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This Sesame Oil Chicken is a cozy Chinese home style dish made with ginger, soy sauce, and fragrant sesame oil. The chicken turns tender and juicy in just 20 minutes, with a savory sauce that tastes amazing over rice. Quick, easy, and perfect for weeknight dinners.
Chinese Sesame Oil Chicken Recipe
If there’s one chicken dish I never get tired of making at home, it’s this easy Chinese sesame oil chicken. Known as 麻油鸡 (má yóu jī), it’s something I cook every few weeks because it’s simple, cozy, and packed with ginger and fragrant sesame oil. It’s the kind of home style dish that always hits the spot and everyone loves it. In Malaysia, sesame oil chicken or pork is also a popular confinement dish for new mothers because the ginger and sesame oil are believed to warm and nourish the body. Even if you are not making it for confinement, the flavor is incredibly comforting and perfect for everyday meals.
What I love most is how few ingredients you need. Just ginger, sesame oil, chicken, soy sauce, and a quick simmer. If you have a Chinese clay pot, the flavor becomes even richer, but a regular wok or skillet works too. The chicken turns tender and juicy, and the sauce tastes amazing with steamed rice. It comes together in about 20 minutes and I make it so often that it has become one of my go to weeknight dishes. Try it once and I think it will become a regular in your kitchen too.
Why This Is A Weeknight Winner
- Quick and simple to make. Ready in about 20 minutes, this stir-fried and braised chicken recipe is perfect for anyone looking for an easy Chinese chicken dinner that comes together fast.
- Tender, juicy chicken every time. The gentle braise lets the chicken soak up all the nutty, aromatic sesame oil and fresh ginger, keeping the meat soft, flavorful, and satisfying.
- Works with anything you have. Serve with steamed rice, noodles such as Lo Mein with Vegetables, or congee. It’s a family-friendly dish that pairs beautifully with simple vegetables such as Garlic Mushroom Bok Choy and goes perfectly with any weeknight menu.
Ingredients You’ll Need
- Chicken
- Ginger
- Sesame oil
- Shaoxing wine
Check the recipe card at the bottom for the full list of ingredients and exact measurements.
Pro Tip #1: The Star Of The Dish
Sesame oil is what gives this chicken its signature nutty, aromatic flavor and comforting warmth. I recommend using Kadoya toasted sesame oil, Ghee Hiang, or Lee Kum Kee. Heating it at the start helps release those aromas so every bite is fragrant and delicious.
Pro Tip #2: Use Fresh Old Ginger
Make sure to use fresh old ginger for this recipe. The thin strips add a gentle warmth and bright, aromatic flavor that really makes the chicken shine. Pre-ground ginger can’t match the fragrance and depth of flavor, and the dish will taste flat without it.
Pro Tip #3: Pick The Chicken You Prefer
I used boneless, skinless chicken breast in this recipe because it cooks quickly and stays tender. You can also use bone-in, skinless thighs or drumsticks, or boneless thighs.
Pro Tip #4: Shaoxing Wine Adds Authenticity
A splash of Shaoxing wine tenderizes the chicken and gives it that classic, aromatic Chinese flavor. If you don’t have it, you can use dry sherry or cooking sake as a substitute, though the flavor will be slightly different.
Recipe Variations
- Pork Instead Of Chicken: For a richer, heartier version, swap the chicken for pork belly or pork shoulder. Slice the pork into bite-sized pieces about 1–2 cm thick so it cooks evenly. Since pork is a bit tougher than chicken, it will need a few extra minutes of braising, around 15-20 minutes, until it is tender and absorbs the sesame oil and ginger flavors. Add the pork at the same time you would the chicken.
- Mushrooms And Scallions: Add some earthy flavor with mushrooms like shiitake, cremini, or button mushrooms. Slice them and add them to the pan during the last 3-5 minutes of braising so they stay tender but don’t overcook. Toss in the scallions at the very end for a fresh, vibrant finish that brightens the dish.
How To Make Sesame Oil Chicken
Heat your skillet or wok over high heat and add the sesame oil. Once it’s hot, add the ginger strips and stir until they’re lightly golden and fragrant. This helps release the sesame oil’s nutty aroma and sets the flavor for the chicken.
Pro Tip: Make sure the oil is hot before adding the ginger. If it’s not hot enough, the ginger won’t sizzle and the oil won’t get that rich, aromatic flavor.
Add the chicken and stir for 10 to 15 seconds to coat it in the ginger-flavored oil. Pour in the soy sauce, Shaoxing wine, and a few dashes of white pepper. Add the water and give everything a quick stir so the chicken absorbs the flavors.
Cover the skillet, reduce the heat to low, and let it simmer for about 10 minutes. The sauce will thicken slightly, and the chicken will become tender and flavorful. Serve hot with steamed rice.
Pro Tip: Check the sauce near the end of cooking. If it’s too thin, let it simmer uncovered for a couple of minutes to thicken. If it’s too dry, add a splash of water to keep it saucy and tender.
Frequently Asked Questions
How do I prevent the chicken from being dry?
The trick is to keep the heat low and let the chicken braise slowly in the sauce. This helps the meat stay juicy and tender without drying out.
Can I make sesame oil chicken in the Instant Pot?
Yes. Just follow the same steps but use the pressure cook setting. After sautéing the ginger and chicken, add the soy sauce, Shaoxing wine, and water. Seal the lid, pressure cook on high for 8 minutes, then release the pressure. You’ll get tender, flavorful chicken in no time, and it’s just as delicious!
Can I make this dish ahead of time?
Yes, it keeps well in the fridge for 1-2 days. Just store it in an airtight container and reheat gently on the stove!
Can I freeze this dish?
I wouldn’t recommend freezing this dish as the texture of the chicken and sauce might change when thawed. It’s best enjoyed fresh or stored in the fridge for a couple of days.
How many calories per serving?
This recipe is only 174 calories per serving.
What To Serve With This Recipe
For an easy and wholesome Chinese weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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Heat a skillet or wok over high heat and add the sesame oil. Once hot, add the ginger strips and stir-fry until they turn light brown and fragrant.
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Add the chicken and stir-fry for 10–15 seconds. Then pour in the soy sauce, Shaoxing wine, and a few dashes of ground white pepper. Add the water and give everything a quick stir to combine.
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Cover the skillet or wok, reduce the heat to low, and let the chicken simmer for about 10 minutes, or until the sauce thickens and the chicken is tender. Serve immediately.
Serving: 4people, Calories: 174kcal, Carbohydrates: 2g, Protein: 19g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 54mg, Sodium: 603mg, Potassium: 350mg, Fiber: 0.3g, Sugar: 0.2g, Vitamin A: 26IU, Vitamin C: 1mg, Calcium: 10mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.