Honey Orange Sesame Chicken

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!

Honey Orange Sesame Chicken | www.runningtothekitchen.com

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.

This honey orange sesame chicken dish is an easy, healthy takeout fake-out meal you can make in minutes at home.

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.

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!

Love this honey orange sesame chicken recipe?

Try these other Chinese recipes: Chinese Chicken ZoodlesHot and Sour Egg Drop Soup, and Spicy Beef and Red Pepper Rice Bowl.

Honey Orange Sesame Chicken

Honey Orange Sesame Chicken

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This honey orange sesame chicken dish is an easy, healthy takeout fake-out meal you can make in minutes at home. Sticky, sweet and delicious!


  • 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


  1. Toss chicken with salt, pepper and flour in a large bowl until fully coated with the flour.
  2. Add the coconut oil to a large skillet over medium-high heat.
  3. Once hot, add the chicken to the skillet and brown on one side.
  4. While chicken browns, whisk together the orange juice, honey, hoisin sauce, sesame oil, minced garlic and soy sauce in a small bowl.
  5. 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.
  6. 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.
  7. Sprinkle the sesame seeds on top and serve with cooked rice.


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  1. Kathryn

    We’ve eaten a whole lot of takeout recently and I need to get back on the cooking-from-scratch wagon. This is an excellent place to start!

  2. Taylor @ FoodFaithFitness

    Me and the hubs were totally planning to make our own takeout tomorrow and it was my goal to find a great recipe today! Now, I have a billion more hours of extra time because I don’t have to look any further…thanks girl! :) Look deeeeelish

  3. Colleen

    Thank you for another great recipe, RTtK! On this one, I substituted sliced almonds (toasted) for the sesame seeds because the ones I had have been around for a very long time (so long they were really one big sesame seed!) so I tossed them. And I ended up using Tyson’s Grilled & Ready Chicken Strips because (if you can believe this – the grocery store was out of chix breasts) – well I was shopping at 5pm on NYE. That proved to be a nice time saver. The kids liked it, we adults liked it, so yay a new favorite!

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  11. Kristin

    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!!

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