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Honey Sesame Chicken

Honey Sesame Chicken
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Serve with rice and broccoli.
Yields:6 servings

To Freeze and Cook Later

  1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (3 months from when you prepped the meal).
  2. Add all ingredients to your freezer bag.
  3. Remove as much air as possible, seal, and freeze.

To Cook in Crockpot

  1. Cook on “low” setting for 4-6 hours, or until chicken is cooked through.

To Cook in Instant Pot

  1. Add frozen meal to Instant Pot and sauté 5 minutes to release some liquid.
  2. Flip over.
  3. Pressure cook 25 minutes.
  4. Natural release


  • MaryBeth Pichon says:

    Think I could leave out the onion (allergic) and use onion powered? If so, any guess on how much?

    • Carla Strunk says:

      My son gets migraines when I cook with onion. I have been using 1 tsp onion powder for 1 onion. It seems to keep him from getting migraines without compromising flavor. I have not made this recipe yet.

    • Michelle Schultz says:

      You could try subbing asafoetida for onion. It’s a nice substitute for people who can’t tolerate onion or garlic.

  • Valery Neely says:

    I do watch the nutrition information. Thanks for including that whenever you can!

  • Patricia Tait says:

    Tried to add to recipes to my shopping cart but didn’t know what to do from there?

  • Ruth Stobbe says:

    This chicken is delicious! I’ve made it several times and everyone likes it! I make it with a mix of drumsticks, thighs, and breast meat. I cook it in my crock pot and cook rice in my instant pot on delay start. When I get home all I need to do is cook the veggies and supper is ready! Triple recipe works in a 7 quart crock pot! Thanks for another great recipe!

  • Andrea Orr says:

    Is there something else I can use instead of ketchup? I have bad somach problems when I use ketchup in things.

    Thanks in advance!


  • Louise Parker says:

    Just starting this plan. How do i print the nutritional labels and instructions that you talk about? I bought the Avery labels recommended but cannot find any printable labels on the recipes except for the ones in the winter recipes book.


    • Kelly McNelis says:

      Check out the eBook “downloads” section! So many options! 🙂

      • Terez Harris says:

        When I try to download the ebooks It tells me I need o have the propane which I do.

      • Debbie Holland says:

        which e-book has this recipe?

      • Jan Elliott says:

        Do you have the recipes labels already typed in that you could share so we don’t all have to type them in ourselves?

        • Denise Sheahan says:

          As best as I can tell, to print labels, all filled out with recipe information: Search for the recipe to find what cookbook it is in (this is listed at the top of the recipe). Then go to the cookbook/eBook downloads, and open that cookbook. At the end of each cookbook are all the labels ready to print. Just print only the page that has your recipe. Unfortunately, I don’t think there is a way to print only the one recipe card you want, you have to print all four that are on a page of the cookbook. This is unfortunate since the blank labels are so expensive. This means you will likely print unwanted recipe cards that just happen to be on the same page as the ONE you want one or more of. If there is another way, I would love to be enlightened!

          • Jenny Hansen says:

            If you, or someone else, are tech savvy then you could take a screenshot and crop the photo to fit on one of the labels. Then do the same for the other recipes you use to customize a full label sheet of your own.

  • Shouna Olson says:

    Soy sauce has gluten in it . If you want to make this a gluten free recipe you need to use Tamari Sauce.

  • Julie Bennett says:

    How do we print the Labels for the Freezer Bags?

    • Dawn Gonzalez says:

      Did you ever get an answer to this? I just joined and cannot figure out how to print the labels

      • eva arita says:

        The pre-printed labels only come with the demos. The rest of the recipes require you to type in the instructions into the template, which can be found in the EBOOK cook book.

    • Denise Sheahan says:

      As best as I can tell, to print labels, all filled out with recipe information: Search for the recipe to find what cookbook it is in (this is listed at the top of the recipe). Then go to the cookbook/eBook downloads, and open that cookbook. At the end of each cookbook are all the labels ready to print. Just print only the page that has your recipe. Unfortunately, I don’t think there is a way to print only the one recipe card you want, you have to print all four that are on a page of the cookbook. This is unfortunate since the blank labels are so expensive. This means you will likely print unwanted recipe cards that just happen to be on the same page as the ONE you want one or more of. If there is another way, I would love to be enlightened!

