame oil and sliced garlic. Cook 1-2 minutes until fragrant and lightly golden.
6. Stir in soy sauce, honey, and chicken broth. Bring to a simmer, scraping up browned bits.
7. Return chicken thighs to the skillet, skin-side up. Spoon sauce over the top. Cover and simmer over low heat 10-12 minutes, until internal temperature reaches 165°F.
8. Remove lid, increase heat to medium-high, and let sauce reduce 2-3 minutes until slightly thickened.
9. Sprinkle with sesame seeds and green onions.

Garnished with a sprinkle of sesame seeds and fresh green onions, these chicken thighs are a savory, umami-packed weeknight win. The crispy skin stays crackly even after simmering in the sauce—trust me, you'll want to spoon extra garlicky glaze over rice or noodles.

Sesame Oil Chicken Noodle Soup

Picture this: a chilly evening, a bowl of steaming noodle soup, and the comforting aroma of sesame oil. This Sesame Oil Chicken Noodle Soup is my go-to when I need a quick, nourishing meal that feels like a warm hug. I first made it on a rainy Tuesday, and now it's a weekly staple in my kitchen.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 lb boneless skinless chicken thighs (or breasts, but thighs stay juicier)
• 1 tbsp sesame oil (plus extra for drizzling; toasted sesame oil is best for flavor)
• 6 cups low-sodium chicken broth (homemade or store-bought; adjust salt later)
• 3 tbsp soy sauce (or tamari for gluten-free; adjust to taste)
• 1 tbsp rice vinegar (unseasoned, for brightness)
• 2 tbsp grated fresh ginger (about a 2-inch piece; grate it finely for even flavor)
• 4 cloves garlic, minced (press or chop finely; don't let it burn)
• 8 oz dried ramen noodles (or udon, soba, or any thin wheat noodle)
• 4 cups baby bok choy or spinach (bok choy adds crunch; spinach wilts faster)
• 4 green onions, sliced (white and green parts separated)
• Salt and white pepper to taste (white pepper is milder; black pepper works too)
• Optional: chili oil or sriracha for heat (add at the table)

Instructions

1. Pat the chicken thighs dry with paper towels. Season lightly with salt and white pepper.
2. In a large pot or Dutch oven, heat 1 tablespoon sesame oil over medium-high heat until shimmering.
3. Add the chicken thighs in a single layer. Cook for 4–5 minutes per side until golden brown, but not fully cooked through. Transfer to a plate and set aside.
4. Reduce heat to medium. Add the grated ginger and minced garlic to the pot. Stir constantly for 30 seconds until fragrant (tip: don't let garlic brown too much or it'll turn bitter).
5. Pour in the chicken broth, scraping up any browned bits from the bottom. Add soy sauce and rice vinegar. Bring to a boil, then reduce to a simmer.
6. Return the chicken thighs to the pot. Simmer for 15–18 minutes, until chicken is cooked through and tender. While it simmers, skim any foam if needed.
7. Remove chicken to a cutting board and let rest for 3 minutes. Then shred or slice into bite-sized pieces. (Tip: For extra flavor, shred the chicken right into the broth after resting.)
8. Meanwhile, bring the soup back to a gentle boil. Add the ramen noodles and cook according to package directions (usually 3–4 minutes), stirring occasionally to separate.
9. In the last 1 minute of cooking, add the baby bok choy (or spinach) and the white parts of the green onions. Stir until greens are just wilted.
10. Return the shredded chicken to the pot. Taste and adjust seasoning with more soy sauce, salt, or a splash of rice vinegar. Ladle into bowls, top with the remaining green onions, and a drizzle of sesame oil. Serve with chili oil on the side if desired.

Bowl after bowl, this soup never fails to warm me from the inside out—the silky noodles, tender chicken, and fragrant ginger-sesame broth are a perfect trio. I love serving it with extra chili oil for a spicy kick, and sometimes I add a soft-boiled egg on top for extra richness. It's the kind of meal that makes you close your eyes with every spoonful.

