Sesame Ginger Chicken – Easy Cheesecake Factory Copycat

This Cheesecake Factory Sesame Ginger Chicken is a quick, flavor-packed dinner made with juicy chicken thighs and a sticky-sweet sesame ginger sauce. It’s way easier than it looks and cooks up fast — perfect for weeknights or lazy evenings when you still want something good.

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Quick Summary

• Prep time: 10 mins
• Cook time: 10 mins
• Flavor: savory, gingery, slightly sweet
• Great for: weeknight dinners, quick takeout fix, meal prep

Why I Like This Recipe

It’s one of those “didn’t even have to try that hard” recipes. You mix up the sauce, toss some chicken in a pan, and boom — takeout-level flavor in like 20 minutes. I make this when I don’t feel like cooking, but also don’t want another sad sandwich.

Ingredients

• 1¼ lb chicken thighs, cubed
• 1 garlic clove, minced
• 1 stalk green onion, chopped (save a bit for garnish)
• 2 tbsp starch (like cornstarch or potato starch)

Sesame Ginger Sauce:

• ¼ cup coconut aminos (or low-sodium soy sauce)
• 1.5 tbsp rice vinegar
• 2 tbsp sesame oil
• 2 tbsp honey
• 1 clove garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp sesame seeds
• 1 stalk green onion, chopped

How To Make Sesame Ginger Chicken

1. Make the marinade: Grate your ginger, mince the garlic, chop the green onion. Mix all the sauce stuff in a jar or bowl. Save a little green onion for topping later.
2. Marinate the chicken: Cut your chicken into strips or cubes. Toss it in a bowl with half the marinade. Cover it, pop it in the fridge for 30 minutes (or just leave it while you prep stuff).
3. Coat the chicken: Save 1 tsp of starch aside. Mix the rest into the chicken — this helps it crisp up and gives the sauce something to cling to.
4. Cook the chicken: Heat up some oil in a non-stick pan (medium-high). Sauté garlic and green onion for like 30 seconds, then add the chicken in one layer. Let it sear for a couple mins per side till golden and cooked through.
5. Make the sauce: Mix your reserved starch with 2 tbsp water. Pour the rest of the marinade and that starch slurry into the pan. Stir it around — it’ll thicken fast. Coat the chicken real good.
6. Garnish and serve: Turn off the heat. Sprinkle on more sesame seeds and green onion. Serve it hot with rice or noodles.

Tips for Success

• Let the chicken sit in the marinade — 30 minutes is the bare minimum.
• Chop your chicken evenly so it all cooks the same.
• Starch = crispy outside, sticky sauce. Don’t skip it.
• Don’t rush the sear. Let it brown before flipping.
• Add the sauce after cooking so it doesn’t burn.

Storage and Reheating

• Fridge: Cool it first, then store in an airtight container. Good for up to 3 days.
• Freezer: Freeze in a sealed container. It’ll keep for a couple months, easy.
• Reheat: Toss it back in a non-stick pan on low heat. Add a splash of water if the sauce is thick.

Frequently Asked Questions

• Can I use chicken breast instead?
  Sure, just keep an eye on it — it dries faster than thighs.
• Is coconut aminos necessary?
  Nope, soy sauce works. Coconut aminos are just a little sweeter and lower in sodium.
• Can I prep this ahead?
  Yeah, you can marinate the chicken the night before. Even better.
• Does this work with tofu?
  Yep! Just press it well and pan-fry it before adding sauce.
• What’s good with it?
  Steamed rice, sesame noodles, stir-fried veggies — you really can’t mess it up.

Common Mistakes and How to Dodge Them

• Skipping the marinade: The sauce needs time to soak in. Otherwise, the flavor just sits on the outside.
• Using too much starch: You want the chicken lightly coated, not breaded. Too much = gummy texture.
• Not heating the pan enough: Cold pan = pale, soggy chicken. Make sure the oil’s hot before adding it in.
• Adding the sauce too early: If you pour it in before the chicken’s fully cooked, the sugars in the honey will burn. Add it after.
• Overcrowding the pan: If it’s too packed, the chicken steams instead of sears. Work in batches if needed.

Nutrition Facts (Per Serving)

• Calories: 370 kcal
• Total Fat: 20g
• Saturated Fat: 4g
• Cholesterol: 110mg
• Sodium: 700mg
• Potassium: 400mg
• Total Carbohydrate: 18g
• Dietary Fiber: 1g
• Sugars: 10g
• Protein: 28g

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