So you want to make Easy Honey Sesame Chicken, but you don’t want to be glued to the stove, right? Maybe you’ve got picky eaters or, hey, just zero patience for complicated recipes (me too). Here’s a favorite comfort dish that never fails, AND it’s simple enough for a random Wednesday.

Don’t worry if you’re new to this whole cooking thing, because this is easier than figuring out where you left your phone’s charger. If you like finger-lickin’ chicken, you might also wanna check this out: air fryer honey butter garlic chicken tenders.

Ingredients & Substitutes

Okay, ingredients. Honestly, this is where people trip up because of missing one thing and thinking the recipe’s ruined. Nope. Here’s what usually goes in my Easy Honey Sesame Chicken:

First up, chicken breast or thighs—cut into chunks, bite-sized so nobody needs a fork and knife situation. I get whatever’s on sale, not fussy.

Next, cornstarch to coat. Don’t have cornstarch? Flour isn’t a disaster, use it. Texture’ll be almost as good.

For that sticky-sweet nectar, you’ll want honey. The cheap squeeze bottle kind is fine. Maple syrup in a pinch if you somehow run out.

Soy sauce gives that salty zing, but if you grab the low sodium stuff or tamari if you’re gluten-free, you’re golden.

Sesame oil. Tiny bottle, huge flavor, don’t skip. But if you don’t have it, regular oil is fine, just less “wow.”

A clove or two of garlic, minced. Get the jarred kind if you hate chopping.

Bit of rice vinegar for a tangy kick, but you can use apple cider vinegar. Trust me.

Lastly, sesame seeds for topping. Optional, but it makes things look like you tried.

People always tell me, “Emma, these substitutes save my weeknight dinners!”

“This recipe was a lifesaver after work. Didn’t have sesame seeds, just skipped them, and it still tasted straight out of a five-star restaurant!” – Sarah W.

Easy Honey Sesame Chicken

Expert Tips

Want this Easy Honey Sesame Chicken to taste better than takeout? Here’s what I’ve learned from way too many experiments (and a few disasters):

First, dry off the chicken before coating. Sounds nitpicky but it helps get that crispy edge.

Don’t drown your chicken in oil. Shallow fry works. Besides, less mess to clean, thank goodness.

If you’re feeling extra, toast your sesame seeds in a dry pan for 30 seconds. Suddenly, you’re a gourmet chef.

Keep your eyes on the sauce—don’t leave the kitchen to binge that show. Honey burns faster than you think.

Oh and here’s my last secret: Add the sesame oil at the very end. Keeps the flavor punchy and not weirdly bland.

Once, I thought extra soy sauce was a good idea. Nope. Salty shoe leather. Go easy.

My teenage nephew said, “I didn’t even know chicken could taste like this at home.” That’s when you know it’s good.

Easy Honey Sesame Chicken

Instructions

Alright, let’s get cooking. First up, chop the chicken and pat it dry. Toss the chunks with cornstarch in a bowl—make sure they’re all coated.

Heat a nonstick skillet with a bit of oil and brown the chicken on all sides. It should look golden and a little crispy. It’s fine if you need to do two batches.

While your chicken’s cooking, just whisk your honey, soy sauce, garlic, and vinegar in a cup. Add a splash of water if it seems super thick.

When the chicken’s done, pour out extra oil. Add your sauce into the pan, stirring so everything gets coated and bubbly. Sauce will thicken after about two minutes—just watch it.

Take it off the heat, swirl in sesame oil, and sprinkle sesame seeds. Boom, dinner’s done.

Once my toddler tried to ‘help’ and dumped the honey straight in the pan. Whole meal smelled like a beehive but turned out surprisingly tasty.

“I literally made this in 20 minutes, and my husband asked if we could have it every week.” – Lizzy M.

Easy Honey Sesame Chicken

Storage

So you made a mountain of Easy Honey Sesame Chicken and now you’ve got leftovers. Fine by me! Just let the chicken cool off before shoving it in a container. Otherwise you get that weird steamy situation and the chicken goes mushy.

Keep it sealed up in the fridge for up to four days. When you’re ready to eat, a quick zap in the microwave and stir is all you need. It won’t be as crispy as fresh, honest truth, but flavors really soak in by day two. Freezer works too for up to two months. If you do freeze, let it thaw in the fridge before reheating.

Easy Honey Sesame Chicken

One of my friends even brings it to work and swears everyone sneaks bites when she’s not looking. Now that’s lunchbox envy.

Pairing Suggestions

I’m gonna say it: this is one of those dishes that just begs for simple sides. Don’t overthink it. Here are my go-tos, and they don’t get fancy:

Steamed white rice (the classic, soaks up every sticky drop)
Quick stir-fried broccoli or snap peas (adds crunch, feels healthy-ish)
Noodle bowls (because, why not? Slurpy and fun)
Top with extra chopped scallions or a dash of chili flakes if you like heat

Once, I served it with leftover cold pizza… not my best idea.

If you’re still craving more after trying this shockingly simple dish, you should take a peek at the genius ideas over at Quick & Easy Honey Sesame Chicken – Christie at Home for another twist. Or if you want to stay on this honey train, the Garlic Butter Honey BBQ Chicken Tacos might just blow your mind with flavor—you can read about them and more at helthrecipe.com.

Enjoy your plate of Easy Honey Sesame Chicken and, hey, don’t worry about perfection. It’s dinner, not a cooking show.

Easy Honey Sesame Chicken

Print Recipe

A quick and easy honey sesame chicken recipe that’s perfect for busy weeknights and picky eaters. Enjoy a flavorful dish without the fuss!

Author: helth-recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Asian
Diet: Gluten-Free, Dairy-Free

Ingredients

Scale

1 lb chicken breast or thighs, cut into chunks
1/2 cup cornstarch (or flour)
1/3 cup honey
1/4 cup soy sauce (or low sodium/tamari)
1 tablespoon sesame oil (or regular oil)
2 cloves garlic, minced
1 tablespoon rice vinegar (or apple cider vinegar)
2 tablespoons sesame seeds (optional)

Cook Mode Prevent your screen from going dark

Instructions

Chop the chicken and pat it dry. Toss the chunks with cornstarch in a bowl.
Heat a nonstick skillet with a bit of oil and brown the chicken on all sides.
While the chicken is cooking, whisk honey, soy sauce, garlic, and vinegar in a cup. Add water if the sauce is too thick.
Once the chicken is done, pour out excess oil and add the sauce to the pan, stirring until everything is coated and bubbly.
After about 2 minutes, take it off the heat, swirl in sesame oil, and sprinkle sesame seeds on top.

Notes

For crispy chicken, dry it well before coating and avoid excessive oil. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 20g
Sodium: 600mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 25g
Cholesterol: 75mg