Crispy Baked Sesame Oil Chicken Wings

Oh, let me tell you about my latest obsession: these Crispy Baked Sesame Oil Chicken Wings. They’re everything you want in a wing—crunchy, sticky, and packed with nutty flavor. I’ve perfected the technique so you can skip the deep fryer and still get that irresistible crunch.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 2 lbs chicken wings, split into flats and drums
• 1 tbsp baking powder (helps achieve extra crispy skin)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp ground ginger
• 1/4 cup sesame oil (toasted for deeper flavor)
• 2 tbsp soy sauce (low sodium if you prefer)
• 2 tbsp honey (or maple syrup for a twist)
• Sesame seeds and sliced green onions for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top for maximum air circulation and crispiness.
2. Pat the chicken wings completely dry with paper towels. This step is crucial—moisture is the enemy of crispy skin.
3. In a medium bowl, whisk together the baking powder, salt, black pepper, garlic powder, and ground ginger.
4. Add the wings to the bowl and toss until each piece is evenly coated with the dry mixture.
5. Arrange the wings skin-side up on the wire rack, spacing them out so hot air can flow around each wing.
6. Bake for 45 minutes, flipping the wings halfway through, until they are golden brown and crispy. If they need more time, bake in 5-minute increments.
7. While the wings bake, prepare the glaze: in a small bowl, whisk together the sesame oil, soy sauce, and honey.
8. Once the wings are done, remove them from the oven and transfer to a large bowl. Pour the glaze over and toss to coat every wing evenly.
9. Return the glazed wings to the wire rack, brushing any remaining glaze on top, and bake for another 5 minutes until the glaze is sticky and caramelized.
10. Garnish with sesame seeds and sliced green onions if desired. Serve immediately for the best texture.

Crispy, sticky, and bursting with nutty sweetness, these wings are perfect for game day or a weeknight treat. I love serving them with a side of steamed rice and a crisp cucumber salad to balance the richness. Trust me, you’ll be making them on repeat.

Spicy Sesame Oil Chicken Stir-Fry with Chilies

For me, a quick stir-fry is the ultimate weeknight savior, and this spicy sesame oil chicken with chilies nails the balance of heat and nutty aroma. I love using chicken thighs—they stay juicy under the high heat—and letting the dried chilies infuse the oil for that irresistible tingle.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces (thighs stay juicier than breasts)
• 2 tbsp toasted sesame oil, divided (use half for marinade, half at the end)
• 2 tbsp soy sauce (low-sodium preferred)
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp cornstarch (for velveting the chicken)
• 4-6 dried red chilies, broken into pieces (adjust heat to your preference)
• 3 cloves garlic, minced
• 1 inch fresh ginger, grated
• 2 green onions, sliced for garnish
• 2 tbsp vegetable oil (or any neutral oil with high smoke point)
• 1 tsp sugar (optional, to balance the heat)
• Steamed rice, for serving

Instructions

1. In a bowl, combine chicken with 1 tbsp sesame oil, soy sauce, rice vinegar, cornstarch, and sugar (if using). Toss to coat and let marinate 10 minutes at room temperature — this velvets the chicken for a silky texture.
2. Heat vegetable oil in a wok or large skillet over high heat until shimmering. Add dried chilies and stir-fry 30 seconds until fragrant but not burnt.
3. Add the marinated chicken in a single layer. Let sear undisturbed 2 minutes to develop a golden crust, then stir-fry 2-3 minutes until cooked through.
4. Reduce heat to medium. Add garlic and ginger, stir-frying 30 seconds until aromatic — careful not to burn the garlic.
5. Drizzle in remaining 1 tbsp toasted sesame oil and toss to coat. Remove from heat — adding sesame oil at the end preserves its flavor.
6. Garnish with green onions and serve immediately over steamed rice.

Crunchy, tender, and bathed in a glossy, spicy-sweet glaze, this stir-fry comes together in a flash. I love piling it over jasmine rice and adding a side of quick-pickled cucumbers for a cool contrast—it's my kind of weeknight win.

Sesame Oil Chicken Congee

Mornings like this call for a bowl of something warm and comforting. I remember my first taste of congee on a rainy day in Chinatown—it was love at first spoonful. This Sesame Oil Chicken Congee is my go-to when I need a soothing, easy-to-digest meal that feels like a hug in a bowl.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1 cup jasmine rice, rinsed well (helps achieve creamy texture)
• 6 cups low-sodium chicken broth (or 4 cups broth + 2 cups water for lighter consistency)
• 2 tablespoons sesame oil (toasted, for best flavor)
• 1 tablespoon grated fresh ginger (about 1-inch piece, adjust to taste)
• 2 cups cooked shredded chicken (from rotisserie or poached)
• 3 green onions, thinly sliced (reserve some for garnish)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1/2 teaspoon salt (plus more to taste)
• 1/4 teaspoon white pepper (optional, adds gentle heat)

