Mustard Free Maple Sesame Chicken
Total time45 min
Prep time20 min
Cook time25 min
4.5(21)
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
- ¼ cup cornstarch
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp neutral oil (such as canola or vegetable oil), divided
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
For the sauce
- 3 tbsp tamari
- 3 tbsp maple syrup
- 2 tbsp rice vinegar
- 1 tbsp garlic-infused oil
- 1 tsp toasted sesame oil
- 1 tsp fresh ginger, finely grated
- 1 tsp cornstarch
- 2 tbsp water
- ¼ tsp red pepper flakes (optional)
For serving
- 4 scallions, green tops only, thinly sliced
- 1 tbsp sesame seeds
Instructions
- 1
In a small bowl or measuring cup, whisk together the tamari, maple syrup, rice vinegar, garlic-infused oil, toasted sesame oil, grated ginger, 1 tsp cornstarch, water, and red pepper flakes (if using) until the cornstarch is fully dissolved. Set aside.
- 2
Pat the chicken pieces dry with paper towels. In a large bowl, toss the chicken with 1/4 cup cornstarch, salt, and black pepper until every piece is evenly coated.
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