Sesame Chicken Fried Rice is much healthier then take out! Made with a fraction of the oil yet all the craveable flavor of sesame chicken.
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If you love Sesame Chicken but not the doughnut breading, deep fat frying, and sticky, sugary glaze, you are going to LOVE this easy,secretly healthy stir fry that’s savory, a touch sweet, and tastes just like Sesame Chicken. You know what we call that? An upgrade!
If you’re a long time IGE reader with a very good memory, this recipe might look a tad familiar. It’s a slight twist on my Kale Fried Rice which I shared way back in 2012. Believe it or not, we still eat it regularly nearly 6 years later, with a few modifications. Since our family has more then doubled in that time, I’ve taken to also doubling the recipe, plus adding chopped chicken thighs. Trust me, if want your take out fake out recipes to taste like the real thing – you have GOT to be using chicken thighs! Chicken thighs are super buttery and flavorful, and the only part of the chicken that both my kids will eat these days. Me too, to be honest. Buh-bye, chicken breasts, it’s all about the thighs.
I chose to re-share this recipe now because the stir fry contains 6 cups of chopped kale, which is going to be selling for next to nothing over the next few months. I planted a couple kale plants at our old house, a thousand years and a few lifetimes ago, and they produced all summer long and well into the fall. The dang things just wouldn’t quit! Anyway, we all know how good kale is for us, and if you’ve got a kale/green foods hater in the house, I can almost guarantee they’ll demolish this dish. My 4 and 1 year old certainly do!
Start by mixing up the super easy stir fry sauce – that’s just 1/4 cup each low-sodiumgluten-free tamari (could use low-sodium soy sauce if dish does not need to be GF) and mirin mixed with 1 Tablespoon pure maple syrup, and a scant Tablespoon sesame oil. You can find mirin in the Asian foods aisle next to the traditional soy sauces. Click here for all my recipes containing mirin – it’s definitely worth a couple bucks!
Next, fill a large wok with water then bring to a boil and simmer 6 packed cups chopped kaleuntil tender but not mushy, 4-5 minutes. I prefer curly kale for this recipe, but use whatever you can find. The easiest way to strip kale from its stem is to hold the stem between your index and middle fingers on one hand, then use your other hand to pull out the stem – then, chop it up!
Drain the kale then squeeze very dry with your hands or a kitchen towel once its cool enough to handle, and then crumble into a bowl.
Time to cook! Place the wok back over high heat to evaporate any remaining water droplets then add 1-1/2 Tablespoons high heat cooking oil like grapeseed, avocado, or vegetable oil. Once the oil is hot add 3 boneless, skinless chicken thighs that have been chopped into little pieces then let sear undisturbed until golden brown on the bottom, 2 minutes. Add a drizzle ofgluten-free tamari (or soy sauce), a dash of white pepper, and 1 shallot or 1/2 small onion that’s been chopped then continue to saute until the chicken is cooked through, 2-3 additional minutes.
Add 6 (yes, 6!) cloves minced garlic then saute until very fragrant, 30 seconds – 1 minute, being very careful not to burn the garlic, then add the cooked kale and toss to combine.
Finally, add 1-1/2 cups long grain white rice that’s been cooked in a saucepan next door (timing in the directions below!) plus the sauce. Turn the heat off then toss everything to combine.
Scoop the Sesame Chicken Fried Rice into bowls then top with toasted sesame seedsfor garnish, if you please. Maybe it’s the baby talking, but I can’t help but think a runny, fried egg would be insanely yummy on top too. However you serve it, I hope you love this simple yet outstanding dish – enjoy!
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Sesame Chicken Fried Rice
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dairy freegluten free30 minute meal
4.5/5 (5 REVIEWS)
Description
Sesame Chicken Fried Rice is much healthier then take out! With a fraction of the oil, but all the flavor of your favorite Chinese food order, thisgluten-free dinner recipe will be a hit with even the pickiest of eaters.
