Tackling Takeout Cravings with Budget-Friendly Home Cooking!
Easy, Flavorful, and Cheaper Than Takeout – this is the Instant Pot Honey Sesame Chicken You’ll Make on Repeat!
If you’ve been following me for long you’ll already know this but for those who are new – welcome to Far From The Farm. I’m Mona, the Brit behind the recipes, learning life and food in the States while sharing our debt-free journey and what’s for dinner in our home today!
Part of trying to stretch our food budget has naturally been to eat at home for the majority of the time. But sometimes it’s easy to fall into a rut, making the same meals over and over again and missing that variety that comes with eating out.
So we’ve been on a mission to find homemade meals that rival our favorite restaurant and takeout dishes. This Honey Sesame Chicken is one of those wins. It’s sweet, sticky, a little spicy, and full of that glossy sauce flavor that reminds me of our favorite sesame chicken takeout — just made at home for a fraction of the cost.
The best part? It doubles as a freezer meal, which means you can have all the ingredients ready to dump and cook straight from frozen. It’s faster than delivery and kinder on your wallet. On the days when I’m tired and tempted to splurge, having this ready to go saves me every single time.
As always, these photos are from my real kitchen here on base. No staged lighting or spotless counters. Just real life and real food made in a small space. Proof that you can feed your family well without needing a dream kitchen or fancy tools!
So grab a bag of frozen chicken, your Instant Pot and a few pantry staples. We’re making this takeout copycat at home tonight, on a budget!
Equipment
- Instant Pot (I’ll link my model below)
- Measuring cups and spoons
- Cutting board
- Kitchen tongs
- KitchenAid mixer or two forks for shredding
- Mixing bowl
- Gallon-size freezer bags
- Oven mitts
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Ingredients (Serves 4)
To Make the Freezer Meal:
- 3 large frozen chicken breasts
- 1 cup honey
- 1 tsp salt
- 1 tsp ground black pepper
- ½ cup coconut aminos (or soy sauce – if using soy, skip the salt!)
- ¼ cup frozen diced onion
- ⅓ cup ketchup
- 1 tbsp minced garlic
- ¼ tsp dried red pepper flakes
- 1 tbsp sesame oil
To Thicken (Cornstarch Slurry):
- 1–2 tbsp cornstarch
- 2–3 tbsp water
Optional Toppings:
Sesame seeds or sliced green onions
Freezer Meal Prep
To prep ahead, combine all the ingredients listed under “Freezer Meal” in a gallon-size freezer bag. Seal tightly and label with the recipe name and date.
You’ll add the cornstarch slurry on cooking day, not before freezing.
If you’re new to freezer prep, here’s a quick tip: freeze the bag flat. It saves space and helps the chicken thaw evenly when you’re ready to cook.
This meal will keep perfectly in the freezer for up to 3 months, so it’s a great one to make a few bags of at a time!
Step-by-Step Instructions
Step 1: Remove your freezer bag of Honey Sesame Chicken from the freezer. Run the bag under cool water for a minute or two until the contents loosen slightly from the sides.
Step 2: Place the frozen block of ingredients directly into your Instant Pot.
Step 3: Then I add ½ cup of water into the freezer bag, seal and shake it, and pour that over the top of the frozen chicken mix in the Instant Pot. That way I get most of the sweet honey goodness out of the bag!
You can skip this step and just pour your water straight into the Instant Pot if you prefer, but I always recommend doing it for that extra boost of flavor.
Step 4: Secure the Instant Pot lid, make sure the valve is set to SEAL, and cook on HIGH pressure for 25 minutes.
When the timer finishes, allow a slow release for 5 to 10 minutes before turning the valve to VENT and releasing the steam completely.
Step 5: Open the lid carefully and remove the chicken. You can shred it using a KitchenAid mixer with a paddle attachment (my favorite way) or use two forks on a cutting board.
If you prefer, you can also chop the chicken into bite-sized cubes, it works perfectly either way.
Step 6: To thicken the sauce, mix together 1–2 tablespoons of cornstarch with 2–3 tablespoons of water in a small bowl until smooth.
Turn your Instant Pot to SAUTÉ mode, pour in the slurry, and stir well. Cook for 3–5 minutes until the sauce thickens slightly and turns glossy.
Step 7: Return the shredded or cubed chicken to the pot and toss to coat evenly in the sauce.
Serve over rice, sprinkle with sesame seeds or sliced green onions, and enjoy that takeout-style flavor right at home.
Notes and Troubleshooting
Notes:
- Don’t skip the sesame oil as it gives that nutty depth you expect from a good sesame chicken.
- If you use soy sauce instead of coconut aminos, reduce or skip the added salt.
- You can easily double this recipe for meal prep.
Troubleshooting:
- If your sauce is too thick, stir in a tablespoon of water at a time until you reach your desired consistency.
