This honey orange sesame chicken dish is an easy, healthy takeout fake-out recipe you can make in minutes at home. Sticky, sweet and delicious!
The amount of Chinese food + couch lounging + Netflix watching that goes on in our house in the winter is kinda embarrassing.
Let’s just say that the Peking Court man knows my voice by now and starts our conversation with “you want large wonton soup, right?”
Yes, yes I do, kind sir.
I go on to order whatever else we’re in the mood for at the time and then proceed to wake up no less than 2 times in the middle of the night completely parched from all the salt I consumed earlier.
I tell myself I should just make my own “takeout” (like sweet and sour tofu) and then forget about it until the next 3 am water wakeup.
Today, we’re making that happen though.
You order Chinese and you want, sticky, sweet, saucy goodness, right?
This orange sesame chicken recipe made with honey is all those things, minus the truck load of salt (and god knows what else) and made in 20 minutes flat. It’s like gochujang chicken just without the fiery kick.
Craving seafood, try this general tso’s shrimp instead. Same deal with the addicting sauce and only 10 minutes start to finish for that dish!
Sorry, Mr. Peking Court, it might be awhile until we meet again.
Looking for a slow cooker version of Chinese takeout?
Try this slow cooker honey garlic chicken recipe, it won’t disappoint!
And my Kung Pao chickpeas are the perfect vegetarian take on that Chinese takeout menu favorite!
Love this honey orange sesame chicken recipe?
Try these other Chinese recipes: Chinese Chicken Zoodles, Hot and Sour Egg Drop Soup, and Spicy Beef and Red Pepper Rice Bowl. This turkey lettuce wrap recipe has the a very similar stick, sweet and savory orange sauce too you’ll love.
This garlic chicken bite recipe also uses bite-sized chicken breasts for an easy one skillet meal.
Honey Orange Sesame Chicken
Ingredients
- 1 1/4 pounds boneless, skinless chicken breast or thighs cut into small chunks
- salt & pepper to taste
- 2 tablespoons flour
- juice of 2 oranges
- 2 tablespoons honey
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 small clove garlic, minced
- 1 teaspoon soy sauce
- 1 tablespoon coconut oil for cooking
- 1/2 pound green beans, trimmed
- 1 tablespoon sesame seeds
Instructions
- Toss chicken with salt, pepper and flour in a large bowl until fully coated with the flour.
- Add the coconut oil to a large skillet over medium-high heat.
- Once hot, add the chicken to the skillet and brown on one side.
- While chicken browns, whisk together the orange juice, honey, hoisin sauce, sesame oil, minced garlic and soy sauce in a small bowl.
- When the chicken is browned on the one side (about 5 minutes), turn the pieces over and add the green beans. Cover with a lid and cook for about 5-7 minutes until the green beans are cooked but still crispy.
- Remove the lid from the skillet, add the sauce, toss to combine and cook, uncovered over medium heat for another 3-5 minutes until the sauce reduces, thickens and coats the chicken and green beans.
- Sprinkle the sesame seeds on top and serve with cooked rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
This was delish and so easy to make. I’ve never used coconut oil for cooking (I use it when making air popcorn) and I loved the result… brown, crispy chicken! I made it with chicken breasts and just wanted to say to be careful not to overcook when reheating left overs, the chicken will be very dry. My 2nd reheat I used the defrost button and then only cooked about 30 seconds on high heat to raise the temp to the 165 F degrees needed.
Am I able to use a different oil or will that affect the consistency/flavor?
Yes, you can.
I made this last night for company (another mom with young children) and it was a hit! This made a lot of sauce so I poured the extra sauce once I scooped out the chicken and green beans on a platter into a side bowl that could be poured overtop as desired. Delish and very light. Paired it with a light fried rice on the side. I like that this recipe used coconut oil as the base oil which did well with high heat. Can’t wait to make it again!!
So much better than take out.
The best of both worlds. It looks so good. And much healthier than a takeaway.
Oh, yum. Your recipes are wonderful, not to mention your stunning photography!
Thanks, Whitney! :)
I Love Chinese Food! Last week, I made orange chicken but this looks more delicious. I can’t wait to try this.