Lunch & Dinner:

Honey Sesame Chicken

We were thrilled to partner with Hajar Larbah (@Moribyan) to create this sweet and savory dish that is sure to shake up your usual dinner routine. Using simple ingredients, like soy sauce, sesame seeds and pure honey (of course!), this easy-to-make recipe is one that can also be customized based on heat and spice preferences. For example, if serving to young kids, you may want to skip adding red pepper flakes. Serve with veggies or rice for a delicious and filling meal. Enjoy!

Yield 4 Servings
Prep Time 30 Minutes
Total Time 50 Minutes

  • ⅓ cup all-purpose flour
  • 1 cup cornstarch
  • Sprinkle of salt
  • Sprinkle of black pepper
  • 2 eggs
  • 1½ lb chicken breast, cubed
  • ¼ cup low sodium soy sauce
  • ¼ cup Nate’s 100% Pure Honey
  • ¼ cup ketchup
  • 3  Tbsp rice vinegar
  • 3 Tbsp brown sugar
  • 1 tsp red pepper flakes
  • 2 Tbsp sesame oil
  • 2 tsp fresh garlic minced
  • 2 Tbsp water + 1 Tbsp cornstarch
  • 1 yellow bell pepper, thinly sliced
  • 1 cup green beans, chopped
  • Vegetable oil, for frying
  • 2 Tbsp toasted sesame seeds
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To a zipper storage bag, add flour, 1 cup cornstarch, sprinkle of salt and sprinkle of black pepper to taste. Mix together.

In a deep bowl, whisk together eggs, sprinkle of salt and sprinkle of black pepper to taste. Add all the chicken into the wet batter.

Take out the chicken one piece at a time, letting the wet excess drip off and transfer to the zipper storage bag. Once all the chicken is in the bag, seal it tightly and shake it until each piece is coated evenly. Take out the chicken, shaking any excess dry batter off and set aside.

In a pan over medium-high heat, add soy sauce, honey, ketchup, rice vinegar, brown sugar, red pepper flakes, sesame oil and minced garlic. Mix together, bring to a simmer, and then lower the heat. Combine 2 tablespoons water and 1 tablespoon cornstarch, and pour in the pan to thicken the sauce into a glaze. Once it coats the back of a spoon, take off the heat and transfer to a bowl. Set aside.

To stir-fry the veggies, add sesame oil to a pan over medium-high heat. Once hot, toss in the bell peppers and green beans. Sauté for about 5 minutes or until golden.

Heat vegetable oil to 350°F in a frying pan. Drop the breaded chicken in, making sure not to overcrowd. Fry in two batches. Once golden (about 5 to 6 minutes), take out the oil and drain on a wire rack.

Toss the chicken in the glaze along with the veggies and sesame seeds. Enjoy with rice or noodles.

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