One Pan Spicy Sesame Butter Chicken
Alright, Let’s Talk About the One Pan Spicy Sesame Butter Chicken Adventure
So, this recipe is basically born out of two things: my eternal laziness when it comes to washing up (I know, I know), and my undying love for anything slathered in rich, spicy, nutty sauce. The first time I made this, I’d just come home after one of those days where work felt like wading through cold porridge. I flung whatever I had into the pan, crossed my fingers, and somehow, this glorious, glossy chicken happened. Ever since, it’s become my weeknight hero dish. Oh, and pro tip—if you’ve ever tried to whisk cornstarch with cold water and ended up with lumps? Same. We’ll get to that.
Why You’ll Love Making This (Or, Why I Do Anyway)
I make this when I’d rather be binge-watching TV than standing over a stove for an hour. My family goes crazy for it because the sauce clings to the chicken in all the right ways (and, let’s be honest, I can sneak in more veggies if I want—no one notices under all that flavor). Plus, if you hate endless dish piles or, like me, always seem to be out of clean Tupperware, you’ll appreciate the single pan. Sometimes the only real struggle is not eating half the sauce with a spoon while it simmers.
What You’ll Need (And What I Swap In When I’m Low on Supplies)
- 1.5 lbs (about 700g) boneless, skinless chicken thighs (I’ve used breast in a pinch or even tofu when my veggie cousin comes round. Actually, I tend to think thighs stay juicier, but whatever’s in the fridge.)
- 3 tbsp unsalted butter (salted works too—just taste before adding extra salt at the end)
- 2 tbsp toasted sesame oil (sometimes I just use regular, but toasted makes it magic)
- 1/4 cup soy sauce (my gran swore by Kikkoman, but I just grab the store brand half the time)
- 1/4 cup honey (or maple syrup; I even tried agave—it’s okay, not as rich)
- 2-3 tbsp sriracha or any chili sauce you like (or less, if you’re spice-shy; my dad always asks me to dial it back)
- 4 garlic cloves, minced (confession: I sometimes use that jarred stuff when I’m feeling lazy)
- 1 tbsp fresh ginger, grated (powder works if you must, but fresh is zingier)
- 2 tbsp rice vinegar (white wine vinegar is fine—once I used apple cider and it wasn’t too weird)
- 1/2 cup chicken broth (or veg broth, or even water, but broth = more flavor)
- 1 tbsp cornstarch mixed with 2 tbsp cold water (my nemesis, but we get along now)
- 1/4 cup sesame seeds, for serving (or skip it if you can’t be bothered)
- 3 green onions, sliced (I forget these half the time, but they do look pretty)
How I Make It (and Where I Usually Mess Up)
- Start by cutting your chicken into bite-size pieces. You don’t need a tape measure, just make them roughly even so they cook at the same pace. I like to pat them dry with a paper towel, but sometimes I forget and it still works out.
- Heat a big skillet or sauté pan (nonstick is easiest, but I’ve used a battered old frying pan, too) over medium-high. Melt the butter and sesame oil together—this smells like heaven, by the way.
- Toss in the chicken, sprinkle a pinch of salt and pepper, and let it sizzle. Don’t move it too much at first; you want that lovely golden crust. Takes about 4-6 minutes. If you overcrowd the pan, just do it in two rounds and pretend it’s intentional.
- Once the chicken is almost cooked through (this is where I usually sneak a piece—don’t judge), add in the garlic and ginger. Stir like mad for about a minute so nothing burns. If it sticks, that’s flavor. (Or so I tell myself.)
- Pour in the soy sauce, honey, sriracha, and rice vinegar. Give it a good mix. Some days, I add a splash more sriracha for ‘oomph.’
- Add the broth and let it bubble gently for 2-3 minutes. The sauce will start to thicken a bit already. If it looks weirdly thin, don’t panic—it thickens up in the next step.
- Whisk your cornstarch and water together in a mug (I always end up using my coffee mug for this—no shame). Pour that into the pan and stir. This is where you might think it’s gone lumpy or cloudy but just keep stirring, it sorts itself out.
- Turn the heat down to low and let it simmer for another 2-3 minutes. The sauce gets thick and glossy. If it’s too thick, a splash more broth fixes it. If it’s too thin, give it a minute.
- Scatter over loads of sesame seeds and sliced green onions. Turn off the heat, take a bow, and try not to eat it all straight from the pan.