Ingredients
serves 4
- 1-1/2 cups long grain white rice
- 6 packed cups chopped kale (~1 large bunch)
- 1-1/2 Tablespoons high heat cooking oil like grapeseed or avocado
- 3 boneless, skinless chicken thighs (3/4lb), chopped into small pieces
- drizzle gluten-free tamari or soy sauce (dish will not be GF if using soy sauce)
- white pepper
- 1 shallot or 1/2 small onion, minced
- 6 garlic cloves, pressed or minced
- toasted sesame seeds, for garnish
- For the sauce:
- 1/4 cup mirin
- 1/4 cup low-sodium gluten-free tamari or soy sauce (dish will not be GF if using soy sauce)
- 1 Tablespoon pure maple syrup (not pancake syrup)
- scant Tablespoon sesame oil
Directions
- Stir together sauce ingredients in a small bowl then set aside.
- Add rice plus 2-3/4 cup water to a small saucepan then turn heat to high to bring to a boil. Place a lid on top, turn heat down to medium-low, then simmer until rice is tender and water is absorbed, 10 minutes. Remove pan from heat then let sit covered for 3 minutes. Remove lid, fluff rice, then scoop onto a plate to cool and set aside. Can be done a day ahead of time.
- Fill a large wok 3/4 of the way full with water then bring to a boil. Add kale then simmer until tender but not mushy, 4-5 minutes. Drain then squeeze kale very dry with hands once cool enough to handle. Crumble kale into a bowl then set aside.
- Place wok back over high heat then, making sure there are no droplets of water inside, add oil. Once oil is very hot, add chicken thighs then spread into an even layer and let sear until golden brown on one side, 2 minutes. Add a drizzle of gluten-free tamari (or soy sauce if using,) a dash of white pepper, and shallots then continue to saute until chicken is cooked through, 2-3 minutes. Add garlic then saute, stirring constantly, until garlic is very fragrant, 30 seconds to 1 minute - be very careful not to burn the garlic!
- Add crumbled kale then toss to combine. Add cooked rice then toss to combine. Drizzle in sauce then turn heat off and toss to combine. Scoop into plates then top with toasted sesame seeds and serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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31 Comments
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Kathy Murphy Davis 07.15.2020 This is a good one! On the wok, I received an electric one for a wedding gift years ago. When it stopped working, I realized how much I missed it! I have since purchased a Breville Electric WokAnd love it! Use it more than an air-fryer!
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- Deb 10.11.2018
Big fan of your recipes. Have to ask, often fried rice dishes require day old rice so that the rice doesn’t get goopy. Did you use day old rice?
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- Kristin 10.12.2018
I normally cook my rice fresh with great results. If you find it’s not the consistency you desire out of a fried rice recipe, you could undercook the rice just slightly then let it finish softening during the stir fry process!
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- Brett Duncan 07.22.2018
I love this recipe. It was so good!
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- Kristin 07.31.2018
Awesome!! Thanks so much for your feedback and recipe rating, Brett!
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[…] might also like theSesame Chicken Fried Rice from Iowa Girl Eats and the Crock Pot Honey Sesame Chicken from […]
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- color picker 06.04.2018
Gotta try this recipe very soon! It’s so perfect for lazy weekdays. Thank you for sharing!
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- Kelli H 05.14.2018
This was SO delicious! My husband and I absolutely loved it. I’ll be making this again many times to come.
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- Kristin 05.21.2018
So glad to hear it, Kelli!! Thanks so much for coming back to leave feedback and a recipe rating!
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- Anne in St. Louis 05.04.2018
By the way, please tell the bride that classic lace wedding sheath is just beautiful on her tall self!
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- Anne in St. Louis 05.04.2018
Read this recipe at 2pm and completely changed my dinner menu. I used about 5 oz. baby spinach because sometimes you can’t fight it – I have a wonderful husband who loves me and almost everything I cook, but is not a kale eater! I didn’t have to pre-cook the spinach obviously. I also added some small-chopped skinny asparagus which I sauteed with a splash of liquid to tender crisp to up the veggie quotient. I used breast as I had no thighs on hand. Otherwise, I made it exactly as written except I had to sub mirin with 1/4 cup dry white wine sweetened with 1 TB sugar. I cooked my rice about 3pm and let it sit in the frig until I started cooking dinner. I had everything else on hand and this came together quickly and easily. This is a YUMMY fried rice and, with added veggies, a one-dish meal for the two of us. I’m definitely adding it to my rotation. While we did the dishes, we talked about how many of your recipes are now among our faves! It’s up to four!
