Honey Sesame Chicken

ByCole Matthews
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SPREAD LOVE

why make this recipe

Honey Sesame Chicken is a delicious dish that combines sweet and savory flavors. It’s quick to make, making it perfect for busy weeknights. The crunchy chicken pieces coated in a flavorful glaze are sure to please your family and friends. Plus, you can easily customize it to your taste!

how to make Honey Sesame Chicken

Ingredients:

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 2 tablespoons vegetable oil
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon sesame seeds
  • Green onions, for garnish

Directions:

  1. Toss the chicken pieces in cornstarch until well-coated.
  2. Heat the vegetable oil in a large skillet over medium-high heat.
  3. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes.
  4. In a separate bowl, mix together honey, soy sauce, sesame oil, garlic, and ginger.
  5. Pour the sauce over the cooked chicken in the skillet, stirring to coat.
  6. Cook for an additional 2-3 minutes until the sauce thickens slightly.
  7. Sprinkle with sesame seeds and garnish with chopped green onions.
  8. Serve hot, over rice or noodles.

how to serve Honey Sesame Chicken

Serve Honey Sesame Chicken hot on a plate with a side of steamed rice or noodles. You can also add some stir-fried vegetables for extra color and flavor. Garnish with extra sesame seeds and sliced green onions for a beautiful presentation.

how to store Honey Sesame Chicken

To store leftover Honey Sesame Chicken, place it in an airtight container and refrigerate it. It will stay fresh for up to 3 days. You can reheat it in a microwave or in a skillet over low heat until warmed through.

tips to make Honey Sesame Chicken

  • Ensure the chicken pieces are evenly cut for even cooking.
  • Don’t overcrowd the skillet; cook in batches if needed.
  • Adjust the sweetness by adding more or less honey based on your taste.
  • If you like heat, add a pinch of red pepper flakes to the sauce.

variation

You can switch the chicken for tofu or shrimp for a different protein option. You can also add vegetables like bell peppers, broccoli, or snap peas into the skillet for a more balanced meal.

FAQs

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes, chicken thighs will work well and add more flavor.

Q: Is there a gluten-free option for this recipe?
A: Yes, you can use tamari instead of soy sauce for a gluten-free version.

Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the chicken and sauce separately ahead of time. Just combine them when you’re ready to serve.

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Honey Sesame Chicken

  • Author: admin
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: None
Print Recipe

Description

A quick and delicious dish featuring tender chicken pieces coated in a sweet and savory honey sesame glaze.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 2 tablespoons vegetable oil
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1 tablespoon sesame seeds
  • Green onions, for garnish

Instructions

  1. Toss the chicken pieces in cornstarch until well-coated.
  2. Heat the vegetable oil in a large skillet over medium-high heat.
  3. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes.
  4. In a separate bowl, mix together honey, soy sauce, sesame oil, garlic, and ginger.
  5. Pour the sauce over the cooked chicken in the skillet, stirring to coat.
  6. Cook for an additional 2-3 minutes until the sauce thickens slightly.
  7. Sprinkle with sesame seeds and garnish with chopped green onions.

Notes

Serve with steamed rice or noodles. For extra flavor, add stir-fried vegetables.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 serving
  • Calories: 300
  • Sugar: 20g
  • Sodium: 650mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 20g
  • Cholesterol: 90mg

Keywords: honey chicken, sesame chicken, quick dinner, Asian cuisine, chicken recipes

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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