Flavorful golden, sesame-coated chicken served over a bed of sticky brown rice makes for a perfect weeknight dinner.



  • 1 1/2 Pound boneless, skinless chicken breasts
  • 3 Tablespoon soy sauce
  • 4 Teaspoon sesame oil
  • 2 Teaspoon honey
  • 3 1/2 Tablespoon canola oil
  • 2 scallions, thinly sliced
  • 1 Tablespoon peeled and grated fresh ginger
  • 3 garlic cloves, minced
  • 1 Cup chicken broth, homemade or store-bought
  • 3 Tablespoon sugar
  • 1 Tablespoon cornstarch
  • 1 Tablespoon rice vinegar
  • 1 Teaspoon Thai chili paste
  • 4 Cup shelled edamame
  • 2 Tablespoon toasted sesame seeds
  • hot cooked brown rice (optional), for serving


Step 1

Rinse the chicken with cold water and pat dry with paper towels.

Step 2

Cut into 3/4-inch chunks and set aside.

Step 3

In a large bowl, whisk 1 1/2 tablespoons of the soy sauce with 2 teaspoons of the sesame oil and the honey.

Step 4

Add the chicken and stir to coat with the marinade.

Step 5

Marinate for 20 minutes or refrigerate for up to 2 hours.

Step 6

In a nonstick skillet over medium-high heat, warm 2 tablespoons of the canola oil.

Step 7

Remove the chicken from the marinade using a slotted spoon. Discard the marinade.

Step 8

Cook the chicken in 2 batches, stirring occasionally, until browned, 3 to 5 minutes.

Step 9

Transfer the chicken to a plate, and wipe out the skillet with paper towels.

Step 10

Heat the remaining 2 teaspoons canola oil in the skillet.

Step 11

Add the scallions, reserving some of the green parts for garnish.

Step 12

Add the ginger and garlic and cook, stirring, for 1 minute.

Step 13

In a bowl, whisk together the broth, sugar, cornstarch, vinegar, chili paste, and the remaining 1 1/2 tablespoons soy sauce.

Step 14

Add to the skillet and cook, stirring, until thickened, 3 to 4 minutes.

Step 15

Stir in the remaining 2 teaspoons sesame oil.

Step 16

Meanwhile, cook the edamame in a steamer basket, set over a pot with a few inches of boiling water until crisp-tender, 2 to 3 minutes.

Step 17

Return the chicken to the skillet with the sauce and heat through.

Step 18

Add the edamame, the toasted sesame seeds, and the reserved scallions and toss to combine.

Serve hot on a bed of sticky brown rice, if desired.