Instructions

1. Rinse the jasmine rice in a fine-mesh sieve under cold water until the water runs clear, about 1 minute. This removes excess starch and prevents the congee from becoming gummy.
2. In a large pot or Dutch oven, heat 1 tablespoon of sesame oil over medium heat. Add the grated ginger and cook, stirring frequently, until fragrant, about 1 minute.
3. Add the rinsed rice to the pot and stir to coat with the oil and ginger. Cook for 1 minute, letting the rice toast slightly.
4. Pour in the chicken broth (and water, if using) and increase heat to high. Bring to a rapid boil, then reduce the heat to low so the mixture is at a gentle simmer.
5. Cover the pot with the lid slightly ajar to allow steam to escape. Cook, stirring every 10 minutes to prevent sticking, for 35 minutes. The congee should be thick and creamy; the rice grains will be broken down and the liquid will look porridge-like.
6. While the congee simmers, if not using pre-cooked chicken, poach a chicken breast: place it in a small saucepan, cover with water, bring to a boil, then reduce to a simmer and cook for 12 minutes. Shred with two forks.
7. After 35 minutes, stir in the shredded chicken, half the sliced green onions, and soy sauce. Continue to simmer uncovered for 5 minutes, stirring occasionally, to blend flavors.
8. Remove the pot from heat. Stir in the remaining tablespoon of sesame oil and the white pepper (if using). Taste and adjust salt as needed.
9. Ladle the congee into bowls and top with the reserved green onions. For extra creaminess, drizzle a little more sesame oil on top.

Ladle this congee into bowls and you'll notice its velvety, almost silken texture thanks to the slow simmer and sesame oil finish. The ginger and sesame sing together, while the shredded chicken makes every spoonful satisfying. For a crunchy contrast, top with fried shallots or a sprinkle of toasted sesame seeds.

Cold Sesame Oil Chicken Salad

A crisp, refreshing cold salad is my go-to for busy weeknights or when the weather starts to warm up. This Cold Sesame Oil Chicken Salad is a family favorite—shredded chicken tossed in a fragrant sesame dressing that's both simple and satisfying. I love making a big batch for lunches, and it's always a hit at potlucks.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Chicken

• 1 lb boneless, skinless chicken breasts (about 2 large breasts)
• 1 tablespoon kosher salt (for poaching water)
• 4 cups water (enough to cover chicken)

For the Dressing

• 3 tablespoons toasted sesame oil (use high-quality for best flavor)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar (unseasoned)
• 1 teaspoon granulated sugar (helps balance the savory)
• 1 clove garlic, minced (about 1 teaspoon)
• 1 teaspoon sesame seeds (toasted, for garnish)
• 2 green onions, thinly sliced (white and green parts)

For the Salad Base

• 4 cups shredded iceberg lettuce (or romaine for crunch)
• 1 large carrot, shredded (about 1 cup)
• 1/2 cup fresh cilantro leaves (optional, adds freshness)

Instructions

1. Poach the chicken: In a medium pot, combine 4 cups water and 1 tablespoon kosher salt. Bring to a boil over high heat. Carefully add the chicken breasts, reduce heat to medium-low, and simmer uncovered for 15 minutes, or until the internal temperature reaches 165°F. Tip: Simmering, not boiling, keeps the chicken tender.
2. While chicken cooks, prepare the dressing: In a small bowl, whisk together toasted sesame oil, soy sauce, rice vinegar, sugar, and minced garlic until sugar dissolves. Set aside.
3. Once chicken is cooked, transfer to a cutting board and let rest for 5 minutes. Then shred using two forks or your hands. Tip: Shredding while still warm makes it easier.
4. In a large mixing bowl, combine shredded chicken, shredded lettuce, shredded carrot, and cilantro (if using). Pour the dressing over the top and toss gently to coat everything evenly.
5. Garnish with sesame seeds and sliced green onions. Serve immediately or refrigerate for 30 minutes to let flavors meld—this salad tastes even better chilled!
6. (Optional) For extra crunch, add crushed peanuts or wonton strips just before serving.

Garnish with extra sesame seeds and green onions for a pop of color. The combination of cool, crunchy veggies and savory-sesame chicken makes every bite refreshing yet satisfying. I love serving this in lettuce cups for a low-carb option or piling it on toasted bread for a quick sandwich.

