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- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1/4 cup honey - 2 tablespoons soy sauce (low sodium) - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon cornstarch - 1 tablespoon water - 1/2 teaspoon black pepper - 1/4 cup sesame seeds - 2 green onions, sliced (for garnish) - Cooked white or brown rice (for serving) I use a scale for the chicken. One pound is about 16 ounces. For honey, use a measuring cup. The soy sauce and sesame oil need tablespoons. I recommend fresh garlic and ginger for best flavor. When using cornstarch, mix it well with water to avoid lumps. The black pepper adds warmth, while sesame seeds give a nice crunch. If you want a leaner option, use chicken breasts instead of thighs. Maple syrup can replace honey for a different taste. Tamari is a great gluten-free option instead of soy sauce. You can skip sesame oil and use olive oil instead. If you lack fresh ginger, ground ginger works too, but use less. For a nutty flavor, try adding some chopped peanuts as a garnish. {{ingredient_image_1}} To start, you need to mix the marinade. In a bowl, combine the honey, soy sauce, sesame oil, minced garlic, grated ginger, and black pepper. Stir well until all the ingredients blend smoothly. Next, add the bite-sized chicken pieces to the bowl. Make sure each piece gets coated in the marinade. Cover the bowl and let it sit for at least 30 minutes. If you have time, you can marinate it for up to 2 hours in the fridge. This step adds a lot of flavor. Now, heat a large skillet or wok over medium-high heat. Once it's hot, add the marinated chicken. Keep the marinade for later use. Cook the chicken for about 6 to 8 minutes. Stir it often to ensure even cooking. The chicken should turn golden brown and be cooked through. This step makes the chicken crispy and tasty. After the chicken is cooked, pour the reserved marinade into the skillet. Let it come to a gentle simmer. In a small bowl, mix the cornstarch and water to make a slurry. Stir this slurry into the simmering sauce. Keep cooking for 2 to 3 minutes. This will make the sauce thick and sticky. Once finished, sprinkle sesame seeds over the chicken and stir well to coat. This adds a nice crunch and flavor. To make the sauce sticky, use cornstarch. Mix it with water to form a slurry. Stir this slurry into the sauce once it simmers. This will give your sauce that perfect cling. Remember to keep stirring for even thickness. Adding fresh ginger and garlic boosts flavor. You can also add a splash of rice vinegar for tang. If you like heat, try adding red pepper flakes. A hint of lime juice can brighten the dish. These small tweaks make a big difference. Don’t skip marinating the chicken. This step infuses flavors. Avoid cooking on too high heat; it can burn the chicken. If the sauce is too thin, let it simmer longer. Always taste your sauce before serving. Adjust flavors as needed. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 30 minutes, but for the best flavor, let it sit in the marinade for up to 2 hours in the refrigerator. Perfectly Sticky Sauce: To achieve the ideal stickiness in your sauce, ensure you bring the marinade to a gentle simmer before adding the cornstarch slurry. Garnishing Tips: For a pop of color and freshness, garnish with sliced green onions just before serving. Serving Suggestions: Serve the sticky honey sesame chicken over a bed of fluffy rice, and consider adding a side of vibrant steamed vegetables for a complete meal. {{image_2}} You can spice up your honey sesame chicken with a simple twist. Add red pepper flakes or sriracha to the marinade. Start with half a teaspoon and taste as you go. This adds heat without losing the sweet flavor. The spicy notes give the dish a nice kick. You will love the balance of sweet and spicy. For a vegetarian version, swap the chicken for tofu. Use firm or extra-firm tofu for the best texture. Press the tofu to remove extra moisture. Cut it into bite-sized cubes. Marinate just like the chicken. Cook it in the skillet until golden brown. This is a great way to enjoy the same flavors while keeping it plant-based. You can also add vegetables to make it a complete meal. Broccoli, bell peppers, and snap peas work well. Toss them in the skillet with the chicken for the last few minutes of cooking. This adds color and nutrition. Plus, it creates a beautiful dish that everyone will enjoy. Serve it over rice to soak up the yummy sauce. To keep your sticky honey sesame chicken fresh, use an airtight container. Let the chicken cool to room temperature first. Then, place it in the container and store it in the fridge. It will stay good for up to three days. If you want to store it longer, freezing is a great option. When you’re ready to enjoy the leftovers, reheat the chicken gently. You can use a skillet over low heat. Add a splash of water to keep it moist. Stir it often until heated through. You could also microwave it. Just cover it with a microwave-safe lid to trap steam. Heat in 30-second bursts until hot. If you decide to freeze the sticky honey sesame chicken, portion it out first. Use freezer bags or containers. Press out the air to avoid freezer burn. It can stay frozen for up to three months. When you want to eat it, thaw it in the fridge overnight. Then, reheat it as mentioned above. Enjoy your tasty meal! To make sticky honey sesame chicken healthier, you can use a few simple swaps. Choose skinless chicken breasts instead of thighs. This cut has less fat. Use less honey or substitute it with a natural sweetener like maple syrup. You can also add more veggies. Broccoli, bell peppers, or snap peas work well. They add color and nutrients. Serve the dish with brown rice instead of white rice for more fiber. Yes, you can use chicken breasts instead of thighs. Chicken breasts are leaner and lower in fat. They will cook quickly, so watch them closely while sautéing. Cut the breasts into bite-sized pieces for even cooking. The taste may be slightly different, but they will still soak up all the delicious flavors from the marinade. If you want juicy chicken, marinate them just like thighs. Sticky honey sesame chicken pairs well with many sides. Here are some great options: - Cooked white or brown rice - Steamed broccoli or green beans - Stir-fried mixed vegetables - A fresh salad with a light dressing - Sesame noodles for a fun twist These sides add balance and color to your meal. Enjoy mixing and matching to find your favorite combinations! This post covered all key steps for making sticky honey sesame chicken. We explored ingredients, cooking methods, and helpful tips. I shared fun variations to try, like spicy or vegetarian options. Remember, proper storage keeps your dish fresh for longer. In your kitchen, confidence grows with practice. You can create delicious meals and impress others. Enjoy making this dish your own!

Sticky Honey Sesame Chicken

A deliciously sticky and sweet chicken dish with sesame flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup honey
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon black pepper
  • 1 cup sesame seeds
  • 2 pieces green onions, sliced (for garnish)
  • 1 serving cooked white or brown rice (for serving)

Instructions
 

  • In a mixing bowl, combine honey, soy sauce, sesame oil, minced garlic, grated ginger, and black pepper. Mix well until thoroughly combined.
  • Add the chicken pieces to the bowl and marinate for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).
  • In a small bowl, whisk together cornstarch and water to create a slurry. Set aside.
  • Heat a large skillet or wok over medium-high heat. Add the marinated chicken (reserve marinade for later) and sauté for 6-8 minutes, stirring frequently, until the chicken is cooked through and golden brown.
  • Pour the reserved marinade into the skillet, bringing it to a gentle simmer. Stir in the cornstarch slurry to thicken the sauce and continue to cook for an additional 2-3 minutes until the sauce becomes sticky.
  • Remove from heat and sprinkle with sesame seeds, stirring well to coat the chicken evenly.
  • Serve the sticky honey sesame chicken over cooked rice and garnish with sliced green onions.

Notes

Serve the chicken in a large bowl, drizzled with extra sauce and a sprinkle of sesame seeds. Pair it with colorful steamed vegetables for a vibrant plate.
Keyword chicken, dinner, easy, honey, sesame