Description

Hey there, friend! Come on in, grab an apron, and let’s get something delicious simmering. There’s a special kind of magic that happens when sweet honey, nutty sesame, and savory soy sauce come together in a pan. It’s the kind of smell that drifts through the house and makes everyone wander into the kitchen asking, “Is it ready yet?”

Ingredients

Chicken

1½ lb boneless, skinless chicken thighs or breasts
Thighs stay juicier, but breasts work beautifully too.
1 tablespoon cornstarch (optional but recommended)
Creates lightly crisp edges and helps the sauce cling.
1 tablespoon neutral oil (avocado, canola, or vegetable)

Honey Sesame Sauce

⅓ cup honey
¼ cup low-sodium soy sauce (or tamari / coconut aminos)
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon sesame oil (added at the end — very important!)
1 tablespoon cornstarch + 2 tablespoons water (slurry)

For Serving

Cooked rice
Steamed broccoli, snap peas, or green beans
Sesame seeds & sliced green onions

Instructions

1. Prep the Chicken

Pat chicken completely dry. Toss lightly with cornstarch until evenly coated.

2. Sear

Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 3–4 minutes per side until golden and cooked through. Remove to a plate.

3. Make the Sauce

Whisk honey, soy sauce, vinegar, garlic, and ginger. Pour into the skillet and bring to a simmer, scraping up browned bits.

4. Thicken

Stir in the cornstarch slurry and simmer 30–60 seconds until thick and glossy.

5. Combine

Return chicken (and juices) to the pan. Toss to coat. Remove from heat and stir in sesame oil.

6. Serve

Spoon over rice, add veggies, and finish with sesame seeds and green onions.

Notes

Don’t crowd the pan or the chicken will steam instead of sear
Always add sesame oil off heat to preserve flavor
If sauce thickens too much, add a splash of water while reheating