Sesame Oil Chicken Hot Pot Broth

Piping hot and deeply aromatic, this sesame oil chicken hot pot broth is my go-to for cozy weeknight dinners. The rich, nutty sesame oil combined with tender chicken creates a broth that's both comforting and perfect for dipping your favorite hot pot ingredients.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 2 tablespoons toasted sesame oil (use regular if needed)
• 1 tablespoon fresh ginger, sliced
• 4 cloves garlic, smashed
• 1 whole chicken (about 3 lbs), cut into pieces (or 2 lbs bone-in chicken thighs)
• 8 cups low-sodium chicken broth
• 1/4 cup soy sauce (tamari for gluten-free)
• 2 tablespoons rice wine (or dry sherry)
• 1 tablespoon brown sugar (adjust to taste)
• 2 green onions, cut into 2-inch pieces
• 1 star anise (optional, for extra depth)
• Salt to taste

Instructions

1. In a large pot, heat sesame oil over medium heat. Add ginger and garlic, sauté until fragrant, about 1 minute.
2. Add chicken pieces skin-side down in a single layer. Sear until golden brown, about 4-5 minutes per side. (Tip: Don't overcrowd the pot; work in batches for better browning.)
3. Pour in chicken broth, soy sauce, rice wine, brown sugar, and star anise if using. Increase heat to high and bring to a boil.
4. Reduce heat to low, cover, and simmer for 30-35 minutes, until chicken is cooked through and tender. (Tip: Skim off any foam that rises for a clearer broth.)
5. Remove chicken pieces to a plate; let cool slightly. Shred the meat, discarding bones, and return shredded chicken to the pot.
6. Add green onions and simmer for 2 more minutes. Season with salt to taste. (Tip: Taste the broth and adjust soy or sugar before serving.)
7. Serve hot as a hot pot broth with your favorite dipping ingredients like mushrooms, tofu, greens, or noodles.

Every sip of this broth warms you from the inside out — the sesame oil adds a nutty richness that lingers. Serve it with an array of veggies and dipping sauces for a communal meal that's both satisfying and fun.

Sesame Oil Chicken Clay Pot

Venturing into clay pot cooking has been a game-changer in my kitchen. This Sesame Oil Chicken Clay Pot is pure comfort—tender chicken, earthy mushrooms, and silky tofu simmered in a fragrant sesame-soy broth. It's one of those meals that fills your home with an irresistible aroma and your heart with warmth. Trust me, you'll want to make this on chilly evenings or whenever you need a little culinary hug.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• 1.5 lbs bone-in, skin-on chicken thighs (or drumsticks)
• 1 tbsp soy sauce (for marinade)
• 1 tsp sesame oil (for marinade)
• 1 tsp cornstarch (optional, for tenderizing)
• 3 tbsp sesame oil (divided)
• 8 oz shiitake mushrooms, stems removed and caps sliced
• 1 block (14 oz) firm tofu, cut into 1-inch cubes
• 4 slices fresh ginger (thin coins)
• 4 cloves garlic, smashed
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce (for color, optional)
• 2 tbsp Shaoxing rice wine (or dry sherry)
• 1 tsp sugar
• 1/2 cup chicken broth (or water)
• 2 scallions, cut into 2-inch pieces

Instructions

1. In a bowl, combine chicken with 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp cornstarch. Toss to coat and let marinate for 15 minutes while you prep other ingredients.
2. Heat a clay pot or heavy-bottomed pot over medium-high heat. Add 2 tbsp sesame oil and swirl to coat the bottom.
3. Add ginger slices and smashed garlic; stir-fry until fragrant, about 30 seconds. Be careful not to burn the garlic.
4. Add sliced shiitake mushrooms and cook, stirring occasionally, until they soften and release their liquid, about 2 minutes.
5. Gently add tofu cubes and stir to coat with the oil and aromatics. Cook for 1 minute without disturbing too much to keep tofu intact.
6. Add marinated chicken pieces in a single layer, skin side down. Sear until golden brown, about 3 minutes per side. (Tip: work in batches if needed to avoid overcrowding, which leads to steaming instead of browning.)
7. Pour in Shaoxing wine, soy sauce, dark soy sauce, sugar, and chicken broth. Stir gently, scraping up any browned bits from the bottom for extra flavor.
8. Bring the liquid to a boil, then reduce heat to low. Cover and simmer for 20 minutes, until chicken is cooked through and tender.
9. Uncover and increase heat to medium. Let the sauce reduce for 2–3 minutes if it's too thin; it should coat the back of a spoon. (Tip: taste and adjust seasoning with a pinch of salt if needed.)
10. Stir in scallions, then remove from heat. Drizzle with remaining 1 tbsp sesame oil for a final aromatic touch. Serve immediately.

