Sticky Sesame Chicken

A bowl of noodles with chicken pieces, a bowl of edamame beans, chill flakes and a head of garlic.

5 from 5 votes

A simple dinner that's easy to put together and results in a comforting, gorgeously sweet and savory chicken perfect for serving with noodles or rice.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Asian

Keyword: sesame chicken, sticky sesame chicken

Servings:

Calories: 383kcal

Ingredients

1.1 lb chicken thighs boneless and skinless, cut into 4-5 pieces each
1/4 cup dark soy sauce
1/4 cup clear honey
2 cloves garlic minced
2 inch fresh ginger a thumb-sized piece, minced
2 tsp sesame oil
¼ tsp ground black pepper
1 tbs sesame seeds toasted
2 scallions spring onions, finely sliced
1/2 tsp red pepper flakes chilli flakes, for serving, optional

US Customary - Metric

Instructions

Set your oven to 200⁰C/400⁰F on combination steam setting. If your oven has variable steam settings, use 30%. If not, don't worry! Just set to combi steam at the correct temperature and the oven will take care of the humidity.
Mix all the ingredients except scallions in a baking dish where the chicken will fit snugly in a single layer (I use a large Pyrex dish – I love that it’s clear so I can see exactly what’s going on, and I can just put the lid on any leftovers without transferring to another container).
Bake the chicken for 20 minutes, then sprinkle over the scallions and chilli flakes if using and serve hot with noodles and green vegetables. We generally use dried udon because they’re thick enough for the kids to handle easily and I always have them in the pantry. Fresh egg noodles would also be lovely.

Notes

You could mix this up in the morning and leave it to marinate in the fridge until it’s time to make dinner, but I almost never do and we still love it.
The sauce will be sticky but not especially thick – it’s the ideal consistency to give a bowl of noodles a slick coating or soak into some fluffy rice.
We had this with quickly blanched frozen edamame (soy beans) because that's what was on hand. If you’d like to do veg and rice in the one dish I’d recommend using a slightly larger baking dish and adding some broccoli florets and roughly chopped red peppers about 10 minutes before cooking is finished.

Nutrition