Name: Simple Honey Sesame Chicken: Sweet & Savory Weeknight Meal
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: Main Ingredients:; Chicken Thighs: Honestly, boneless, skinless chicken thighs are my secret weapon here. They stay so much juicier than breasts, even if you accidentally overcook them a smidge. Don’t use dry, sad chicken, just don’t.; Low-Sodium Soy Sauce: This is the backbone of our savory flavor. I always go for low-sodium because it gives me more control over the saltiness. I tried regular once and it worked… kinda, but then I had to dilute the sauce later.; Honey: The sweet star! I love using local honey; it just feels right. You can adjust the amount to your sweet tooth, but please, don’t skimp on the honey, it’s essential for that sticky glaze.; Rice Vinegar: Adds a lovely tang that cuts through the sweetness and richness. I’ve used apple cider vinegar when I was out, and it worked, but rice vinegar gives it that authentic Asian-inspired zing.; Sesame Oil: A little goes a long way with this fragrant oil. It’s super potent, so be careful not to drown your dish. It brings that unmistakable nutty aroma that just screams “Honey Sesame Chicken.”; Fresh Ginger & Garlic: These are non-negotiable for me! Fresh grated ginger and minced garlic make all the difference. The smell alone as they hit the pan is pure magic. Dried just doesn’t compare, honestly.; Cornstarch: Our thickening agent! This is what gives the sauce its glossy, luscious texture. Mix it with a bit of water first to avoid lumps – I’ve learned that the hard way, trust me.; Toasted Sesame Seeds & Green Onions: These are our finishing touches. The sesame seeds add crunch and an extra nutty flavor, and the green onions provide a fresh, bright pop of color and mild oniony bite.

Description

Whip up easy Honey Sesame Chicken! Sweet, savory, and simple, this recipe brings sticky-sweet goodness and a touch of ginger to your dinner table.

Ingredients

Main Ingredients:
Chicken Thighs: Honestly, boneless, skinless chicken thighs are my secret weapon here. They stay so much juicier than breasts, even if you accidentally overcook them a smidge. Don’t use dry, sad chicken, just don’t.
Low-Sodium Soy Sauce: This is the backbone of our savory flavor. I always go for low-sodium because it gives me more control over the saltiness. I tried regular once and it worked… kinda, but then I had to dilute the sauce later.
Honey: The sweet star! I love using local honey; it just feels right. You can adjust the amount to your sweet tooth, but please, don’t skimp on the honey, it’s essential for that sticky glaze.
Rice Vinegar: Adds a lovely tang that cuts through the sweetness and richness. I’ve used apple cider vinegar when I was out, and it worked, but rice vinegar gives it that authentic Asian-inspired zing.
Sesame Oil: A little goes a long way with this fragrant oil. It’s super potent, so be careful not to drown your dish. It brings that unmistakable nutty aroma that just screams “Honey Sesame Chicken.”
Fresh Ginger & Garlic: These are non-negotiable for me! Fresh grated ginger and minced garlic make all the difference. The smell alone as they hit the pan is pure magic. Dried just doesn’t compare, honestly.
Cornstarch: Our thickening agent! This is what gives the sauce its glossy, luscious texture. Mix it with a bit of water first to avoid lumps – I’ve learned that the hard way, trust me.
Toasted Sesame Seeds & Green Onions: These are our finishing touches. The sesame seeds add crunch and an extra nutty flavor, and the green onions provide a fresh, bright pop of color and mild oniony bite.

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Instructions

Prep the Chicken:: First things first, let’s get that chicken ready. I like to cut my boneless, skinless chicken thighs into bite-sized pieces, maybe 1-inch chunks. This helps them cook evenly and absorb all that delicious sauce later. Pat them dry with paper towels – this is a small step I used to skip, but it seriously helps with browning! Then, a little salt and pepper, just enough to season the chicken itself. You want to build layers of flavor, you know?
Whisk Up the Sauce:: Now for the star of the show, this incredible sauce! In a medium bowl, whisk together your low-sodium soy sauce, honey, rice vinegar, and that potent sesame oil. Don’t forget the fresh grated ginger and minced garlic here – they’re going to infuse so much goodness. Give it a good whisk until everything is combined and the honey has dissolved. This is where you can taste it and adjust, maybe a touch more honey for sweetness, or a splash more vinegar for tang. I always give it a little spoon-taste, just to make sure it’s balanced.
Sear the Chicken:: Heat a large skillet or wok over medium-high heat with a little oil. Once it’s shimmering, add your chicken in a single layer. Don’t overcrowd the pan, or it’ll steam instead of sear – a mistake I’ve made too many times! Let it cook for about 3-4 minutes per side, until it’s beautifully golden brown and has a nice crust. You’re not cooking it all the way through yet, just getting that amazing color and texture. Pull it out and set it aside; we’ll bring it back later, promise!
Thicken the Sauce:: Reduce the heat to medium. If there’s too much oil left in the pan, carefully drain a little out. Pour your beautiful sauce mixture into the skillet. Bring it to a gentle simmer. While that’s happening, whisk your cornstarch with a tablespoon or two of cold water in a small bowl until it’s smooth. Slowly pour this cornstarch slurry into the simmering sauce, whisking constantly. You’ll see it start to thicken right before your eyes, becoming glossy and luscious. Keep whisking for a minute or two until it coats the back of a spoon.
Combine and Glaze:: Once the sauce has thickened to your liking, it’s time to bring the chicken back home! Add the seared chicken pieces directly into the skillet with the sauce. Toss everything gently, making sure every single piece of chicken is coated in that sticky, glorious glaze. Let it simmer together for another 2-3 minutes, allowing the chicken to finish cooking through and really soak up all those amazing flavors. This is where the magic happens, and your kitchen will smell absolutely incredible.
Garnish and Serve:: And just like that, you’re almost done! Remove the skillet from the heat. Now, for those crucial finishing touches: sprinkle generously with toasted sesame seeds and freshly sliced green onions. The sesame seeds add a lovely crunch and extra nutty flavor, and the green onions bring a pop of freshness and color. Serve this dish immediately over fluffy rice or noodles, and maybe a side of steamed veggies. Enjoy that sweet, savory, and simple perfection!