Honey Sesame Chicken Preparation

A lightened version of a takeout classic, this sweet and savory dinner is sure to satisfy.

Honey Sesame Chicken Preparation

Included Ingredients

Chicken, tamari sauce, ketchup, honey, sesame oil, salt, onion, seasonings.

Groceries Needed

  • Brown rice or quinoa
  • Green onion
  • Sesame seeds
  • Corn starch

Optional Additions

  • Sriracha (for stronger flavor)
  • Garlic (for stronger flavor)
  • Onion Powder (for stronger flavor)

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Serve over brown rice or quinoa. Top with sesame seeds and green onions, if desired.

Alternate Serving Suggestion:

Honey Sesame Chicken Lettuce Wraps Recipe

Low Carb Serving Option:

Serve over riced cauliflower or a blend of riced cauliflower and brown rice.

Small

Meals feed 2-3

Stovetop

Cook from frozen in a medium saucepan over medium heat. Break up as it thaws and cooks. Cover and cook over medium low heat for 25-30 minutes. Shred and serve.

Oven:

Thaw meal in the refrigerator overnight. When thawed, place in oven proof baking dish, cover and bake at 350F for 45 minutes or to an internal temperature of 165 F. Remove chicken and cube or shred. Mix equal parts 1 Tbsp cold water and cornstarch. Add to sauce and stir until thickened. Return chicken to sauce and allow to soak before serving.

Pressure Cooker

Cook on manual for 15-20 minutes, or to an internal temperature of 165 F, natural pressure release. May add 1/4 cup liquid before cooking to bring up to pressure. Switch to sauté setting if chicken isn't cooked thoroughly. Remove chicken and cube or shred. Mix equal parts 1 Tbsp cold water and cornstarch. Add to sauce and stir until thickened. Return chicken to sauce and allow to soak before serving.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F. Remove chicken and cube or shred. Mix equal parts 1 Tbsp cold water and cornstarch. Add to sauce and stir until thickened. Return chicken to sauce and allow to soak before serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Sriracha | ¼ tsp

Garlic | ¼ tsp

Onion Powder | ¼ tsp

Medium

Meals feed 4-6

Slow Cooker

Cook on low 3-4 hours, or to an internal temperature of 165° F. Remove chicken and cube or shred. Mix equal parts 1 Tbsp cold water and cornstarch. Add to sauce and stir until thickened. Return chicken to sauce and allow to soak before serving.

Pressure Cooker

Cook on manual for 30 minutes, or to internal temperature of 165° F. Natural pressure release. May add ¼ cup liquid before cooking to bring up to pressure. Remove chicken and cube or shred. Mix equal parts 1 Tbsp cold water and cornstarch. Add to sauce and stir until thickened. Return chicken to sauce and allow to soak before serving. *If chicken isn’t cooked through after 30 minutes, cube and return to pressure cooker on sauté setting.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Sriracha | ½ tsp

Garlic | ½ tsp

Onion Powder | ½ tsp

Nutrition Facts

Serving Size | 1 cup
308 Calories | 6.1g Total Fat | 14.4g Carbs | 0.3g Fiber | 46.9g Protein | 12.6g Sugars | 1.3g Sat. Fat | 1069mg Sodium

Allergens: Soy, Corn, Sesame Seeds. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.