Name: Honey Sesame Chicken Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1½ pounds boneless skinless chicken breasts; 2 tablespoons soy sauce; 3 tablespoons cornstarch; 2 tablespoons vegetable oil; ¼ cup honey; ¼ cup soy sauce; 1 tablespoon sesame oil; 1 tablespoon rice vinegar; 1 tablespoon brown sugar (packed); 3 cloves garlic (grated or minced); 2 tablespoons sesame seeds

This honey sesame chicken recipe delivers a perfect balance of sweet and savory flavors in just 20 minutes. Juicy chicken pieces are coated in a sticky honey-sesame glaze with a hint of garlic, making it a great option for busy weeknights or when you're craving a takeout-style dish at home.

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Bowl of honey sesame chicken garnished with green onions, served with rice in the background and chopsticks placed beside the bowl.

This honey sesame chicken features tender chicken bites that are coated in a sticky, flavorful glaze, sprinkled with sesame seeds, and ready in just 20 minutes. Maybe you’ve tried my easy orange chicken and are looking for another quick, crowd-pleasing favorite, or you’re simply in the mood to impress with minimal effort, this recipe is a must-try.

Skip the takeout menu tonight and make this delicious dish right in your own kitchen!

Why We Think You’ll Love This Recipe

Quick and Easy. With just 20 minutes from start to finish, this recipe is perfect for busy evenings when time is limited, but a delicious homemade meal is still a priority.
Minimal Ingredients. The recipe uses everyday pantry staples like soy sauce, honey, and garlic, making it accessible without the need for a special grocery run.
Takeout Alternative. It provides the same sweet and savory satisfaction as a favorite takeout dish, but with the benefit of controlling ingredients and flavors at home.
Family-Friendly. This recipe is mild enough for the whole family to enjoy, and it’s easy to customize with a side of veggies or rice.
Versatile and Customizable. You can easily swap chicken breasts for thighs, or adjust the sweetness and saltiness to suit your preferences. It’s also a great base for experimenting with additional veggies like bell peppers or broccoli.

Ingredient Overview

Overhead view of the ingredients for honey sesame chicken, including raw chicken chunks, garlic, sesame seeds, cornstarch, soy sauce, honey, sesame oil, rice vinegar, and brown sugar, arranged around a bowl.

Be sure to check out the full recipe and ingredient list below

Each ingredient plays an important role in delivering the perfect balance of sweet, savory, and nutty flavors. Let’s take a closer look at why these ingredients work together so well and how you can make substitutions based on your preferences.

Boneless Skinless Chicken Breasts. A lean, protein-packed choice that cooks quickly and absorbs the flavors of the sauce beautifully. You can easily substitute chicken thighs if you prefer a juicier cut of meat.
Soy Sauce. This balances out the sweetness of the honey. You can use regular or low-sodium soy sauce. For a gluten-free option, tamari or coconut aminos are great substitutes.
Cornstarch. Used to coat the chicken before stir-frying, cornstarch helps create a light, crispy texture on the outside of the chicken. If you don’t have cornstarch, you can use arrowroot powder or even all-purpose flour in a pinch.
Vegetable Oil. Vegetable oil is a neutral cooking oil that’s great for stir-frying because of its high smoke point. If you prefer, you can substitute it with canola oil or peanut oil for an extra layer of flavor.
Honey. The star of the sauce! Honey provides sweetness and a sticky texture that brings everything together. For a low-carb version, try using a sugar-free honey substitute or a blend of monk fruit sweetener and water.
Sesame Oil. This adds a rich, nutty flavor to the sauce, elevating the dish with just a small amount. Make sure to use toasted sesame oil for the best flavor. If you don’t have it on hand, you can use olive oil, but you’ll miss that nutty flavor.
Rice Vinegar. Rice vinegar adds a hint of acidity that balances the sweetness of the honey and the saltiness of the soy sauce. If you don’t have rice vinegar, apple cider vinegar or white wine vinegar can work as substitutes.
Brown Sugar. A small amount of brown sugar deepens the sweetness of the sauce, helping to create a nice balance with the soy sauce. If you want to make the recipe lower in carbs, you can substitute it with a brown sugar alternative like Swerve.
Garlic. Freshly minced or grated garlic brings a sharp, aromatic flavor that enhances the savory aspect of the sauce. If you’re in a pinch, garlic powder can work, but fresh garlic is always best for bold flavor.
Sesame Seeds. These little seeds not only add texture but also a toasty flavor that complements the sesame oil. You can toast them for even more flavor or skip them if you prefer.

