Honey Sesame Chicken
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
6
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Calories
325 kcal
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Course
Main Course
Honey Sesame Chicken
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Fried chicken and veggies are tossed with a sweet honey sesame sauce.
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Ingredients
- 2 chicken breast fillets cut into strips
- 1 yellow pepper chopped
- ⅔ cup (135g) green beans cut into 1-2 inch pieces
- vegetable oil for frying
- ⅔ cup (83g) all-purpose flour
- 3 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 egg
- 2 tablespoon olive oil
- ½ teaspoon baking soda
- 1 tablespoon sesame seeds
Sauce
- ½ cup (170g) honey
- ⅓ cup (79ml) hot sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- ½ cup (118ml) water
- 1 tablespoon cornstarch
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Instructions
- Fill a cast iron skillet with 1 to 1½ inches of oil and heat to 350 degrees F / 180 degrees C.
- While the oil heats, cut chicken breasts into strips and pat dry with a paper towel.
- In a shallow bowl, beat an egg and add salt, pepper and 1 tablespoon of olive oil.
- In another bowl, combine flour, baking soda, and cornstarch.
- Dip chicken strips into the egg mixture, then roll in the flour mixture until coated.
- Fry the chicken strips in hot oil for 6-7 minutes or until golden or light brown. Cook to an internal temperature of 165 degrees F / 74 degrees C. Drain on paper towels.
- In a separate pan, fry the strips of pepper and green beans in olive oil for 5 minutes or until tender, stirring occasionally.
- In a saucepan, mix the ingredients for the sauce. Bring to a boil while stirring with a spatula or a whisk until smooth and thick.
- Toss the chicken with the vegetables and the sauce and heat everything together for 2-3 minutes.
- Garnish with sesame seeds and chopped green onions. Serve hot.
Notes
- Dry your chicken with paper towels before coating it in the dredge mixtures, and it will adhere better, and the chicken will fry crispier.
- You don’t need a fancy fryer or wok to cook this recipe. 2” of hot oil in a cast iron skillet or pan will cook the chicken perfectly.
- Don’t overcrowd the pan when frying. Cook the chicken in batches and ensure the oil temperature stays around 350 degrees F / 180 degrees C.
- Use high-quality honey as it’s a central component of the dish.
- Allow the sauce to thicken appropriately before adding the chicken and vegetables. This will help prevent the chicken from becoming soggy.
- There are 9 WW Blue Plan SmartPoints in one serving of this.
- Dry your chicken with paper towels before coating it in the dredge mixtures, and it will adhere better, and the chicken will fry crispier.
- You don’t need a fancy fryer or wok to cook this recipe. 2” of hot oil in a cast iron skillet or pan will cook the chicken perfectly.
- Don’t overcrowd the pan when frying. Cook the chicken in batches and ensure the oil temperature stays around 350 degrees F / 180 degrees C.
- Use high-quality honey as it’s a central component of the dish.
- Allow the sauce to thicken appropriately before adding the chicken and vegetables. This will help prevent the chicken from becoming soggy.
- Storage - keep leftovers in an airtight container inside the fridge for 4 days.
- There are 9 WW Blue Plan SmartPoints in one serving of this.
Nutrition Information
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Calories
325kcal
(16%)
Carbohydrates
50g
(17%)
Protein
13g
(26%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.01g
Cholesterol
62mg
(21%)
Sodium
835mg
(35%)
Potassium
335mg
(10%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin A
237IU
(5%)
Vitamin C
59mg
(66%)
Calcium
39mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 50g | 17% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 62mg | 21% |
| Sodium | 835mg | 35% |
| Potassium | 335mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 59mg | 66% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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