Intro
This honey sesame chicken cooks in one skillet with bite-size chicken thighs and a glossy ginger, garlic, and honey glaze. Coconut aminos bring savory depth, while sesame seeds and scallions finish each serving. Cook the rice at the same time and dinner is ready in about 35 minutes.
Why You’ll Love This Recipe
- The sticky-sweet glaze uses pantry-friendly ingredients and thickens right in the skillet.
- Bite-size chicken cooks quickly and is easy to coat evenly.
- Rice cooks while you prepare the chicken, so the meal comes together in one short cooking window.
Honey Sesame Chicken
Ingredients
Equipment
Method
- Rinse the jasmine rice until the water runs mostly clear. Combine it with 1 1/2 cups water and 1/4 teaspoon salt in a saucepan. Bring to a boil, cover, reduce to low, and cook according to package directions, about 12 to 15 minutes. Rest covered for 5 minutes.
- Whisk the coconut aminos, honey, apple cider vinegar, 1 tablespoon water, garlic, ginger, and toasted sesame oil in a bowl. In a separate small cup, stir the 2 teaspoons cornstarch with 2 tablespoons cold water.
- Toss the chicken pieces with 2 tablespoons cornstarch, 1/2 teaspoon salt, and black pepper until evenly coated.
- Heat the neutral oil in a large skillet over medium-high heat. Add the chicken in one layer and cook for 5 to 7 minutes, turning to brown the sides, until the thickest pieces reach 165°F.
- Pour the honey mixture into the skillet and bring it to a gentle simmer. Stir in the cornstarch slurry and cook for 1 to 2 minutes, stirring, until the sauce turns glossy and coats the chicken.
- Sprinkle with sesame seeds and scallions. Serve the honey sesame chicken over the cooked jasmine rice.
Notes
Tips for Making Honey Sesame Chicken
Cut the chicken into evenly sized pieces so they brown and finish at the same time. Pat the pieces dry before tossing with cornstarch for better browning.
Whisk the cornstarch with cold water separately before adding it to the hot sauce. This prevents lumps and helps the glaze thicken smoothly.
Common Mistakes to Avoid
- Overcrowding the skillet can make the chicken steam. Cook in batches if the pieces do not fit in one layer.
- Adding dry cornstarch directly to the sauce can create lumps. Mix it with cold water first.
- Simmering the glaze too long can make it overly thick. Take the skillet off the heat once the sauce coats the chicken.
Variations
Add steamed broccoli or snap peas just before serving. For a little heat, add red pepper flakes to the glaze.
What to Serve With It
Serve the chicken over jasmine rice with steamed broccoli or quick sautéed green beans. Browse the Recipe Index for more weeknight meals.
Storage
Refrigerate leftovers in a covered container within 2 hours and use within 3 to 4 days. Store the rice and chicken together or separately. FoodSafety.gov provides refrigerated leftover guidance in its cold food storage chart.
Reheating
Warm the chicken and rice in a covered skillet over medium-low heat with a splash of water, stirring until hot throughout. Individual portions can be microwaved in short intervals. Heat leftovers to 165°F.
Make Ahead
Mix the glaze a day ahead and keep it covered in the refrigerator. Cut the chicken shortly before cooking, then brown and glaze it just before serving. Cooked rice can be made in advance and reheated with a little water.
FAQs
Can I make honey sesame chicken less sweet?
Reduce the honey to 2 tablespoons for a less sweet glaze. If the sauce becomes too concentrated, add 1 tablespoon water.
How do I know when the chicken is cooked?
Check the thickest pieces with an instant-read thermometer. Poultry should reach 165°F; see FoodSafety.gov’s safe minimum temperature chart.
Can I make honey sesame chicken without rice?
Yes. Serve it with noodles, quinoa, or steamed vegetables instead. If you omit rice, the nutrition estimate will change.
