Quick Honey Sesame Chicken: Easy Weeknight Meal (Print Version)

Whip up a quick Honey Sesame Chicken! This easy recipe brings sticky, sweet, and savory flavors to your table in under 30 minutes. Perfect for busy weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian-Inspired
Dietary: Contains Soy, Gluten (if not specified low-sodium/tamari), Honey.

# Ingredients:

→ Chicken & Prep

01 - 1.5 lbs boneless, skinless chicken thighs (or breast), cut into 1-inch pieces
02 - 1 tbsp neutral oil (canola, vegetable, or avocado)

→ Honey Sesame Sauce

03 - 1/2 cup low sodium soy sauce
04 - 1/4 cup honey
05 - 1 tbsp toasted sesame oil
06 - 2 tbsp rice vinegar
07 - 4 cloves garlic, minced
08 - 1 tbsp fresh ginger, grated
09 - 1 tbsp cornstarch
10 - 2 tbsp cold water (for cornstarch slurry)

→ Flavor Boosters

11 - Optional: Pinch of red pepper flakes

→ For Serving

12 - 1 tbsp toasted sesame seeds
13 - 2 green onions, thinly sliced
14 - Cooked white rice or noodles
15 - Steamed broccoli or other vegetables

# Instructions:

01 - First things first, let's get that chicken ready. I like to cut my boneless, skinless chicken thighs into bite-sized pieces, roughly 1-inch cubes. This helps them cook quickly and evenly. Pat them dry with a paper towel – this is a crucial step for getting a nice sear later, something I always forget to do the first time around! Sometimes I even let them sit out for 10 minutes to really dry off. You want them to look ready for a little sizzle, not a steam bath.
02 - Now for the good stuff! In a medium bowl, whisk together the soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger. Give it a good whisk until everything is combined and the honey isn't just sitting at the bottom. This is your flavor base, so make sure it's well mixed. I made the mistake once of not mixing it enough, and some pieces of chicken were super sweet while others were just salty. Oops, lesson learned!
03 - Heat a large skillet or wok over medium-high heat. Add a tablespoon of neutral oil, like canola or vegetable. Once it's shimmering, add your chicken pieces in a single layer. Don't overcrowd the pan, or they'll steam instead of sear! Cook for 3-4 minutes per side until they're golden brown and mostly cooked through. I love the smell of the chicken searing, it's just so savory! This is where you get those little crispy bits that are so good.
04 - Once the chicken is mostly cooked, pour your whisked sauce over the chicken. Bring it to a simmer. In a small bowl, whisk together the cornstarch with a tablespoon or two of cold water to create a slurry. Slowly pour this slurry into the simmering sauce, stirring constantly. You'll see it thicken almost immediately, becoming glossy and beautiful. This is the moment the sauce really starts to hug the chicken! Don't add the cornstarch directly to the hot sauce, or you'll get lumps – I've been there, it's not pretty.
05 - Continue to cook, stirring gently, for another 2-3 minutes, allowing the sauce to reduce and cling to every piece of chicken. You want that sticky, glossy coating. The kitchen will start smelling absolutely incredible, trust me! This is where you can really see the dish come to life. If it gets too thick, a tiny splash of water or chicken broth can rescue it. I always taste a piece here to check the seasoning, sometimes I add a tiny bit more soy or honey.
06 - Remove the skillet from the heat. Sprinkle generously with toasted sesame seeds and freshly sliced green onions. The sesame seeds add that lovely crunch and the green onions provide a fresh, vibrant contrast. The final result should be beautifully coated chicken, glistening with that sweet and savory sauce. It looks so tempting, you'll want to dig in right away!

# Notes:

01 - Always pat your chicken dry – it's the secret to a good sear, something I learned the hard way with soggy chicken.
02 - Reheat leftovers gently on the stovetop with a splash of water to keep the sauce from separating.
03 - If you don't have fresh ginger, about 1/2 tsp ground ginger can work in a pinch, though the flavor is less vibrant.
04 - Serve this over fluffy white rice with steamed broccoli for a complete, comforting meal.

# Equipment Needed:

01 - Large skillet or wok
02 - whisk
03 - cutting board
04 - knife

# Nutrition (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g

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