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Whenever I’m after something sweet and savory but can’t spare much time, I whip up this honey sesame chicken. The tender chicken soaks up a thick, shiny sauce that tastes just like restaurant-style takeout yet comes together even better in your kitchen. Scoop this over rice or noodles so you don’t miss a drop.
Delicious Ingredients
- Sesame seeds: These add that nutty signature finish Go for toasted variety for the most flavor
- Water: You’ll mix this with cornstarch to blend it fast and smooth
- Cornstarch: Helps the sauce get nice and thick Make sure yours isn’t clumpy or old
- Red pepper flakes: Up to you to add for a kick Choose fresh, bold ones if you want some fire
- Minced garlic: Fresh tastes best and brings loads of punch to your sauce
- Vegetable oil: Perfect for getting a good sauté going Neutral ones like sunflower or canola do the job
- Ketchup: Adds a little sweet and a little tang Use something you already love
- Diced onion: Gives the sauce a base of sweetness and texture Pick ones that are firm and bright
- Soy sauce: Brings all the deep, salty goodness—low-sodium is fine if you want
- Honey: All about making it sweet and sticky Use real honey if you can swing it
- Salt and pepper: Gotta have them to make the chicken pop with flavor right away
- Chicken breasts: No bones, no skin, just tender pieces that cook up fast and evenly
Easy Step-by-Step Guide
- Finish and Serve:
- Dust the chicken with loads of sesame seeds. Slice it up if you like and dish it out over noodles or rice. That sauce is too good to let go to waste.
- Coat the Chicken:
- Put the chicken back in with your sauce. Spoon plenty of sauce all over so everything’s soaked. Let it hang out in the skillet a little to heat up through.
- Thicken the Sauce:
- Mix cornstarch and water in a small bowl until smooth, then pour that into your pan. Keep stirring until the sauce gets glossy and thick, about a minute or two.
- Build the Sauce:
- Pop in the minced garlic with the onions, sauté till it smells great. Pour in honey, soy, ketchup and toss in those pepper flakes if you want heat. Make sure you scoop up all the good bits stuck to the pan.
- Cook the Aromatics:
- With the pan still hot, toss in the onion and stir. Cook till soft and see-through, around three or four minutes. This gets all the flavors ready for the sauce.
- Sear the Chicken:
- Warm oil in your skillet on medium-high heat. Drop in the seasoned chicken and cook each side till both are golden, juices clear—usually 6-8 minutes per side. Take out and rest.
- Season the Chicken:
- Sprinkle salt and pepper on every piece of chicken, both sides. Make sure it’s covered so every bite’s great.
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Fresh Storage Advice
Pop any extra in a sealed box in the fridge and it’ll be good for about three days. Warm it up again on the stove with a splash of water so your sauce stays nice and silky. Want to freeze it? Slice the chicken, lay it flat, and it’ll be super easy to grab and heat straight from the freezer.
Swap Outs
If breasts aren’t your thing, thighs make it juicier and bring a deeper taste. Need this gluten-free? Tamari or coconut aminos swap in for soy sauce. No honey? Try maple syrup or agave, just know the flavor changes a little.
Ideas For Serving
Pile this up on plain rice or with basic noodles. Or switch it up and spoon over steamed or roasted veggies for a fresh crunch. For extra pop, just toss on more sesame seeds and finish with sliced green onions.
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History and Background
This dish blends classic Cantonese roots with the American love for deep, sticky sweet goodness. The sauce is something everyone wants to dig into, and lots of families have started making it at home for comfort. For me, it’s an easy way to bring a favorite takeout meal straight to our own kitchen table without any fuss.
Common Recipe Questions
- → Can I make this ahead of time?
Sure thing, just whip up the chicken and sauce first and keep them in the fridge. When you're ready to eat, warm it gently and add those toppings right before serving.
- → What are good serving suggestions?
Try it over any kind of noodles or some plain steamed rice. A side of crisp veggies or a big green salad goes great too.
- → Is this meal spicy?
There's just a touch of heat from red pepper flakes. Toss in more or leave them out if you want less spice.
- → How can I get a thicker sauce?
If you'd like the sauce to stick more, stir in another spoonful of cornstarch mixed with water and keep simmering until it thickens up how you want.
- → What cut of chicken is best for this dish?
Boneless, skinless chicken breasts are perfect for this because they're soft and cook evenly. Chicken thighs work too if you like them better.
- → Can leftovers be stored?
Yep, pop leftovers into a container with a lid and keep them in the fridge for three days or so.