Sesame Butter Chicken

[The Weeknight Luxe Remix]

Rich, nutty, and impossibly quick. Tender chicken thighs glazed with a creamy almond butter sauce spiked with sesame oil, coconut aminos, and garlic. This is the takeout replacement that tastes like you spent hours on it—but it’s ready in twenty minutes.

Ingredients

For the Chicken:
1 1/2 pounds (680g) boneless, skinless chicken thighs, cut into bite-sized pieces (pasture-raised preferred)
1 tablespoon (15ml) avocado oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper

For the Sauce:
1/3 cup (80g) almond butter
3 tablespoons (45ml) coconut aminos
2 tablespoons (30ml) rice vinegar
1 tablespoon (15ml) toasted sesame oil
1 tablespoon (15ml) raw honey
3 cloves garlic, minced
1 teaspoon fresh grated ginger
1/4 cup (60ml) water

For Serving:
2 tablespoons sesame seeds, toasted
2 green onions, thinly sliced
Fresh cilantro, chopped

Steps

Make Sauce:

In a medium bowl, whisk together almond butter, coconut aminos, rice vinegar, sesame oil, honey, garlic, ginger, and water until smooth. The sauce should be pourable but thick enough to coat the back of a spoon. Set aside.

Sear Chicken:

Heat avocado oil in a large skillet or wok over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to the hot pan in a single layer and cook undisturbed for 3-4 minutes until golden brown on the bottom. Flip and cook another 3-4 minutes until cooked through and internal temperature reaches 165°F (74°C).

Glaze:

Reduce heat to medium-low. Pour sauce over the chicken and toss to coat every piece. Simmer for 2-3 minutes, stirring frequently, until the sauce thickens and clings to the chicken. The almond butter will create a glossy, rich coating.

Serve:

Transfer chicken to a serving dish and sprinkle with toasted sesame seeds, sliced green onions, and fresh cilantro. Serve immediately over cauliflower rice, regular rice, or alongside steamed vegetables.

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Make it Good For The Gut

Coconut aminos support gut health: Contains amino acids and probiotics from coconut sap fermentation that support digestive function. Ginger reduces inflammation: Fresh ginger contains gingerol that soothes the gut lining and reduces bloating. Add fermented vegetables: Serve with a side of kimchi or pickled vegetables for probiotic power that cuts through the rich sauce.

Remix Options

Spicy Sesame: Add 1-2 teaspoons sriracha or sambal oelek to the sauce for heat. Cashew Butter Version: Replace almond butter with cashew butter for sweeter, milder flavor. Veggie Addition: Add 2 cups broccoli florets, snap peas, or bell peppers during the last 5 minutes of cooking. Crispy Coating: Toss chicken pieces in 2 tablespoons arrowroot powder before searing for extra crispy texture. Lime Finish: Add juice of 1 lime to the sauce for bright citrus notes. Peanut Butter Original: Use natural peanut butter instead of almond butter for traditional flavor (note: contains peanuts). Slow Cooker: Add raw chicken and sauce to slow cooker, cook on low 3-4 hours, shred chicken before serving.

Good To Know

Your Swaps Executed: This recipe swaps peanut butter for almond butter (tree nut instead of legume, milder flavor) and soy sauce for coconut aminos (soy-free, lower sodium, naturally sweet from coconut sap). The result tastes luxe but keeps it clean. Chicken Thighs vs Breasts: Thighs stay juicy and tender even if slightly overcooked, making them more forgiving for weeknight cooking. They also have richer flavor that stands up to the bold sauce. Breasts work but require more careful timing. Almond Butter Selection: Use natural almond butter with just almonds and salt—no added oils or sugar. Stir well before measuring as natural nut butters separate. The oil on top is essential for the sauce consistency. Sauce Consistency: The sauce should coat the chicken in a glossy layer, not pool at the bottom of the pan. If too thick, add water 1 tablespoon at a time. If too thin, simmer an extra minute to reduce. Sesame Oil Intensity: Toasted sesame oil is potent—a little goes a long way. Don’t substitute regular sesame oil as it lacks the nutty, toasted flavor that makes this dish special. Make-Ahead Option: Cook chicken and sauce up to 2 days ahead, refrigerate, then reheat gently on the stovetop with a splash of water to loosen the sauce. Add fresh toppings before serving. Serving Suggestions: This is rich and saucy—serve over something that soaks it up. Cauliflower rice keeps it low-carb, jasmine rice makes it more substantial, and spiralized zucchini keeps it light.