For the ultimate cozy dinner, pile this over steamed jasmine rice and let the savory, nutty sauce soak into every grain. The chicken is fall-apart tender, the tofu sponges up all the goodness, and the mushrooms add an earthy depth. I love garnishing with extra scallions or a sprinkle of chili flakes for a little kick—absolutely irresistible.

Sesame Oil Chicken with Mushrooms

For me, there's nothing quite like the aroma of sesame oil sizzling with mushrooms and chicken on a busy weeknight. It's a dish that feels both comforting and sophisticated, and it comes together in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Chicken Marinade

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp sugar (optional, adjust to taste)

For the Stir-fry

• 2 tbsp toasted sesame oil
• 8 oz cremini mushrooms, sliced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 scallions, sliced (white and green parts separated)
• 1/4 cup chicken broth
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• Optional: sesame seeds for garnish

Instructions

1. In a medium bowl, combine the chicken with 2 tbsp soy sauce, cornstarch, and sugar. Toss until evenly coated, then let marinate for 10 minutes while you prep the other ingredients.
2. Heat 1 tbsp of the sesame oil in a large skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer (work in batches if needed) and cook without moving for 3–4 minutes, until golden brown on the bottom. Flip and cook another 3–4 minutes until cooked through. Transfer to a plate and set aside.
3. In the same skillet, add the remaining 1 tbsp sesame oil. Add the sliced mushrooms and spread into an even layer. Cook undisturbed for 2 minutes to develop a good sear, then stir and cook for another 2 minutes until they are golden and have released their liquid.
4. Add the minced garlic, grated ginger, and the white parts of the scallions. Sauté for about 30 seconds until fragrant, stirring constantly to prevent burning.
5. Pour in the chicken broth, 1 tbsp soy sauce, and rice vinegar. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Bring the liquid to a simmer and let it reduce slightly, about 1 minute.
6. Return the cooked chicken to the skillet, along with any juices that accumulated on the plate. Toss everything together and cook for 1 minute, allowing the sauce to coat the chicken and mushrooms and thicken slightly.
7. Remove from heat. Garnish with the sliced green scallions and a sprinkle of sesame seeds if desired. Serve immediately over steamed rice.

Pair it with a simple side of steamed bok choy or a crisp cucumber salad for a complete meal. The deep, nutty flavor of sesame oil makes this dish feel special, yet it's easy enough for a Tuesday night.

Sesame Oil Chicken Dumplings

When I first made these sesame oil chicken dumplings, I was blown away by how the fragrant oil and ginger elevated simple ground chicken into something extraordinary. With a crisp pan-fried bottom and a steamy, juicy filling, they've become my go-to comfort food.

Serving: 4 | Prep Time: 40 minutes | Cooking Time: 15 minutes

Ingredients

For the Filling

• 1 lb ground chicken
• 2 tbsp sesame oil (toasted, for best flavor)
• 1 tbsp fresh ginger, finely minced (don't skip!)
• 3 cloves garlic, minced
• 2 tbsp soy sauce (low-sodium okay)
• 1/4 cup finely chopped scallions (green parts only)
• 1/2 tsp salt
• 1/4 tsp white pepper (or black pepper)

For the Dumplings

• 1 package (about 50) round dumpling wrappers (store-bought, 3.5-inch size)
• 2 tbsp vegetable oil (for pan-frying, or any neutral oil)
• 1/2 cup water (for steaming)

For the Dipping Sauce (optional)

• 3 tbsp soy sauce
• 1 tbsp rice vinegar (or black vinegar)
• 1 tsp sesame oil
• 1 tsp sugar
• 1 tsp finely chopped scallions or cilantro