- If it’s too thin, just cook it a few minutes longer on SAUTÉ mode.
Storage
- Store leftovers in airtight containers in the fridge for up to 3 days.
- To freeze again (for example, after cooking), cool completely before transferring to freezer bags. Freeze flat for up to 2 months. Reheat in a skillet or microwave with a splash of water to bring the sauce back to life.
Serving Ideas
- Serve over jasmine or basmati rice for that classic takeout feel.
- For an easy freezer-friendly meal combo, pair this with my guide on How to Freeze and Reheat Rice Simply.
- You can also toss this chicken into lettuce wraps, wraps with coleslaw mix, or even serve it on noodles for something a little different.
- Top with sesame seeds and green onions for extra color and crunch!
Why You’ll Love This Recipe
This is one of those rare recipes that checks every box. It’s easy, flavorful, affordable, and freezer-friendly.
You’ll love how quickly it comes together and how it tastes just like takeout but costs a fraction of the price. It’s also one of those meals that feels indulgent but uses simple pantry staples.
The sweet honey, rich sesame oil, and kick of garlic and chili flakes create that perfect balance that keeps everyone coming back for seconds.
And when life gets busy, knowing you’ve got a bag of this Honey Sesame Chicken in the freezer ready to go feels like winning dinner before the day even begins.
Budget Freezer Meal Instant Pot Honey Sesame Chicken Recipe!
October 10, 2025Ingredients
Equipment
Method
- FREEZER MEAL PREP:To create your freezer meal place the frozen chicken breasts, honey, salt, pepper, coconut aminos, frozen diced onion, ketchup, minced garlic, red pepper flakes and sesame oil in a large freezer-safe food bag. Seal tightly and label with the recipe name and date.Freeze the bag flat. It saves space and helps the chicken thaw evenly when you’re ready to cook.This meal will keep perfectly in the freezer for up to 3 months.
- Remove your freezer bag of Honey Sesame Chicken from the freezer. Run the bag under cool water for a minute or two until the contents loosen slightly from the sides.
- Place the frozen block of ingredients directly into your Instant Pot.
- Then I add ½ cup of water into the freezer bag, seal and shake it, and pour that over the top of the frozen chicken mix in the Instant Pot. That way I get most of the sweet honey goodness out of the bag!You can skip this step and just pour your water straight into the Instant Pot if you prefer, but I always recommend doing it for that extra boost of flavor.
- Secure the Instant Pot lid, make sure the valve is set to SEAL, and cook on HIGH pressure for 25 minutes.When the timer finishes, allow a slow release for 5 to 10 minutes before turning the valve to VENT and releasing the steam completely.
- Open the lid carefully and remove the chicken. You can shred it using a KitchenAid mixer with a paddle attachment (my favorite way) or use two forks on a cutting board.If you prefer, you can also chop the chicken into bite-sized cubes, it works perfectly either way.
- To thicken the sauce, mix together 1–2 tablespoons of cornstarch with 2–3 tablespoons of water in a small bowl until smooth.Turn your Instant Pot to SAUTÉ mode, pour in the slurry, and stir well. Cook for 3–5 minutes until the sauce thickens slightly and turns glossy.
- Return the shredded or cubed chicken to the pot and toss to coat evenly in the sauce.
- Serve over rice, sprinkle with sesame seeds or sliced green onions, and enjoy that takeout-style flavor right at home.
Notes
- Don’t skip the sesame oil as it gives that nutty depth you expect from a good sesame chicken.
- If you use soy sauce instead of coconut aminos, reduce or skip the added salt.
- You can easily double this recipe for meal prep.
Storage
- Store leftovers in airtight containers in the fridge for up to 3 days.
- To freeze again (for example, after cooking), cool completely before transferring to freezer bags. Freeze flat for up to 2 months.
- Reheat in a skillet or microwave with a splash of water to bring the sauce back to life.
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQ
Can I make this with chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work beautifully and stay extra tender.
Can I make this in a slow cooker instead?
Yes. Cook on LOW for 5-6 hours or HIGH for 3-4, then shred and thicken the sauce as written.
Is coconut aminos the same as soy sauce?
They’re similar in flavor, but coconut aminos are slightly sweeter and lower in sodium. If you use soy sauce, just skip the added salt.
Can I skip the red pepper flakes?
Of course. It adds a touch of warmth, but you can leave it out if you prefer a milder dish.
The Takeaway
This Budget Freezer Meal Honey Sesame Chicken is proof that eating at home can be easy, flavorful, and affordable. It’s a go-to for our family when we’re craving takeout flavors but sticking to our grocery budget.
Once you’ve made it, you’ll want to keep a few of these bags in your freezer at all times, it’s that good!
What to Try Next?!
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Last update on 2026-03-08 / Affiliate links / Images from Amazon Product Advertising API
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