Honey Sesame Chicken with a Simple Skillet Soy Glaze
Unbreaded chicken pieces get a honey-soy sesame glaze thickened separately before the cooked chicken is folded back in.
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.