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- Smitha @ Running with SD Mom 05.04.2018
Looks amazing! Can’t wait to make this!
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- Erica 05.04.2018
I’ve always added chicken to your kale fried rice recipe (because my husband seriously revolts anytime I try to cook a meatless meal outside of Lent) — but for some reason I’ve always made it with chicken breasts instead of thighs. We love chicken thighs, so I feel like kind of a moron for not thinking of them before this post. Only chicken thighs from here on out!
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- Amy 05.03.2018
This looks so good! I love fried rice, never get tired of it…….and my hubs isn’t as big of a fan, but he fixes it really well:) ha, so now this can be my new secret dish!
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- Amanda 05.02.2018
Looks awesome! But if I use kale my husband will revolt. Is it possible to substitute spinach?
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- Kristin 05.03.2018
Oh no! Truly it *does not* taste like kale, and that tough texture goes away in the boil/stir fry process. If you still think it’s a no go, I might just leave the greens out!
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- Anne in St. Louis 10.04.2018
You might also sub with spinach (grown up – not baby). My DH finds kale too bitter so I use spinach or bok choy when kale is called for with great success.
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- Margaret 05.01.2018
I usually don’t comment on posts, but I love your recipes! Can’t wait to try this one since my family loves your chicken fried rice recipe and pretty much every IGE recipe that I’ve made. Although we’re not gluten free anymore, I’m still a fan! Your blog is fabulous and I like your writing style:)
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- Kristin 05.03.2018
Thank you so much, Margaret – such a compliment! I appreciate your kind words!
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- Laurie 05.01.2018
This looks amazing!!! It will be on next weeks menu. What brand is your wok? I’ve been thinking of getting one but not sure if I would use it enough. What other type/size skillet would you recommend?
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- Kristin 05.01.2018
I have a Curtis Stone wok that is no longer sold ANYWHERE! I have seriously scoured the internet and can’t find it anywhere. Such a bummer because it works so, so well. I’ve had an electric wok in the past that I really liked (got rid of it bc I switched over to the Curtis Stone one.) They are available at Bed Bath and Beyond, usually for $25 ish. If you want to stick with what you’ve got, I’d use a 12″ nonstick skillet for this recipe!
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- Marisa 05.01.2018
Can’t wait to try this! I’ve never been able to handle the scrambled egg situation in most fried rice recipes.
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- Kristin 05.01.2018
I’m normally a big fan of including eggs in my fried rice recipes, but this particular recipe is definitely better without out them!
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- Kelli at Hungry Hobby 05.01.2018
This looks so delicious!! Loving the kale addition and that sauce sounds AMAZING!
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- Kristin 05.01.2018
Ooo it’s so good, Kelli! I hope you love it!
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- Kara 05.01.2018
I have been cooking your Kale Fried Rice recipe with chicken for YEARS. In fact, I just made it for dinner last night. The timing of this post is crazy!
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- Kristin 05.01.2018
Oh my gosh, toooo funny!!! I am so glad it’s still a favorite after all these years! <3
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- Emily 05.01.2018
I still can’t with chicken thighs. ?. I’ve tried several Blue Apron dishes and I just can’t get past the appearance and fattiness. ? this looks amazing – would definitely adapt!
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- Kristin 05.01.2018
Oh darn! Yes, I hope you still like it and could totally use chopped chicken breasts!
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- Sarah 05.01.2018
Cute bump! We love kale fried rice and make it regularly. I have become obsessed with toasted sesame oil. Seriously, my husband is like, “Calm down a bit, mmkay?”. I’ll add this to next week’s meal plan!
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- Kristin 05.01.2018
HAHA, I went through a similar phase and reaction with my husband a few year ago. I have to use it sparingly now. ??
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hi, i'm kristin!
I’m a Midwestern wife and Mama, and after being diagnosed with Celiac Disease in 2013 I began sharing delicious and approachable gluten-free recipes made with everyday, in-season ingredients. Welcome!
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