      • Cindy Park says:

        I haven’t tried it but I use this shortcut all the time for other things.
        Try this shortcut to select part of a page to copy as a pic and then you can put it in your label. shft-cntrl-4
        Hold all 3 down while you click and drag to select the part you want and then you can paste it anywhere you want.

    • Chris Jett says:

      Go to the recipes section (where the books are) and there are downloadable blank labels you can type the info on and print. There are ones for crockpot, stove top, and oven.

  • Linda Rekas says:

    I just fixed this for the first time last night. It was really tasty and a hit with my husband!

  • Andrea McClemmy says:

    Do you cut up the chicken before placing it in the freezer bags with the rest of the ingredients?
    When you are ready to cook it in a few weeks, do you the contents of the bag or just dump everything straight from freezer in crockpot on low?

  • Andrea McClemmy says:

    Do you defrost contents of frozen bag of honey sesame chicken before placing in crockpot to cook?

    How many pieces of chicken go into one freezer bag out of the 1 1/2 pounds when separating into three bags?

    • Pat Lesko says:

      1-1/2 pounds is 24 ounces. 24 divided by 3 equals 8 ounces in each bag. Use a scale to be exact or eyeball three equal piles. You will probably be cutting some chicken pieces to make 3 equal servings

  • Tara Curtis says:

    This recipe is so delicious. I ended up using frozen chicken cutlets. I would add more chicken if you don’t plan on shredding it up, as I had plenty of sauce left. The second time I cooked this, I ended up shredding the meat in the sauce and really liked the consistency of it. I feel like I got more of the sauce this way. <3

  • Shawna Wright says:

    How long do I cook the chicken if I’m making fresh and not frozen?

  • Nora White says:

    I shredded the chicken and thickened the sauce with some corn starch as it was very watery. Served over rice with some veggies.
    Added extra sesame seeds on top when serving. Delicious!

  • Jan Elliott says:

    This was the first meal we tried after watching your online class and we loved it. The flavor was amazing. So I purchased the Pro membership this morning. I can’t wait to try more recipes!

  • Deana DeLarge says:

    How do I change the serving size so I can double this as a freezer recipe?

  • Robin Bare says:

    So I️ didn’t prefreeze this meal and used fresh chicken breasts. It cooked fir 5 hours in low in crockpot and was way too dry. Should you reduce cook times when making fresh meals vs prefrozen ones? Also I️ couldn’t hardly taste honey at all and definitely had to thicken sauce with cornstarch. If I️ make again I’ll probably up the honey amount as I️ was expecting it to be sweeter. Any other suggestions would be greatly appreciated. Thx!

    • Jen C says:

      I did this recipe last night with fresh ingredients as well. I also stopped at 5 hours and it wasn’t dry, but I think I should have stopped it closer to 4 hours (recipe suggests 4-6 hours). We have an “instant read” thermometer, and it was more cooked than it needed to be. Every crockpot is different which is why many recipes have a range of times. I agree with you about thickening up the sauce – will do that next time. I also like to top recipes like this with sliced green onion for some colour. We really enjoyed this recipe, and will definitely be doing it again!

    • Gail Johnson says:

      Chicken breasts in my crock pot only take 4 hours. 5 or 6 leaves them dry.

    • Pamela Benson says:

      I think it depends on the honey you use…some honeys are sweeter than others. I have a locally produced blackberry honey that is a lot sweeter than the standard clover honey you buy in the stores. I thickened mine as well.

    • Laurie McNally says:

      I usually reduce the sauce somewhat. My slow cooker can also sear/sauté so I remove the meat and cook the sauce down. I also sauté fresh veggies and add some of the sauce to tie in the flavors.

    • Deb Alcadinho says:

      Hi Robin, I cooked it from fresh, not frozen, used chicken thighs and it was done on high in 3 hours. I turned over the thighs halfway through cooking and in the last 1/2 hour, cut the chicken pieces in half to absorb some of the flavour. Served with a sprinkle of sesame seeds.

  • Pamela Benson says:

    Just before shredding the chicken breast, I removed them from the liquid, and thickened with cornstarch. Added the chicken back in, shredded it and served it over rice with stir fried veggies on the side. Delicious!

  • Gloria Losh says:

    Hello…are there already made labels to print out for these recipes, or do i need to make my own?

