Hello Monday. You aren’t pretty.

Simple Sesame Chicken Skillet I howsweeteats.com

I don’t mean to be a bully, but seriously? You sort of suck. I think I’m done with this whole “doing fun things” on the weekends and then having a Monday that consists of a… Monday.

And my “doing fun things” translates to pot pie on Saturday night and may as well equal early bird specials and senior citizen discounts but so what? Even that is pretty much better than most hours that will occupy this day. Whomp whomp.

Simple Sesame Chicken Skillet I howsweeteats.com

On Mondays, in no particular order I want to:

eat chocolate cake

drink the leftover wine (wait… what?)

sleep, like all day

not workout

not open my computer

take a long nap

wake up and watch all the shows i DVRed sunday night

not see peanut butter m&m’s sitting on my counter

take an even longer nap

ponder all the shows i watched since they’re real life

go shopping because i browsed beauty blogs all morning

not do laundry

not unload the dishwasher (um hi worst chore ever)

eat a dinner consisting of pancakes

Hmmm. Think that about covers it.

Simple Sesame Chicken Skillet I howsweeteats.com


Instead of doing all of those lovely things, I’m gonna be a grown up since I’m almost 30 and stuff like that. Work work work, maybe some play, maybe some chocolate, eh… we’ll see how it goes. Probably finish it off with a nice little balanced dinner… something like this chicken… that’s a little sticky and sweet and covered in sesame seeds because OMGilovethem. And before we know it, it’s Tuesdeeee.

Simple Sesame Chicken Skillet I howsweeteats.com


Simple Sesame Chicken

Yield: serves 2-4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


2 pounds boneless, skinless chicken breasts, cut into pieces
1/2 teaspoon salt
1/2 teaspoons pepper
3 tablespoons flour

2 tablespoons toasted sesame oil
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon low-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon white vinegar
1/2 cup low-sodium chicken stock
2-3 tablespoons toasted sesame seeds
brown rice and vegetables for serving


Preheat oven to 400 degrees F. In a bowl, whisk together chicken stock, brown sugar, 1 tablespoon sesame oil, garlic cloves, soy sauce and vinegar. Set aside.

Heat a large oven-proof skillet over medium-high heat. Toss chicken with salt, pepper and flour. Add olive oil and 1 tablespoon sesame oil to skillet, and once hot, add chicken in a single layer. Cook until seared and golden on one side, then flip and cook until golden again, about 2-3 minutes. Pour chicken stock mixture over top and toss to coat, then turn off heat. Place skillet in oven and bake for 20 minutes. Remove and cover with sesame seeds. Serve with veggie of your choice and brown rice.

Simple Sesame Chicken Skillet I howsweeteats.com

Happy happy joy joy.

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135 Responses to “Simple Sesame Chicken Skillet.”

  1. #
    Sheryn — October 22, 2012 @ 11:29 pm

    Ummmmm, some of us do not even HAVE a dishwasher. And some of us try to sometimes rely on the help of our husbands to MANUALLY wash the dishes but have realized that our husbands are not capable of actually cleaning stuff off of stuff. So instead of just putting the dishes away, it’s noticing dried-on crud and re-washing the dishes, then drying them, then putting them away.

    I am super jealous of your problems. (Also, I know that as soon as I move back to the US and have a dishwasher I will easily loathe that chore again too. No hard feelings, I get you.)


    • Jessica — October 23rd, 2012 @ 7:27 am

      We didn’t have a dishwasher when we first got married. NO idea how we survived.


      • megan — October 23rd, 2012 @ 7:40 am

        We didn’t have a dishwasher when first married either!!!! And yet, like you, now that I have one, I still find unloading it one of my least favorite, most irritating jobs….thank goodness I have kids so I can make them do it now! :)

        Great dinner…making it tomorrow since my second least favorite job is being prepared enough to have meat bought or thawed…and no, it canNOT be microwaved :P

        Thanks for helping my dinner menu out!

  2. #
    Helen — October 23, 2012 @ 6:12 am

    I love reading your website it is sooo good and all the food looks DELICIOUS!:)


  3. #
    Angie — October 23, 2012 @ 6:46 am

    Great post! Made me laugh and realize we have a lot in common. I’m making this recipe this week,


  4. #
    Donna — October 23, 2012 @ 7:24 am

    Har..Har…You make me laugh so hard…Relating so seriously with your Monday musings!…Question…could I use ground quinoa flakes, chickpea flour or ground flax or oats to coat the little chicken morsels?…Celiac sucks sometimes…


    • Jessica — October 23rd, 2012 @ 7:26 am

      I would think you can! I don’t have any experience with them but I would think it should work.


    • Jessica — October 23rd, 2012 @ 7:26 am

      Oh duh… you could definitely use ground oats!


    • Andrea — May 12th, 2013 @ 8:51 am

      Have you tried C4C flour? It’s AMAZING! You can use it in place of regular flour in anything. It makes every recipe gluten-free! (You can find it at Williams Sonoma.)


