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Honey Sesame Chicken

Honey Sesame Chicken

Make your own takeout with this veggie-packed honey sesame chicken!
Course Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 312kcal
Author Rena


  • 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.


Calories: 312kcal | Carbohydrates: 26g | Protein: 28g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 950mg | Potassium: 648mg | Fiber: 2g | Sugar: 20g | Vitamin A: 835IU | Vitamin C: 45.5mg | Calcium: 79mg | Iron: 3mg