  • Kim Griffiths says:

    Delicious! After cooking, I thickened the sauce by mixing 1 Tbls of cornstarch with 1/4 of the sauce and then adding it to the pot. Turn on High and cook an additional 20 minutes or so. Pour over rice and stir-fried veggies. Yum!

  • Nicole Brown says:

    I would love a section to add the sides to the grocery list. So you don’t have to go back and look in each recipe for side ideas.

  • Jayme Diaz says:

    We loved this recipe. This recipe is a keeper. I made it in my instant pot.

  • Debbie Holland says:

    This was excellent. I used a whole chicken breast but next time I will cut up the breast before freezing to get chunks instead of shreds. I thickened the sauce slightly. Perfect.

  • Cindy Henderson says:

    I am new to this and am wondering if I split this recipe into 3 portions or if these ingredients all go into one one-gallon bag

  • MaryAnn Teutsch says:

    Would a stovetop pressure cooker work instead of an instant pot? Sounds like an instant pot automatically turns off so doesn’t require constant attention. But is it feasible or possible to just use my familiar pressure cooker/fryer?

  • Vanessa Colburn says:

    Some would benefit from searching multiple diet requirements like gluten and dairy.

  • Elliott Meltzer says:

    If I cook in instant pot before frozen, how long should I cook. Any other recommendations

  • Patti Gardner says:

    Recently became a member after catching your gluten-free class. This is the first recipe we tried. Totally fantastic! I have added it to my favorites, so I can easily find the recipe again.

  • Nora White says:

    How can you go wrong cooking chicken with honey. This was a delicious meal served with rice. Good idea to thicken the sauce. I added a bit more stock at the end before thickening. Definitely going on my favourite list.

  • Rosie DuBose says:

    It was wonderful! It would be helpful to have a link for the label.

  • Sonya McNabb says:

    If this recipe was cooked with fresh chicken or completely thawed chicken, how long would you cook in the instant pot?

  • Linda Biche says:

    Too much soy sauce for us. Way too salty even with low sodium soy sauce. Any other suggestion?

    • Christine Boulton says:

      We tried this last night – our first meal from this site! And we found it a bit too salty as well. I’m not sure what an alternative might be? Maybe a bit less soy sauce and then sub some liquid with no-salt chicken broth?

  • Barbara Roe says:

    I signed up the other day, so I tried a couple of recipes from what I had on hand this and the 5 ingredient shrachia chicken.
    This one I didn’t have sesame seeds so I substituted sesame seed oil in order to have that flavor profile.
    Also I did freeze it cause my supplies for that were on order. I received them today so when I do my next grocery run the game is on.
    But they both came out wonderfully and everyone was happy . We have a family that is split on eating spicy or hot foods and I served it with plain white steamed rice.

  • JoyBeth Fissette says:

    This is our first week at this, my goal is to get my grandkids more involved in meal prep and planning so they will eat healthier and try different things. We picked 4 favorites and they have to make them and put them in the crockpot themselves. So far so good!

  • Dyanne Green says:

    This is amazing and I’ll be making it again soon. My husband said it is as good as his favorite Asian restaurant and that’s a huge compliment!

  • Gabriela Cubero says:

    Hi! Where can I find the labels wit instruction to stick on the bag? Thanks, Gabriela.

  • Patricia Farley says:

    This was great!! I added 1 tablespoon grated ginger. We had it over noodles. I prepped several batches of these last night for 2 families dealing with illness. Can’t wait to have it again.

  • Tammy Hudson says:

    Made this tonight for the first time in the Instant Pot, with fresh ingredients, while also making a freezer meal for later. I only did 1/8 teaspoon crushed pepper flakes, and I’m glad I decreased that. We don’t like super spicy meals and this was perfect!! It was DELICIOUS and my family also liked it. Definitely will be making this again and again!

  • Denise Sheahan says:

    I always saute my onions before using them in a crockpot or InstantPot recipe, because I really don’t like the crunch of onions in a meal like this. For those who have made it as written, adding raw onions to the freezer bag, did the onions get soft, or is there still any crunch? I would happily saute before adding to the bag, but if I can cut out that step, and not have crunchy onions, I would rather just follow instructions as written. Thanks!