  5. #
    Elizabeth@ Food Ramblings — October 23, 2012 @ 8:13 am

    Your I don’t want to list is the same as mine…lol


  6. #
    Christine Shen - Sugar Cravings — October 23, 2012 @ 9:00 am

    This looks amazing and exactly what I need to make for dinner tonight!! Only problem is I don’t have an oven-proof skillet. Do you think I could just leave it in the pan with all the yummy soy and chicken stock goodness, or would you recommend transferring it to another pan and baking? Thank you!


    • Jessica — October 23rd, 2012 @ 2:32 pm

      The only thing with not putting it in the over is that the glaze is somewhat thin before it bakes… I would probably transfer for it to a baking dish so the glaze can thicken… otherwise just try cooking it longer on the stovetop with a lid maybe??


  7. #
    Tim — October 23, 2012 @ 9:54 am

    Jessica, I just have one question, how did you browse all the beauty blogs if you did not open your computer? OHH the shackels of technology. lol

    Thanks for another good, quick recepi.


  8. #
    Colette@JFF! — October 23, 2012 @ 1:17 pm

    Looks tasty and easy. Guess what we’re having for dinner tonight?


  9. #
    Angie — October 23, 2012 @ 5:02 pm

    I love this recipe, much healthier than mine, I’ve got to try it!


  10. #
    Suzi — October 23, 2012 @ 7:51 pm

    I waited until Tuesday to make this, but would make it again ANY day! It was delicious! Thanks for the recipe!


  11. #
    Natalie @ In Natalie's Shoes — October 23, 2012 @ 8:01 pm

    a) I love peanut butter m&ms. I could eat a whole bag to myself.
    b) I’m drooling after reading this. I must make it soon!


  12. #
    Lisa @ sixtyone45 — October 23, 2012 @ 8:26 pm

    Pinned and on the menu! Love it. And I see your “unloading the dishwasher” and raise you “putting away laundry” as worst job ever. =)


  13. #
    Stephanie — October 23, 2012 @ 9:30 pm

    I use corn starch instead of flour. This makes it gluten free, especially if you use gluten free soy sauce. My family LOVES it. I also add a bit of cayenne pepper to the sauce for a little heat.


  14. #
    emma — October 23, 2012 @ 11:22 pm

    omg…best thing ever…my new favourite dinner! its spring here over in new zealand so i served it with some asparagus and it was AMAZING :]


  15. #
    Jen @ Savory Simple — October 24, 2012 @ 7:34 am

    I love this post! And the pasta!


  16. #
    Mia — October 24, 2012 @ 11:39 am

    I’m pretty bad about emptying the dishwasher, but way worse about folding/putting away laundry. Basically, it only happens when my mother comes to visit. Not because I’m embarrassed, so I do it before she comes. But because she’s embarrassed, and does it for me while she’s visiting. Thank goodness for moms.


  17. #
    Caitlin — October 24, 2012 @ 11:50 am

    I’m a little late to this delicious party! Quick question. Would it work to bake some green beans or brocolli in the oven with the chicken? Or is it better to just sautee it in the skillet after I transfer the chicken to a baking dish (I lack an oven-safe skillet)?

    Side note…totally making your crock pot chicken and dumpling soup this weekend. My fiance got excited when I told him about it. It’s supposed to be chilly here this weekend which means a great opportunity for soup!


  18. #
    Lauren — October 26, 2012 @ 12:33 pm

    I made this recipe for my boyfriend and I this week — we loved it. He asked me to make it again 4 days later… this one will definitely stay in my recipe box. Thank you!


  19. #
    Sara — October 26, 2012 @ 2:59 pm

    Do you know if I can sub rice wine vinegar for white vinegar? It’s all I have in the house but I’d love to make this dish!


    • Jessica — October 26th, 2012 @ 3:29 pm



  20. #
    Ashley — October 27, 2012 @ 7:21 pm

    Just made this recipe and it was a hit! I will use this over and over again.
    One thing I will say is make extra sauce for the rice and don’t add the salt, but other then that it was great. Everyone asked for extra and it was all gone.


  21. #
    Chloe — October 29, 2012 @ 3:30 pm

    Made this for my family this evening – massive success! Everyone loved it so thank you for the delicious recipe! x


  22. #
    Betsy — October 31, 2012 @ 8:02 am

    I made this last night with my roommate- we all loved it! maybe could have used a little extra sauce?! but all in all we enjoyed! thanks!


  23. #
    Jennie — November 3, 2012 @ 11:00 pm

    This was an awesome post-having a newborn and sixteen month old it was the ..first real dinner. I added Thai chili paste which added a kick…and a little cornstarch to thicken it up. So good with broccoli and basmati brown rice. Sad I didn’t double the recipe. Thanks for the idea.


  24. #
    Andi — November 5, 2012 @ 7:38 pm

    Ok, I made this tonight! Cooking it was a disaster! My chicken didn’t sear right at all, there wasn’t enough sauce so I doubled it, I accidentally dumped the sesame seeds in the sauce before baking. I was a total idiot in the kitchen. But! It came out yummy!!! I did add chili pepper flakes which was an awesome addition!