What I’ve Learned (a.k.a. Notes from Many Saucy Failures)
- If you use chicken breast, keep an eye on it or it’ll go dry faster than you can say ‘whoops’.
- Sometimes the sauce thickens up a bit too much if you leave it alone—just stir in a splash of water, it comes back to life.
- Honestly, the leftovers taste even better the next day—if you have any left. Not that I ever do.
Variations I’ve Actually Tried (and One Dud)
- Tofu instead of chicken: works great, just press it well and fry until it’s golden.
- Broccoli or snap peas thrown in for the last 2-3 minutes: my sneaky way to add veg when I remember. (Broccoli soaks up the sauce in the best way.)
- I once tried adding a spoonful of peanut butter for a Thai-ish twist, but honestly, it just made things a bit weird. Maybe you’ll like it?
What If I Don’t Have a Big Pan?
Honestly, I’ve made this in two smaller pans before—just keep the sauce in one and the chicken in the other, then mix ‘em up. You could probably even use a wok (I sometimes do, though it’s a bit messy). Or if you’re really desperate, a roasting tin on the hob—just watch out for hot handles.
How Long Does It Keep? (If It Even Lasts That Long)
Technically, you can store leftovers in the fridge for 2-3 days. Just pop them in a container and reheat gently. Though honestly, in my house, it never lasts more than a day! If you want to freeze it, go for it—just know the sauce might split a bit when it thaws, but a quick stir usually fixes it.
How I Like to Serve It
I love this over fluffy jasmine rice, but sometimes I just scoop it into lettuce wraps for a lighter option. My brother insists on extra sriracha drizzled on top, but that’s his problem. If I’m feeling fancy, I’ll add cucumber ribbons on the side. Or just eat it straight out of the pan. No shame.
Lessons Learned the Hard Way (Pro Tips, Kind Of)
- Don’t rush the chicken browning—once I tried cranking up the heat too high and ended up with charred bits and raw middles.
- Mix the cornstarch and water really well, or you’ll get weird jelly blobs (ask me how I know).
- Don’t forget to taste at the end—every soy sauce is a little different, so sometimes you need a pinch more salt or a splash of vinegar.
People Actually Ask Me…
- Can I make this less spicy? Oh, totally. Just use half the sriracha, or swap it for sweet chili sauce if you want mild. (My aunt can’t handle any heat and still loves it this way.)
- What’s the best rice to serve this with? I always use jasmine, but honestly any white rice, brown rice, or even quinoa works. Rice noodles are ace too. Or if you’re feeling wild, a big pile of French fries—don’t knock it till you try it.
- Can I use margarine instead of butter? You can, but it won’t have quite the same creamy flavor. Still, it works in a pinch; I did this once when I ran out of butter at midnight.
- How can I make this gluten-free? Just use tamari or coconut aminos instead of soy sauce, and check your sriracha bottle. Easy-peasy.
- Where’d you get your favorite pan? Ha, Amazon. This Cuisinart skillet has seen me through a lot. If you’re in the UK, Lakeland has some decent options too.
- What’s a good sesame oil? I’ve tried a few, but Kadoya (kadoya.com) is my go-to. But supermarket ones are fine, honestly.
One last thing—if you’re ever stuck on how to slice green onions, check out this Serious Eats guide. I learned something new the other day, and I’ve been cooking for years! Mad, isn’t it?
So yeah, that’s my chaotic, comforting, and (occasionally) spicy One Pan Spicy Sesame Butter Chicken. Give it a go and let me know if you do anything weird with it—I’m always up for new ideas. (Just, maybe, skip the peanut butter… unless you’re braver than me.)
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons unsalted butter
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons sriracha or chili garlic sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame seeds
- 2 green onions, sliced
- Salt and black pepper, to taste
Instructions
-
1Season the chicken pieces with salt and black pepper. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat.
-
2Add the chicken to the skillet and cook for 5-7 minutes until browned and cooked through. Remove chicken from the pan and set aside.
-
3In the same skillet, add the remaining sesame oil and butter. Once melted, add garlic and ginger, sautéing for 1-2 minutes until fragrant.
-
4Stir in soy sauce, sriracha, honey, and rice vinegar. Bring the sauce to a simmer and cook for 2-3 minutes.
-
5Return the chicken to the pan and toss to coat in the spicy sesame butter sauce. Cook for an additional 3-4 minutes until heated through.
-
6Garnish with toasted sesame seeds and sliced green onions before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
