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+ servings
A bowl of lemon honey sesame chicken with chopsticks
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5 from 3 votes

Lemon, Honey and Sesame Chicken

Lemon, Honey and Sesame Chicken is deliciously tender with a sticky crunchy coating. A quick weeknight staple which is a million times better than a takeaway.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: British
Servings: 4 people (or 2 with plenty of yummy leftovers so you can have cold Chinese the next morning)
Calories: 413kcal


  • 4 boneless chicken thighs with skin diced (or 3 chicken breasts)
  • 1 lemon
  • 3 tablespoons cornflour
  • 1 teaspoon Chinese five-spice powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • 2 tablespoons coconut oil
  • 2 tablespoons honey
  • 1 tablespoon coconut aminos* or tamari
  • 3 tablespoons sesame seeds


  • Place the cornflour, five-spice, garlic powder, zest of the lemon and salt in a bowl and whisk together until evenly mixed.
  • Toss the diced chicken into the cornflour mixture until thoroughly coated.
  • Heat up the coconut oil in a large wide bottomed saucepan or wok until hot then add the chicken, cooking on a medium to hot temperature until crispy and cooked through.
  • Remove the chicken from the pan and set aside.
  • Whisk the honey, coconut aminos and juice from half of the lemon together until combined then pour into the pan. Bubble up for a minute then add the chicken back in along with the sesame seeds and cook for a further minute until piping hot.
  • Serve with rice stir-fried with beansprouts, spring onions and extra coconut aminos drizzled over.


*coconut aminos is a gluten-free and soy-free alternative to soy sauce. You can use soy sauce or tamari if you are not gluten-free


Calories: 413kcal | Carbohydrates: 20g | Protein: 20g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 111mg | Sodium: 465mg | Potassium: 311mg | Fiber: 2g | Sugar: 9g | Vitamin A: 90IU | Vitamin C: 14.5mg | Calcium: 81mg | Iron: 2.2mg