  25. #
    Katie — November 19, 2012 @ 10:10 pm

    I made this tonight with Quinoa instead of rice and it was delicious! Not only was it easy to make but my husband LOVED it! He was so excited that there were leftovers :) Thanks for another great recipe!!


  26. #
    Kassa — December 6, 2012 @ 7:45 pm

    I’ve replicated many of your recipes to my success (and my bf’s shock and awe!) and I really want to try this one. I actually bought all the ingredients but I have a question. I’m a vegetarian and I want to substitute soy chicken strips for real chicken. Could I still cook the “pretend” chicken the same way as the recipe calls for real chicken? I’m not sure what the flour does to chicken (been a veggie all my life) so is that necessary for the soy chicken? Is it a flavor thing?



    • Jessica — December 6th, 2012 @ 8:47 pm

      I’m honestly not sure as I’ve never made soy chicken, but I think so! I bet it would be the same!


  27. #
    tania@mykitchenstories.com.au — January 21, 2013 @ 4:03 am

    Oh yes, tuesdee is nearly here and thank goodness because irt probably couldnt arrive quick enough for you…..love this chicken


  28. #
    Sami — January 31, 2013 @ 3:54 pm

    just made this last night after pinning it on pinterest. holy amazeballs. you’re genius.



  29. #
    Julie — May 18, 2013 @ 6:43 pm

    Made it this evening – simple and delicious! Thanks.


  30. #
    Cate Benda — June 4, 2013 @ 11:45 am

    Made this last night and it was REALLY delicious. I doubled the sauce since I was mixing a lot of veggies in. Thanks for the great recipe!!


  31. #
    Nikki @ The Road to Less Cake — June 26, 2013 @ 11:36 am

    I think all I need to say is yum. This looks delicious and flavourful.


  32. #
    cjacobs — September 3, 2013 @ 6:10 pm

    I received some fancy toasted sesame oil as a gift and had no idea with to do with it. I found this recipe and decided to try it. Disclosure: I am in no way a cook. I would estimate that I cook 3 meals per month for my family and mention this only for those who might wonder if it was “difficult”. I followed the recipe exactly as written (of course, I wouldn’t dare improvise lacking any real “cooking experience”. The meal turned out fabulous! The sauce is deep and savory not the sticky, sweet and candy apple red color that you would find if you ordered sesame chicken at a Chinese restaurant. My kids were a bit thrown off by this as they expected the “Chinese take-out” version. However, they were pleasantly surprised. I was told unanimously that this recipe is a “keeper”. My only regret was that I could not take a picture of the dish before my family dug in. It looked beautiful and worthy of a photo shot. Oh well, next time.


  33. #
    j — September 29, 2013 @ 3:34 pm

    horrible sequencing of recipe instructions.


    • chef boyOHboy — May 9th, 2014 @ 10:38 am

      There’s one in every crowd. Always.


  34. #
    Megan — October 15, 2013 @ 10:20 am

    Made this last night for dinner and it was awesome. I made a bit more sauce because we are saucy follks. Definitely going to be a repeat dish in this house. Just so you know i use your blog to make weekly menus and my husband has never been happier.


  35. #
    Antoinette — January 27, 2014 @ 10:20 pm

    Made this tonight (on a Monday!) and it was amazing. Even my kitty liked it, and she jumped up and licked a piece of chicken, forcing me to reluctantly give it to her. I will definitely be making this again and again, definitely doubling the sauce. Thank you :)


  36. #
    Jessica W — March 15, 2014 @ 6:51 pm

    Tried this tonight as my “break in” recipe in my cast iron skillet. Was super easy and super tasty!! Thanks for sharing.


  37. #
    Claudia — March 23, 2014 @ 8:11 am

    We just had this for lunch and we loved it! I used Dijon mustard instead of soy sauce. And I served the chicken with basmati rice. Thanx a lot for this yummie recipe!
    Claudia from Germany


  38. #
    Mel — October 6, 2014 @ 7:34 pm

    We made this for dinner tonight – it was AMAZING!!! Thank you so much for this recipe!!


  39. #
    Alyssa — December 23, 2014 @ 7:43 pm

    just made this – it was delish! Thank you!

    (ps – have 5 other of your recipes bookmarked to make while I’m home for break from school :)


  40. #
    Chris B. — August 14, 2015 @ 5:37 pm

    This is fantastic! The flavors range from sweet and salty, to earthy and acidic. I made it last week and woke up dreaming about it last night… made it again lol. All I changed was I do the “mix in bowl” ingredients +50%. This just keeps the chicken from being dry and gives it a little more glaze for the sesame seeds to adhere to.


  41. #
    James — November 17, 2015 @ 8:35 pm

    I don’t know if I did something wrong, but I found it rather bland. The liquid never became a glaze. I would add cornstarch to the liquid, and up the brown sugar and salt. It just didn’t pop for me.



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