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

Whip up quick Honey Sesame Chicken! This easy weeknight main dish features tender chicken in a sticky, sweet-savory sauce. Perfect for a busy evening.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Dairy-Free

# Ingredients:

→ For the Chicken

01 - 1 ½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 2 tablespoons cornstarch
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 2 tablespoons vegetable oil

→ For the Sticky Honey Sesame Sauce

06 - 1/4 cup honey
07 - 1/4 cup low-sodium soy sauce
08 - 2 tablespoons rice vinegar
09 - 2 cloves garlic, minced
10 - 1 tablespoon fresh ginger, grated

→ For Finishing Touches

11 - 1 teaspoon toasted sesame oil
12 - 1 tablespoon sesame seeds
13 - 2 green onions, sliced

# Instructions:

01 - First things first, let's get that chicken ready. I usually pat my chicken thighs super dry with paper towels; this is a game-changer for getting a good sear, trust me. Then, I cut them into bite-sized pieces, about 1-inch chunks. Next, I toss them with cornstarch, salt, and pepper in a bowl. Make sure every piece is coated—it looks a bit dusty but that's what gives it that lovely crispy crust. I once didn't coat it enough, and the chicken just didn't get that golden goodness I crave.
02 - Now for the sizzle! Heat your vegetable oil in a large skillet or wok over medium-high heat. When it's shimmering, add the chicken in a single layer. Don't overcrowd the pan, or it'll steam instead of sear. I usually do this in two batches. Let it cook for about 3-4 minutes per side until it's beautifully golden brown and cooked through. This is where the magic starts to happen; the smell of the searing chicken is just divine! I almost always try to flip them too early, resulting in uneven browning, oops!
03 - While the chicken is doing its thing, grab a small bowl and whisk together the honey, soy sauce, rice vinegar, grated garlic, and ginger. This sauce is so simple but so flavorful, you won't believe it. Give it a good whisk until everything is combined. I sometimes forget to grate the ginger ahead of time and end up scrambling, but it's worth the effort for that fresh zing! The aroma of the ginger and garlic together is just *chef's kiss*.
04 - Once all your chicken is cooked and set aside, carefully drain any excess oil from the pan, leaving just a tiny bit. Pour in your glorious honey sesame sauce. Bring it to a gentle simmer, stirring constantly. You'll notice it start to thicken pretty quickly thanks to that cornstarch you put on the chicken. Keep stirring until it coats the back of a spoon. I once walked away for a minute and came back to a slightly over-thickened, almost jelly-like sauce. Learn from my mistakes!
05 - Now, the best part! Add the seared chicken back into the skillet with the thickened sauce. Toss everything together until every single piece of chicken is glistening with that sticky, sweet-savory Honey Sesame Chicken sauce. It’s okay if some pieces are a bit saucier than others; that's just real life in my kitchen. The smell at this stage is absolutely intoxicating, a mix of sweet honey and savory soy. I sometimes get a little messy here, splattering sauce everywhere, but it's all part of the fun.
06 - Once the chicken is perfectly coated, remove the skillet from the heat. Drizzle with a touch of toasted sesame oil—seriously, this step is non-negotiable for that authentic flavor. Then, sprinkle generously with sesame seeds and fresh green onions. The contrast of the green on the golden-brown chicken is just beautiful. I always taste a piece right out of the pan, burning my tongue a little, but it's worth it for that immediate gratification. It should look vibrant, smell incredible, and taste absolutely divine!

# Notes:

01 - Always pat chicken dry for a better sear; it makes a huge difference in texture.
02 - Store leftovers in an airtight container for up to 3-4 days, reheating gently in a skillet to preserve sauce texture.
03 - If you don't have rice vinegar, a smaller amount of apple cider vinegar can work, but rice vinegar is milder.
04 - Serve over jasmine rice with steamed broccoli for a complete, comforting meal.

# Tools You'll Need:

01 - Large skillet or wok
02 - small mixing bowl
03 - whisk
04 - cutting board
05 - sharp knife

# Nutrition Facts (Per Serving):

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

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