Step-By-Step Photos With Instructions

Overhead view of raw chicken pieces marinating in a bowl with a spoon. — **Step 1:** Cut the chicken breasts into bite-sized chunks and place them in a medium bowl. Add 2 tablespoons of soy sauce and mix well. Set aside to marinate.

Overhead view of a Pyrex measuring cup filled with sesame seeds and sauce ingredients, with a small whisk inside. — **Step 2:** Whisk together all the sauce ingredients (honey, soy sauce, sesame oil, rice vinegar, brown sugar, garlic, and sesame seeds) in a small bowl. Set aside.

Overhead view of raw chicken pieces in a bowl, topped with cornstarch, with a spoon in the bowl. — **Step 3:** Sprinkle the cornstarch over the marinated chicken

Overhead view of raw chicken pieces coated in a marinade and cornstarch in a bowl, with a spoon. — Mix well to coat each piece thoroughly.

Overhead view of cooked chicken pieces in a frying pan, with a slotted spoon scooping some pieces. — **Step 4:** Heat the vegetable oil until shimmering in a large frying pan set over medium heat. Stir-fry the chicken in the oil until well browned on all sides, 5 – 6 minutes.

Overhead view of cooked chicken pieces resting on a paper towel-lined plate to drain excess oil. — Transfer to a paper towel lined plate to drain.

Overhead view of a person pouring a sesame and sauce mixture from a measuring cup into a frying pan. — **Step 5:** Pour the prepared sauce into the pan and cook over medium heat

Overhead view of sesame seeds and sauce simmering in a frying pan. — Until the sauce bubbles and is thick enough to coat the back of a spoon, about 3 to 4 minutes.

Overhead view of cooked honey sesame chicken in a frying pan, coated with sauce and garnished with sesame seeds. — **Step 6:** Add the chicken back to the skillet and toss well to coat. Serve hot, garnished with sliced green onions if desired.

Tips

Don’t Overcrowd the Pan. When cooking the chicken, work in batches if needed. Overcrowding the pan can cause the chicken to steam instead of getting a nice, golden-brown sear. Give the pieces room to cook evenly and develop that beautiful color.
Control the Sauce Thickness. If the sauce is too thick, simply add a splash of water to thin it out while cooking. If you prefer a thicker, stickier sauce, allow it to reduce a bit longer over low heat.
Toast Your Sesame Seeds. For an extra boost of flavor, toast the sesame seeds before adding them to the sauce. Simply heat them in a dry pan over medium heat for a few minutes, stirring frequently until they turn golden brown and fragrant.
Adjust the Sweetness. If you prefer a less sweet dish, you can reduce the amount of honey or brown sugar in the sauce. Taste as you go to find the perfect balance for your palate.
Meal Prep Friendly. This dish is great for meal prep! Cook the chicken and sauce ahead of time and store them separately in the fridge. When you’re ready to eat, reheat and toss the chicken in the sauce just before serving to keep it from becoming soggy.
Gluten-Free Option. For a gluten-free version, substitute the soy sauce with tamari or coconut aminos. Be sure to check that your cornstarch is gluten-free as well.
Double the Recipe for Leftovers. If you want to have extra for lunch the next day, simply double the ingredients. The leftovers reheat beautifully and taste just as delicious!

Serving Suggestions

This is a versatile dish that pairs beautifully with a variety of sides. Here are a few serving ideas to help you turn it into a complete meal:

Steamed Rice. The perfect classic pairing! Serve the chicken over steamed white or jasmine rice to soak up all the delicious sauce. For a healthier option, you can swap in brown rice or cauliflower rice for a low-carb alternative.
Vegetable Stir-Fry. Add a pop of color and extra nutrition to your plate by serving this chicken alongside stir-fried vegetables. Bell peppers, broccoli, snap peas, or carrots are great options that complement the sweet and savory flavors of the sauce.
Noodles. For a heartier meal, toss the honey sesame chicken with stir-fried noodles or rice noodles.
Salad. Lighten up the meal by serving this chicken over a bed of mixed greens with a sesame dressing. You can add crunchy cucumbers, shredded carrots, and green onions for an Asian-inspired salad.
Lettuce Wraps. Turn this dish into a fun, hands-on meal by serving the chicken wrapped in lettuce leaves. Butter lettuce or romaine works well for creating crisp, fresh wraps.
Egg Fried Rice. You can also pair this dish with homemade egg-fried rice. The combination adds extra flavor and texture while keeping the meal simple.

Close-up of honey sesame chicken pieces coated in a glossy, golden sauce with sesame seeds and green onion garnish.

Storage and Reheating

Fridge. Store the cooked chicken and sauce in an airtight container in the fridge for up to 3 days. Make sure the chicken has cooled down to room temperature before refrigerating to prevent excess moisture from building up in the container.
Freezer. For longer storage, freeze the chicken and sauce in an airtight, freezer-safe container for up to 2 months. To thaw, transfer it to the fridge overnight, and reheat when ready to serve.
Reheating. When you’re ready to enjoy the leftovers, reheat the chicken in a skillet over medium heat. Add a splash of water or chicken broth to loosen the sauce and prevent it from becoming too thick. You can also microwave it in 30-second intervals, stirring in between, until warmed through.
Meal Prep Tip. If you’re planning to make this dish ahead for meal prep, store the chicken and sauce separately. This will keep the chicken from becoming soggy and allow you to toss it in the sauce just before serving for a fresh taste and texture.

Related Recipes

Easy Orange Chicken. A sweet and tangy takeout favorite, perfect for quick weeknight dinners.
Caprese Chicken Skillet. Juicy chicken breasts paired with tomatoes, basil, and mozzarella.
Chicken Pesto Flatbread. A quick, bold-flavored flatbread that’s great for dinner or a casual gathering.

Prep Time:10

Cook Time:10

Total Time:20

Equipment

Heatproof spatula Or tongs

Large skillet Or wok

Medium bowl

Small bowl

Tongs Or spatula

Wire whisk

Wok or large skillet

Ingredients

For the Chicken:

1½ pounds boneless skinless chicken breasts
2 tablespoons soy sauce
3 tablespoons cornstarch
2 tablespoons vegetable oil

For the Sauce:

¼ cup honey
¼ cup soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon brown sugar packed
3 cloves garlic grated or minced
2 tablespoons sesame seeds

US Customary – Metric

Instructions

Cut the chicken breasts into bite-sized chunks and place them in a medium bowl. Add 2 tablespoons of soy sauce and mix well. Set aside to marinate for 5 minutes.
1½ pounds boneless skinless chicken breasts, 2 tablespoons soy sauce
In a small bowl, whisk together the sauce ingredients: honey, soy sauce, sesame oil, rice vinegar, brown sugar, garlic, and sesame seeds. Set aside.
¼ cup honey, ¼ cup soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 3 cloves garlic, 2 tablespoons sesame seeds
Sprinkle the cornstarch over the marinated chicken and toss until each piece is evenly coated.
3 tablespoons cornstarch
Heat the vegetable oil in a large frying pan over medium heat. Once the oil is shimmering, add the chicken and stir-fry until browned and cooked through, about 5–6 minutes. Remove the chicken and drain on a paper towel-lined plate.
2 tablespoons vegetable oil
Pour the sauce mixture into the pan and cook over medium heat, stirring occasionally, until it thickens and becomes glossy, about 3–4 minutes.
Return the cooked chicken to the pan and toss to coat in the sauce. Serve hot, garnished with green onions if desired.

Notes

For extra crispiness, you can double fry the chicken by cooking it a second time in the hot oil for 1–2 minutes.
Make sure not to overcook the sauce. It should be thick enough to coat the back of a spoon but not overly reduced.
Serve over steamed rice or with a side of sautéed vegetables for a complete meal.