Honey sesame chicken combines bite-size breast pieces with a sweet-savory sauce made from honey, soy sauce, sesame oil, and rice vinegar. Cornstarch thickens the glaze, while sesame seeds and sliced green onions finish the skillet. This version has no breading or deep-frying step. It makes four servings, with about 30 minutes for preparation and one pan-sized batch; additional batches increase the cooking time.
Cook the chicken before adding the honey mixture so the sugar does not burn while the meat is still raw. Use one tablespoon of sesame oil for the chicken and the other tablespoon in the glaze. Evenly sized pieces and a thermometer check make the short cooking window easier to manage.
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Why This Recipe Works
Honey balances the salty soy sauce, and rice vinegar gives the glaze a gentle tang. Mixing cornstarch into the cool liquid first distributes it before heating, helping the sauce thicken evenly instead of forming lumps of dry starch.
The chicken has glossy coated pieces with sesame flavor, rather than a thick fried crust. For a different meal with vegetables and its own sauce quantities, try Skillet Sesame Chicken and Broccoli. Broccoli adds another texture to that skillet meal.
Ingredients for Honey Sesame Chicken
- 1 lb boneless, skinless chicken breast, cut into bite-size pieces
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons sesame oil, divided
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons sesame seeds
- 2 green onions, sliced
- Salt and pepper, to taste
Cut the chicken breast into similar bite-size pieces so smaller ones do not dry out while large ones catch up. Pat away excess moisture. The soy sauce provides substantial seasoning, so add the listed salt and pepper conservatively and taste the fully cooked sauce before adding more.
Divide the sesame oil: one tablespoon cooks the chicken, and one tablespoon goes into the sauce. Stir the sauce again just before pouring because cornstarch settles at the bottom while you cook the chicken.
How to Make Honey Sesame Chicken
Mix the starch into cool liquid. Cornstarch disperses more evenly in the unheated honey-soy mixture than in a hot skillet. Use half the sesame oil in this glaze and reserve the other half for cooking. Whisk again just before pouring, because the starch can settle while the chicken cooks.
Cook the meat before the sweet sauce. A nonstick skillet and the reserved tablespoon of oil let evenly cut breast pieces cook without the honey scorching around them. Use medium-high heat and turn the pieces as they color; the usual 6–10-minute window depends on their size. Lift them out as soon as the largest pieces reach 165°F.
Let the glaze thicken on its own. Lowering the heat before adding the sauce protects its sugars. Stir across the bottom until gentle bubbles appear and the liquid turns glossy enough to coat a spoon. The chicken stays out during this stage, so thickening the sauce does not dry it out; water loosens a glaze that has become paste-like.
Coat off the heat. Fold the cooked chicken and collected juices into the finished sauce after switching off the burner. Sesame seeds add texture, and green onions provide a fresh finish. This gives four portions with a smooth coating, while rice or vegetables can be prepared separately.
How to Serve
Serve honey sesame chicken with rice or vegetables if desired; those sides are separate from the measured skillet ingredients. Spoon the sauce over the chicken so the sesame seeds adhere. Modest portions work well because the honey-and-soy glaze is concentrated.
Have any rice ready before you start cooking so the finished chicken does not sit over heat while waiting for a side. The finished chicken has a glossy coating, with cornstarch thickening the sauce.
Storage and Reheating
Refrigerate the chicken promptly in shallow covered containers at 40°F or below, and use within 3–4 days. Chill within 2 hours of cooking, or 1 hour above 90°F. If served with older cooked rice, count storage from the rice cooking date rather than restarting its clock.
Reheat with a splash of water in a covered skillet over gentle heat, stirring as the glaze loosens, until the chicken reaches 165°F. Microwave individual portions with a cover suitable for that appliance and rearrange midway. Frozen portions may have a softer coating; thaw in the refrigerator before reheating.
Tips and Variations
- Whisk immediately before pouring; settled starch leaves one part of the sauce thin and another part too thick.
- Reduce heat once the sauce begins thickening to keep the honey from scorching.
- If using a salty soy sauce, start with very little added salt; the finished glaze may need none.
- Check the largest pieces against the FoodSafety.gov temperature guidance: chicken needs 165°F, even when the outside has browned.
Frequently Asked Questions
Is honey sesame chicken breaded?
No. This skillet version uses unbreaded chicken pieces and cornstarch in the sauce. It has a glossy glaze and browned surfaces rather than a deep-fried, crunchy shell.
Can I use chicken thighs instead for honey sesame chicken?
Boneless thigh pieces can work, but they may need a different cooking time. Cut them evenly and check for 165°F. The listed recipe uses one pound of breast meat, so the texture will differ.
Why is the sauce in honey sesame chicken lumpy?
Cornstarch can clump if added dry to a hot pan or left sitting at the bottom of an unwhisked bowl. Mix it thoroughly into the cool sauce and whisk again immediately before pouring.
Can I make the sauce ahead?
Yes, keep the mixed sauce covered in the refrigerator and separate from raw poultry. Whisk thoroughly before using. It thickens only after heating; visible settled starch before cooking is a reason to stir, not to add more.
Why did the glaze burn?
High heat or prolonged cooking after the sauce thickens can scorch honey. Lift out the cooked chicken before thickening the sauce over moderate heat. Lower the heat as the glaze thickens, then combine off the heat.
More Recipes to Try
Explore a different sauce, ingredient combination, or cooking method with these related recipes.
- Air Fryer Sesame Chicken Thighs with Ginger Soy Sauce
- Skillet Orange Chicken with Ginger and Orange Juice
- Skillet Bourbon Chicken with Brown Sugar and Ginger
Honey Sesame Chicken with a Simple Skillet Soy Glaze
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast cut into bite-size pieces
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons sesame oil divided
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons sesame seeds
- 2 green onions sliced
- Salt and pepper to taste
Instructions
Instructions
- Whisk honey, soy sauce, rice vinegar, cornstarch, and 1 tablespoon sesame oil until smooth. Set aside the other tablespoon of oil for the chicken.
- Heat the reserved tablespoon of oil in a nonstick skillet over medium-high heat. Season chicken lightly and cook for about 6–10 minutes, turning, until the largest pieces reach 165°F; transfer to a plate.
- Lower to medium heat, whisk the glaze again, and pour it into the skillet. Stir until gently bubbling and glossy, lowering the heat if needed; loosen with a splash of water if too thick.
- Remove from heat and fold in chicken and its juices until coated. Top with sesame seeds and sliced green onions, then divide into four portions.
Notes
- Refrigerate in shallow containers within 2 hours (1 hour above 90°F); keep at 40°F or below and use within 3–4 days.
- Reheat portions to 165°F throughout.
