Pat’s Seared Sesame Chicken
This recipe has become a favorite meal in our house for both its ease and flavor. With a syrupy glaze created by three key ingredients and an Asian flavor adored by many, what’s not to love?

Yields 4 servings.


  • 2 tablespoons honey
  • 1/2 teaspoon ground ginger
  • 4 teaspoons soy sauce (use a gluten-free brand if necessary)
  • Olive oil to lightly coat pan
  • 1 1/2 pounds boneless, skinless chicken thighs, opened flat (I sometimes use boneless, skinless breasts, pounded to an even thickness)
  • 3-4 tablespoons sesame seeds
  • Optional: about a third of a cup of chicken stock or white wine for deglazing the pan; chopped cilantro or sliced green onions for garnish


  1. Mix the honey, soy sauce, and ginger in a small bowl. Set aside.
  2. Lightly coat a large non-stick or cast iron skillet with olive oil, and heat over medium-high heat. Sauté the chicken thighs for 5 minutes; turn and sauté the other side for 3-5 minutes more or until cooked through. (Precise time will depend upon thickness of the chicken. The last time I prepared this recipe, I used the chicken breast option, and they took approximately 4 minutes per side.)
  3. Pour the reserved sauce over the chicken, and let it warm in the skillet for about 30 seconds, turning the chicken to coat both sides. If desired, pour in the stock or wine and scrape up the crusty pieces sticking to the pan, incorporating them into the sauce. (There’s a lot of flavor there.)
  4. Remove to dinner plates and sprinkle with sesame seeds and optional garnishes…and thank Pat!

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