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Honey Sesame Skillet Edamame

Frozen edamame warms in a skillet with honey, soy, and sesame seeds. The sticky glaze turns plain pods into a savory-sweet finger snack.

Prep
5 min
Cook
8 min
Total
13 min
Servings
4
Difficulty
Easy
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Skillet edamame glazed with honey and sesame seeds

Photo: Ruth and Dave (CC BY). Source

Why you’ll love it

  • Starts from frozen edamame with no thaw wait.
  • One skillet builds a quick sticky glaze.
  • Protein-rich beans make the snack more filling.
  • Sesame seeds add crunch without extra work.

Ingredients

Servings4

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Heat neutral oil in a large skillet over medium heat.

  2. 2

    Add frozen edamame and cook 4 to 5 minutes, stirring, until hot and lightly seared.

  3. 3

    Stir honey, soy sauce, rice vinegar, and sesame oil in a small cup.

  4. 4

    Pour the sauce over the edamame and toss 1 to 2 minutes until glossy.

  5. 5

    Sprinkle sesame seeds and red pepper flakes and toss once more.

  6. 6

    Transfer to a bowl and serve warm.

Pro tips

  • Pat excess ice off the edamame so the glaze is not watery.
  • Keep the heat at medium so honey does not burn.
  • Serve with napkins; the pods are finger food.

Easy substitutions

honey
maple syrup
soy sauce
tamari
shelled edamame
edamame in pods, increasing cook time slightly

Storage and reheating

Storage

Refrigerate leftovers in a sealed container up to 3 days.

Reheating

Warm in a skillet over medium heat 2 to 3 minutes, adding a splash of water if dry.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
170
Protein
11 g
Carbs
15 g
Fat
8 g
Fiber
4 g

Budget friendly · Stovetop · Vegetarian

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Kitchen tools we love

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  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients