Honey Sesame Chicken Stir Fry

There’s comfort in quick weeknight dinners that feel special, and this Honey Sesame Chicken Stir Fry delivers just that. Bright, sticky sauce coats tender strips of chicken and crisp green beans and bell pepper for a dish that’s both satisfying and fresh. With a handful of pantry staples and a skillet, you’ll have dinner on the table in under 30 minutes. Read on for ingredient notes, simple swaps, and clear step-by-step instructions so this becomes a new family favorite.

Why you’ll love this recipe

• Fast: Prep and cook in about 25–30 minutes.
• Balanced: Protein, vegetables, and a sweet-savory sauce all in one pan.
• Flexible: Easy to swap vegetables or adjust the heat to your taste.
• Pan-leaning: Uses minimal oil and a touch of butter to finish with glossy flavor.

Ingredients

Use these exact amounts for the best results.

• 2 large boneless skinless chicken breasts, cut into bite-size strips
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp cornstarch
• 2 tbsp Land O Lakes® Butter with Olive Oil & Sea Salt, divided
• 2 cups fresh green beans, trimmed
• 1 yellow bell pepper, cut into strips
• 1 tsp sesame oil
• 2 tsp minced garlic
• 1 tsp minced ginger
• 1 tsp sesame seeds
• 1/2 cup chicken broth
• 3 tbsp honey
• 1 tbsp sugar
• 2 tbsp rice vinegar
• 1/4 cup soy sauce
• 1 tbsp sesame oil
• pinch of red pepper flakes
• 2 tbsp cornstarch

Ingredient notes and simple swaps

If you want to vary the vegetables, snap peas, broccoli florets, or thinly sliced carrots work beautifully. For a gluten-free option, use a gluten-free soy sauce or tamari in the same amount. If you prefer a less sweet sauce, reduce the honey by 1 tablespoon and taste before serving. The butter in this recipe adds a silky finish; if you’d rather not use butter, increase the sesame oil for finishing, but keep the original two tablespoons of butter if you can for best mouthfeel.

Equipment

• Large skillet or wok
• Mixing bowl
• Small bowl for sauce slurry
• Tongs or spatula
• Measuring spoons and cups

Prep tips

• Cut the chicken into uniform bite-size strips so it cooks evenly.
• Trim green beans and slice the bell pepper ahead of time — stir fries move quickly so have everything ready.
• Measure the sauce ingredients and mix the cornstarch slurry before you start cooking to avoid lumps.

Rewritten step-by-step directions

Follow these clear, ordered steps to make the Honey Sesame Chicken Stir Fry. The sequence mirrors the original recipe order, but with cleaned-up wording and precise actions.

1. Season the chicken: Place the cut chicken strips in a mixing bowl. Sprinkle 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper over the chicken. Add 1 tbsp cornstarch and toss the chicken until the pieces are evenly coated. This light coating helps the sauce cling to the chicken later.
2. Heat the pan and cook the chicken: Warm a large skillet or wok over medium-high heat. Add 1 tbsp of the Land O Lakes® Butter with Olive Oil & Sea Salt. Once the butter is melted and hot, add the coated chicken strips in a single layer, working in batches if needed so nothing steams. Cook the chicken until the edges are golden and the pieces are mostly cooked through, about 4–6 minutes depending on thickness. Transfer the chicken to a plate and set aside.
3. Sauté the vegetables: In the same skillet, add the remaining 1 tbsp Land O Lakes® Butter with Olive Oil & Sea Salt. Add the 2 cups fresh green beans and 1 yellow bell pepper cut into strips. Stir-fry them over medium-high heat, stirring frequently, until the vegetables are tender-crisp, about 3–4 minutes. Push the vegetables to the sides of the skillet to create space in the center.
4. Build the aromatics: Into the cleared center of the skillet, add 1 tsp sesame oil, 2 tsp minced garlic, and 1 tsp minced ginger. Stir everything together quickly so the garlic and ginger become fragrant, about 30 seconds to 1 minute—watch carefully so the garlic doesn’t brown.
5. Add sesame seeds and return chicken: Sprinkle 1 tsp sesame seeds into the pan and stir briefly to distribute them. Return the cooked chicken strips to the skillet, combining them with the vegetables and aromatics so flavors start to meld.
6. Make the sauce: In a small bowl or measuring cup, whisk together 1/2 cup chicken broth, 3 tbsp honey, 1 tbsp sugar, 2 tbsp rice vinegar, 1/4 cup soy sauce, 1 tbsp sesame oil, and a pinch of red pepper flakes. Whisk until the sugar and honey are dissolved and the mixture is uniform.
7. Thicken the sauce: In another small bowl, mix 2 tbsp cornstarch with 2 tbsp water (or use a bit of the chicken broth to dissolve the cornstarch) to create a smooth slurry. Stir until there are no lumps.
8. Combine and simmer: Pour the sauce mixture into the skillet with the chicken and vegetables, stirring to coat everything. Bring the mixture to a gentle simmer over medium heat.
9. Finish the sauce: Once the sauce is simmering, slowly stir in the cornstarch slurry. Continue to cook, stirring constantly, until the sauce thickens and becomes glossy, about 1–2 minutes. Taste and adjust seasoning if needed—add a pinch more salt or a touch more honey depending on your preference.
10. Finish and serve: Remove the skillet from heat. If desired, sprinkle an extra pinch of sesame seeds for presentation. Serve the Honey Sesame Chicken Stir Fry over steamed rice or noodles, and garnish with thinly sliced green onion or extra sesame seeds if you like.

Serving suggestions

This Honey Sesame Chicken Stir Fry pairs beautifully with steamed jasmine rice, brown rice, or chewy ramen or udon noodles. For a lower-carb option, serve it over cauliflower rice or a bed of sautéed greens. A simple cucumber salad or a side of quick pickled red onion adds a bright counterpoint to the sweet sauce.

Make-ahead and storage

• Make-ahead: You can marinate the seasoned, cornstarch-coated chicken up to 2 hours ahead and refrigerate. Keep the vegetables separate to maintain crispness.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a skillet over medium heat, adding a splash of chicken broth or water if the sauce has thickened too much in the fridge.

Troubleshooting

• Sauce too thin: Make another small cornstarch slurry (1 tsp cornstarch + 1 tsp water) and stir into the simmering sauce until it reaches desired thickness.
• Chicken dry: Avoid overcooking—remove chicken once just cooked through and finish by simmering briefly with the sauce so it soaks up moisture.
• Vegetables limp: Cook vegetables on high heat for a shorter time to keep them crisp-tender. If using frozen vegetables, don’t thaw them fully before stir-frying to avoid sogginess.

Nutrition snapshot (approximate per serving)

Calories and macro counts will vary based on serving size and side choices, but expect a balanced plate of protein, moderate carbs if served with rice, and vegetables. The dish is high in flavor while remaining approachable for everyday dinners.

Wrapping up

This Honey Sesame Chicken Stir Fry is a dependable weeknight hero: quick to prepare, bursting with flavor, and wildly customizable. The sticky-sweet sauce glazes each bite while bright vegetables add snap and color. Keep the ingredients measured and ready, follow the clear step-by-step directions above, and you’ll have a restaurant-style dinner that feels like home.

Enjoy your Honey Sesame Chicken Stir Fry, and don’t hesitate to tweak the vegetables or heat level to make it your own.