Instructions

1. In a large bowl, combine ground chicken, 2 tbsp sesame oil, minced ginger, minced garlic, 2 tbsp soy sauce, chopped scallions, 1/2 tsp salt, and 1/4 tsp white pepper. Mix gently with a fork until just combined — overworking the meat makes it tough.
2. Lay a dumpling wrapper on a clean, dry surface. Place about 1 tablespoon of filling in the center. (Tip: use a small cookie scoop for even portions.)
3. Dip your finger in water and moisten the edge of the wrapper. Fold the wrapper in half to form a half-moon, pressing the edges firmly to seal. Pleat the edge if desired — but a tight seal is more important than fancy pleats.
4. Repeat with remaining wrappers and filling. Place finished dumplings on a baking sheet dusted with flour or lined with parchment, making sure they don't touch each other.
5. To pan-fry: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Place dumplings flat-side down in a single layer, spacing them slightly apart. Cook for 2-3 minutes until bottoms are golden brown.
6. Carefully pour 1/2 cup water into the skillet (it will splatter!) and immediately cover with a tight lid. Reduce heat to medium and steam for 6-8 minutes, or until the wrappers are translucent and the filling is cooked through (internal temp 165°F).
7. Remove lid and cook for another 1-2 minutes to re-crisp the bottoms. Slide dumplings onto a plate.
8. Meanwhile, whisk together all dipping sauce ingredients in a small bowl. Serve dumplings hot with sauce on the side.

Perfectly crispy on the bottom and impossibly juicy inside, these dumplings have a fragrant warmth from the sesame oil and ginger that lingers beautifully. Pair them with the tangy-sweet dipping sauce for a weeknight dinner that feels like a special treat.

Sesame Oil Chicken with Tofu and Vegetables

Venturing into the kitchen after a long day, I crave something that comes together fast but feels like a real meal. This sesame oil chicken with tofu and vegetables is my go-to: it's packed with protein, crunchy veggies, and a savory-sweet sauce that clings to every bite. Trust me, you'll want this in your weeknight rotation.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Sauce

• 3 tbsp low-sodium soy sauce (or regular, adjust salt later)
• 1 tbsp honey (or maple syrup for vegan)
• 1 tbsp cornstarch
• 1 tbsp toasted sesame oil (divided; reserve 1 tbsp for drizzling)

For the Stir-fry

• 1 lb boneless skinless chicken breast, sliced thin against the grain
• 14 oz firm tofu, pressed for 10 mins and cut into 1-inch cubes
• 2 cups broccoli florets (about 1 small head)
• 1 red bell pepper, sliced into strips
• 2 medium carrots, julienned or thinly sliced on the bias
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, peeled and minced
• 2 tbsp vegetable oil (or any neutral oil with high smoke point)
• Salt and freshly ground black pepper, to taste
• Optional garnish: 1 tbsp toasted sesame seeds and 2 green onions, sliced

Instructions

1. Whisk together the soy sauce, honey, cornstarch, and 1 tablespoon of the sesame oil in a small bowl until the cornstarch dissolves. Set the sauce aside.
2. Season the sliced chicken with a pinch of salt and pepper. In a wok or large skillet, heat 1 tablespoon of vegetable oil over high heat until shimmering (a drop of water should sizzle instantly).
3. Add the chicken in a single layer (work in batches if needed) and sear undisturbed for 2 minutes until golden brown. Stir-fry for another minute until cooked through. Transfer to a plate.
4. Add the remaining 1 tablespoon vegetable oil to the wok. Add the tofu cubes and cook over medium-high heat, turning occasionally, for 4–5 minutes until golden and crispy on all sides. Remove to the plate with chicken.
5. Reduce heat to medium. Add the garlic and ginger, stirring constantly for 30 seconds until fragrant. Tip: if the pan looks dry, add a splash of water to prevent burning.
6. Increase heat to high and add the broccoli, bell pepper, and carrots. Stir-fry for 2–3 minutes until the broccoli turns bright green and the carrots are tender-crisp. For even cooking, cut veggies into similar-sized pieces.
7. Return the chicken and tofu to the wok. Pour the reserved sauce over everything and toss to coat. Cook for 1–2 minutes, stirring constantly, until the sauce thickens and clings to the ingredients. The cornstarch helps create a glossy glaze.
8. Drizzle the remaining 1 tablespoon of sesame oil over the stir-fry and toss once more. Taste and adjust with a pinch of salt or a dash of soy sauce if needed.
9. Serve immediately over steamed rice, quinoa, or zucchini noodles. Garnish with sesame seeds and green onions if desired.

Garnished with a sprinkle of sesame seeds and sliced green onions, this dish is pure comfort. The sauce makes the perfect companion for steamed rice, or you can pile it into lettuce wraps for a low-carb option. Either way, it's a winner that brings a smile after a busy day.

Conclusion

Get ready to elevate your dinner game with these 15 flavorful sesame oil chicken recipes! Whether you’re a seasoned cook or a beginner, there’s something here for you. Try one tonight, then drop a comment with your fave – and don’t forget to save this list on Pinterest for later!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.