August Healthy Lunch: Honey Sesame Chicken

August Healthy Lunch: Honey Sesame Chicken

Posted on September 09, 2015
August Healthy Lunch: Honey Sesame Chicken

Every month, our office prepares a “Healthy Lunch” altogether. It's a great opportunity for us to try a new recipe that's healthy and can be made for a large group. All of the recipes are convenient to prepare in an office setting and don’t take very long to make.

This past month we made Honey Sesame Chicken with assorted vegetables and brown rice. All of the ingredients were purchased at a local all-natural grocery store and the whole meal only cost $5 per person attending. (WHAT A DEAL!)  We do not require everyone to participate, but these lunches are so much fun that most people do.

Trying something like this in your own office is as simple as researching some recipes and a little kitchen prep work. Start with the recipe below:


YIELD: 6 SERVINGS (Don't forget to adjust your recipe to accomodate everyone in your office!)

2 lbs organic chicken breasts 
1 large onion, diced 
2 garlic cloves, chopped 
3/4 cup honey, I use 1/2 cup 
1/4 cup ketchup 
1/2 cup low-sodium soy sauce, gluten free 
2 tablespoons vegetable oil or olive oil 
3 teaspoons arrowroot powder, you can also use corn starch 
1/4 cup water 
1 Tbsp sesame seeds 
Green onions, sliced 
Pepper flakes. 
Brown rice to serve 

We also added broccoli, snap peas, carrots, and sprouts. Don't be afraid to make adjustments for a healthier, more filling meal. It's also fun to put your own spin on it and think outside the box!

  1. Place the chicken breasts into the slow cooker, this is the one I have and love. Place chopped onion scattered around the chicken. 
  2. In a medium bowl, add garlic, honey, ketchup, soy sauce, and oil. Pour the sauce over the chicken in the slow cooker. Cover and cook on low for 4 hours, or on high for 2 hours until the chicken is fully cooked (when the internal temperature has reached 165 degrees). 
  3. Once the chicken has finished cooking, remove the chicken breasts and place them onto a cutting board, leaving the sauce in the slow cooker. Shred the chicken into bite-sized pieces. Set aside. 
  4. In a small bowl, dissolve 3 teaspoons of cornstarch in 1/4 cup water, add to the crock pot. Stir to combine with the sauce. Cover and cook sauce on high for ten more minutes, or until the sauce has slightly thickened. 
  5. Return the chicken to the slow cooker and toss with the sauce. Serve over cooked brown rice. Top with sesame seeds, pepper flakes and sliced green onions.