  • Rebecca Langdon says:

    We thoroughly enjoyed this meal. I did substitute coconut aminos for the soy sauce and chicken thighs for breasts since that’s what we had on hand. Due to a nut/seed allergy, I omitted the sesame seeds. There was a LOT of liquid in the crockpot, so I used most of it to make the rice side dish. The kids really loved the added flavor in the rice.

    Our family of six rating was 5/6. My oldest son wasn’t keen on the texture or flavor, but he’d still eat it again. The rest of us asked for seconds. I’ll definitely make this recipe again.

  • Charlene Bagaason says:

    This was the first recipe I tried since joining this group. My husband and I loved it! It will definitely go into my rotation. Looking forward to trying out some more recipes in the near future.

  • Cyndi Klabunde says:

    I made this as my first recipe tonight (3 actually – 2 went into the freezer). My husband and kids loved it!!! Next time I will add sliced bell peppers and broccoli. I can not wait to try more of the recipes!!!

  • Melissa dubay says:

    I don’t know why but I cook in the instant pot for 25 min as said, but it always is uncooked? Help

  • Margaret Simon says:

    This was our 1st FF recipe. It was very tasty and we used the extra sauce to flavour the rice, very good. It was quite dry so will cook for only 3.5-4hrs the next time and might try some of the suggestions above like adding 1 Tbsp Granted Ginger and thickening the sauce. Definitely a keeper.

  • Brenda Smith says:

    There is not a button next to the recipe name to save this to a shopping list nor is there a button to print the recipe.

  • MARIE NARSOO says:

    Love this recipe, paired great with rice and veggies!

  • Stacey Forren says:

    Do you cook this without thawing first?

  • Sheryl Crook says:

    My query is similar to others: “to cook in crockpot” section, please add to the instructions if we are placing the ingredients in the crockpot frozen or thawed.

  • April Holubar says:

    Do I need to cube the chicken?

  • Lori Schatzl says:

    This is a winner! I removed the chicken at the end of cooking time and added a cornstarch slurry to thicken the sauce. I added the chicken back in while I was cooking the rice on the stove, and the chicken glazed beautifully! It’s absolutely delicious!!! (Thinking of adding some pineapple cubes towards the end of cooking next time.)

  • Kate Megill says:

    This was SUPER yummy! I’m sugar free so I bought xylitol sweetened “honey” and, stevia sweetened ketchup. My family ate this with rice but I had a sweetened kale and strawberry salad. My husband added some curry to his second helping and loved it!!


    Just got an Instant Pot! I have cut your recipe in half as there are only two of us. (Actually, just made it into two bags!) Do I use the same time you put on the recipe for the instant pot even tho the recipe has been halved? Also, my Instant pot has a choice of High or Low pressure. Does it make a difference as to which I choose? (I got the 3 Qt. Instant Pot). Thanks for any tips!

    • Linda Holland says:

      I just made the Chicken Honey Sesame chicken for two. I found cooking it for 25 minutes was too long. The chicken was dry. The recipe is very tasty. I think 20 minutes would be sufficient.

  • Lorraine Ebenger says:

    Could I uses shrimp in this recipe

  • Linda Holland says:

    I just did my first FF meal. The Honey Sesame Chicken. I made 3 freezer bags with 2 servings each. I found a place in the site that said no matter how many servings you are making, it takes the same cooking time, which sounded a bit weird to me, but OK. It said cook for 25 minutes in the Instapot, It was delicious, and just the right amount, however, the chicken was a little dry, so I think next time I will cook for 20 minutes. So far I love the recipe’s, have 5 more in the freezer!

  • Carol Helton says:

    I didn’t have low salt soy sauce so I substituted regular soy sauce. Big mistake. It was way too salty.

  • Karene Benabou says:

    How long in the insta pot if it’s not frozen?

  • Lynn Coburger says:

    I cooked it (unfrozen) for a little under 4 hours in my crockpot on High, and the chicken was way too dry. If I do this one again, I’ll either do it for 20 minutes in the InstaPot or cook it for 3 hours in the crockpot.

  • KAREN TYSON says:

    Very tasty sauce.

  • Annmarie LACOSS says:

    First time trying this recipe. I had all the ingredients so I just made it and threw it in the crockpot. Love the ideas that other people have. My husband loves rice so he is getting that with the meal. I’m doing a broccoli and cauliflower mash for me.

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