What is the difference between sesame chicken and General Tso’s chicken?

The main difference comes down to flavor profile and heat level: sesame chicken is typically sweeter and milder, with a sauce built around soy sauce, sugar, and toasted sesame oil, finished with a sprinkle of sesame seeds rather than any real spice. General Tso's chicken, on the other hand, leans savory-spicy-tangy, with a sauce that usually includes dried chiles or chili paste for heat along with vinegar for tang, giving it a bolder, more assertive kick.

Is Szechuan chicken the same as sesame chicken?

No, they're quite different. Szechuan chicken is inspired by the bold, numbing-spicy flavors of Sichuan cuisine, typically featuring ingredients like dried chiles, Sichuan peppercorns (which create a distinctive tingly sensation), garlic, and a spicier, more complex sauce, often stir-fried rather than deep-fried. Sesame chicken, by contrast, is sweeter and milder, is often made with battered and fried chicken coated in a soy-and-sugar-based sauce and topped with sesame seeds. (Here we forgo the battering and frying for a lighter, healthier version!)

What rice goes best with sesame chicken?

Plain steamed white rice, especially jasmine rice, is the classic and best pairing for sesame chicken, since its light, fluffy texture and subtle fragrance let the sweet, savory sauce take center stage without competing for attention. Brown rice is a great option too if you want a heartier, more fiber-rich alternative. Fried rice can work if you're looking for a more indulgent, all-in-one meal—just keep in mind it adds extra richness on top of the already sweet sauce. For a lighter option, cauliflower rice is a popular low-carb substitute that still soaks up the sauce nicely.

What is the difference between sesame chicken and orange chicken?

The key difference is in the sauce's flavor base: sesame chicken relies on a soy sauce and sugar combination with toasted sesame oil for a nutty, savory-sweet taste, finished with sesame seeds, while orange chicken gets its signature flavor from orange juice and zest, giving it a bright, citrusy sweetness that's often balanced with a bit of tanginess or mild heat.

Sesame Chicken Rice Bowls - Wellness by Kay

Description

If you’re looking to put your wallet on a diet, put down those takeout menus and make my sticky-sweet Sesame Chicken Rice Bowls recipe instead. With just 30 minutes of active prep and 12 simple ingredients, you can make a week’s worth of yummy meal-prepped dinners that rival your favorite restaurant for a fraction of the price of eating out!

Ingredients

Scale

2 Tablespoons Olive Oil
1 ½ pounds Boneless Skinless Chicken Breasts
½ teaspoon Kosher salt
¼ teaspoon Black Pepper

For the sauce:

¼ Cup Chicken Broth
⅓ Cup Honey
⅓ Cup Low Sodium Soy Sauce
3 Tablespoons Ketchup
3 Tablespoons Rice Wine Vinegar
2 Tablespoons Light Brown Sugar
3 cloves Garlic, grated
½ teaspoon Red Pepper Flakes
1 Tablespoon Sesame Oil
1 Tablespoon Corn Starch
1 Tablespoon Water

Serving

Sesame seeds & green onions for garnish
Serve with rice and her chinese cucumber salad

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Instructions

Preheat the oven to 350F.
Season the chicken breasts with salt and pepper.
Add the olive oil to a dutch oven pot over medium heat. Once the oil is hot add the chicken. Cook for a few minutes on each side until it starts to brown. The chicken will not be cooked all the way through. Remove from heat.
Combine the chicken broth, honey, soy sauce, ketchup, vinegar, sugar, minced garlic and red pepper flakes in a small bowl. Whisk well.
Pour the sauce over the chicken.
Cover and bake in the preheated oven for 20-30 minutes until the internal temperature reaches 165F.
Remove the chicken from the pot and move it to a tented dish. Allow the chicken to rest while you prepare the glaze.
Return the pot with the liquid to the stove top over medium heat. Bring the sauce to a simmer. Allow the sauce to reduce slightly, while stirring occasionally.
Add the sesame oil to the sauce and stir well. Wait for the bubbling to settle a bit before adding the starch.
Combine the corn starch with the water to create a slurry. Pour the starch slurry in while whisking.
Continue to cook and stir until the sauce thickens. You should be able to see a clear spot on the bottom of the pan if you run a spatula through the sauce. Remove the pot from heat.
Shred the chicken using two forks and add it into the pot with the sauce. Stir well to coat the chicken.
Serve over white rice and garnish with sesame seeds and green onions.

Nutrition

Serving Size: 1/5 Recipe (Just chicken)
Calories: 354 Calories
Fat: 12g
Carbohydrates: 30g
Protein: 32g