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Sesame Chicken Skillet with Spinach & Onions

Updated: May 4, 2022

Serves Four

The Ingredients

  • 4 tablespoons EVOO, divided

  • 1 extra large yellow onion, halved and thinly sliced

  • 1.25 lbs skin-on chicken thighs, bones removed, fat trimmed

  • S + P, to taste

  • 1/2 tsp ground turmeric

  • 4 cups baby spinach, roughly chopped

  • 1 inch piece ginger root, peeled and finely chopped

  • 3 tbsp coconut aminos + 1 tbsp cold water

  • 1.5 tsp toasted sesame oil

  • 1 tsp toasted sesame seeds

The Instructions

  • Peel onion and thinly slice.

  • Use a kitchen shears or a knife to remove any excess fat from the chicken. Cut out the thigh bone and any cartilage.

  • Season chicken thighs with S+P & turmeric. Rub into chicken.

  • Roughly chop the spinach, and finely chop with ginger root.

  • Over medium-high heat take a medium skillet and add 2 tbsp EVOO. Add all the onion and top with S+P. Let onions caramelize for 7-8 minutes, stirring occasionally.

  • Remove the onions and place in a separate bowl. Add the remaining EVOO (don't use it all if it's not needed!) Add the chicken to the skillet. Cook for 7-8 minutes/side.

  • Add the onions back into the pan with the spinach, ginger, coconut aminos + water. Stir & cook until coconut aminos bubble, about 1 minute. Add the chicken back into the pan and coat with the sauce. Cook for another 5 minutes or until fully cooked.

  • Top with sesame seeds + toasted sesame seeds. Let simmer for another minute. Dig in!


NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.


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