29/10/2025
Unlike traditional honey chicken that’s battered and deep fried. This recipe uses cornflour to lightly coat the chicken before sautéing lightly in olive oil for a crisp outer coating.
This Honey Sesame Chicken is cooked all in the one pan - yay for less cleanup!
To get a veg boost, I’ve used pak Choy but g*i lan, broccoli, green beans, snow peas or carrot would all be delicious additions.
INGREDIENTS-Serves 4
750g skinless chicken thigh fillets
3 tablespoons cornflour/starch
2 teaspoons garlic powder
2 bunches pak Choy or baby bok choy
2 cloves garlic
Fresh chilli (optional)
2 tablespoons Extra virgin olive oil
SAUCE:
1/4 cup honey
1/4 cup salt reduced soy sauce
2 tablespoons sesame oil
1 tablespoon minced ginger
2 cloves crushed garlic
1 tsp sriracha
TO SERVE:
Sesame seeds
Cooked rice
Spring onions
METHOD:
1. Cut chicken into rough 3cm chunks.
2. Add to a bowl with cornflour, garlic powder, salt and pepper. Toss to coat evenly in the cornflour.
3. Wash and dry pak choy. Slice into 3cm pieces.
4. Finely slice 2 cloves garlic and fresh chilli to use when cooking the pak Choy.
5. Make sauce ingredients by whisking all ingredients listed in a small bowl.
6. Heat a large fry pan or wok on medium high heat. Add a drizzle of olive oil and cook sliced garlic and chilli for 1 minute.
7. Add chopped greens, 2 tablespoons of the sauce and cook stirring for 3-4mins until just softened. Remove greens, cover to keep warm and set aside.
8. Add 1.5 tablespoons olive oil to the pan with the heat on med-high.
9. Add chicken spread in an even layer and allow to brown on each side before flipping it over (about 4 mins each side).
10. Turn heat to low, add sauce and simmer for 1 minute until it just starts to thicken.
11. Remove from heat and sprinkle with sesame seeds.
12. Serve with cooked rice, veg and spring onions.
