Skillet Sesame Chicken

Sesame Chicken just makes me smile.  It is one of my most favorite take out options from my local Chinese restaurant.  What is yours?

Better than Take Out

The beauty of this sesame chicken is that you know exactly what is going in it and you can change it up as needed.  If you want it a little sweeter you can add in some brown sugar or more honey.  If you want it less, then leave it out.  Want it more acidic, throw in some lime.  

So many options.  

All in One Pan

Once the chicken is marinated (which can be done is as little as 30 minutes) you cook it up in the skillet.  Literally before you know it you have sesame chicken just like your favorite take out (even better, in my opinion).

To make life super easy you could make this Fried Rice in the skillet after you cook the chicken.  You could also fry up some veggies in the same skillet if rice is not your thing.  

That would be SOOOO GOOOD!!  OK… now I am looking in my pantry to make sure I have everything I need … this is all happening again tomorrow with fried rice.

Sesame … Please

I am al about sesame seeds.  I use them in salad dressings, in salads, on veggies… really on anything.  For this dish I used toasted and black sesame seeds. I love how both add their own little extra flavor but honestly it is really about the colors.

I mean how great do they look?  Right?  If you only have one or the other, or just plain ones they will all work.  Use whatever you have on hand.  

Next time I am going to add some green onions on top as well… so fun!!

Time for some Sesame Chicken Take-Out at Home

4 servings

Skillet Sesame Chicken

Sesame Chicken has never been easier. Marinade the chicken and then throw it into a skillet and before you know it you will have a dinner everyone is sure to love.

2 hrPrep Time

30 minCook Time

2 hr, 30 Total Time

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1/4 cup Soy Sauce
1 Tablespoon Sesame Oil
1 Tablespoon Olive Oil
1 Tablespoon Honey
1 Tablespoon fresh grated Ginger (or 1 teaspoon powder)
1 Tablespoon Rice Wine Vinegar
2 Garlic Cloves, minced
1 teaspoon sriracha (optional, but recommended)
3-4 boneless, skinless Chicken Breasts (you can sue thighs, just adjust cooking times)
1 teaspoon Pepper
1-2 teaspoons Olive Oil
Sesame Seeds (I used black and toasted)
Green Onions


In a medium bowl whisk together all the marinade ingredients
Pour marinade into large zip closure bag
Add in chicken
Seal bag and place in the fridge for at least 30 minutes, up to overnight (I prefer at least 2 hours, the longer the better)
To cook
Remove chicken from marinade and sprinkle with pepper
Add in oli to skillet and heat over medium heat
Place chicken into pan and cook for 4-5 minutes on each side, or until browned and internal temp reaches 165
Remove from pan & place on plate and let rest for 5 minutes
Top with any toppings you prefer
Serve & Enjoy


Use whatever toppings you have on hand or none... it is amazing with or without

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