Sautéed Chicken Yakitori with Ginger-Sesame Glaze
Tender chicken pieces cooked with a fragrant ginger-sesame sauce, inspired by Japanese street food but fully Whole30 compliant. This japanese-inspired whole30 (gluten-free, low-carb) ready in about 22 minutes pairs coconut aminos, fresh ginger, grated, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb chicken thighs, boneless and skinless, cut into 1-inch pieces
- 3 tbsp coconut aminos
- 1 tbsp fresh ginger, grated
- 2 cloves garlic cloves, minced
- 1 tbsp sesame oil
- 2 stalks green onions, thinly sliced
- 2 tbsp avocado oil
- 1/4 tsp black pepper
- 1 tsp sesame seeds (optional)
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp coconut aminos, 1 tbsp grated fresh ginger, 2 minced garlic cloves, and 1 tbsp sesame oil; set aside.
- Step 2: Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering.
- Step 3: Add 1 lb of 1-inch chicken thigh pieces seasoned with 1/4 tsp black pepper to the skillet, sautéing for 5-7 minutes until browned and cooked through.
- Step 4: Pour the ginger-sesame sauce over the chicken in the skillet, stirring to coat; cook for an additional 2 minutes until the sauce thickens and glazes the chicken.
- Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tsp sesame seeds if using before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Chicken Yakitori with Ginger-Sesame Glaze take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Chicken Yakitori with Ginger-Sesame Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut aminos from drying out.
Can I substitute ingredients in Sautéed Chicken Yakitori with Ginger-Sesame Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Chicken Yakitori with Ginger-Sesame Glaze for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Chicken Yakitori with Ginger-Sesame Glaze gluten-free?
Yes — this recipe is tagged gluten-free, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
