Skip the takeout and make this Honey Sesame Chicken instead! It’s LOADED with veggies and is absolutely delicious!
Honey Sesame Chicken
Asian food, at its core, is generally very healthy. Most times we load it down with rice, egg rolls, crab rangoon and more carb-filled options that end making what was once a fairly healthy meal into a carb-loaded nightmare.
Skip the opportunity to make bad food choices altogether and just make your own Asian food at home! This Honey Sesame Chicken recipe is a favorite in our house and not only is it good, but it’s also good for you! Honey and sugar snap peas keep this recipe sweet like your mouth expects, without the help of refined sugar and added carbs.
Sesame seeds give this Honey Sesame Chicken a nice crunch so it’s full of a ton of great texture as well. Plus, this is a one-pan meal so it keeps the mess down and the cook-time quick. Perfect for those busy nights when you don’t have time to cook and clean. If you want to serve this with “rice” serve it with cauliflower rice instead. My kids may not like the peas in the recipe much especially my picky eater Marc so sometimes I make it with broccoli.
Making this Honey Sesame Chicken? Come back and let me know what you think and share it on Pinterest. You can also tag me on Instagram using my hashtag #healthyfitnessmeals. I love seeing all your remakes.
Try out this other Stir Fry Recipe: TERIYAKI CHICKEN STIR FRY
I have a few other recipes that I think you will like. Check them out and save them to make later:
How to make this Honey Sesame Chicken:
Honey Sesame Chicken
- 1 pound of boneless skinless chicken breasts cut into 1 inch pieces
- 1 tablespoon + 1 teaspoon vegetable oil
- 3 cups sugar snap peas trimmed
- salt and pepper to taste
- 1 teaspoon minced garlic
- ¼ cup honey
- ¼ cup low sodium chicken broth or water
- ¼ cup soy sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons cornstarch
- 2 tablespoons sesame seeds
- Heat 1 teaspoon of oil in a large pan over medium heat. Add the snap peas and cook for approximately 2-3 minutes or until vegetables are tender.
- Remove the snap peas from the pan; place them on a plate and cover.
- Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
- Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until browned and cooked through.
- Add the snap peas back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
- In a bowl whisk together the chicken broth, honey, sesame oil, garlic and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
- Pour the sauce mixture over the chicken and snap peas; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
- Serve immediately, topped with sesame seeds.