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Soy honey sesame chicken

Soy honey sesame chicken

Martha Collison's recipe sees the spicy, sticky sauce envelop the chicken beautifully – give it a try instead of that takeaway you’ve been thinking about.

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 50ml light soy sauce
  • 180g Essential Pure Clear Honey
  • 1 tsp toasted sesame oil
  • 2 tsp Cooks’ Ingredients Gochujang Chilli Paste
  • 2 tbsp sesame seeds
  • 2 packs No.1 Free Range Corn Fed Chicken Breast Fillets
  • 300g basmati rice
  • ½ bunch salad onions, finely chopped or shredded


  1. Preheat the oven to 200ºC, gas mark 6. Combine the soy sauce, honey, sesame oil and gochujang paste in a small saucepan and bring to the boil. Allow the sauce to bubble for 5 minutes, or until glossy and thick, then stir in the sesame seeds and remove from the heat.

  2. Chop the chicken into 3cm bitesized chunks and put into a small roasting tin (about 26x22cm). Pour over the honey sauce, then toss until the chicken is well coated. Bake for 25-30 minutes, turning halfway for an even colouring, ensuring the chicken is thoroughly cooked with no pink meat and the juices run clear.

  3. While the chicken is cooking, cook the rice according to pack instructions. Remove the chicken from the oven and allow to stand for a few minutes for the sauce to thicken. Serve with the rice, sprinkled with the salad onions.


Typical values per serving when made using specific products in recipe


2,067kJ/ 489kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating