Honey Sesame Chicken

side shot of a pan with sesame chicken and sugar snap peas

4.85 from 13 votes

Make your takeout with this veggie-packed honey sesame chicken! Made with lean chicken breast, sugar snap peas, garlic, soy sauce, honey, and other pantry staple ingredients. Ready in 30 minutes.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Asian

Diet: Low Fat

Servings: people

Author: Rena

Ingredients

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 brown sugar or agave
¼ cup low sodium chicken broth or water
¼ cup soy sauce
2 teaspoons toasted sesame oil
2 teaspoons cornstarch
2 tablespoons sesame seeds

Instructions

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.

Notes

Use fresh garlic
Swap the sugar snap peas with either broccoli, green beans, asparagus, zucchini, or pea pods
you may use boneless and skinless chicken thighs or any other protein of your choice

Nutrition