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–+ servings
Serine Milo

Honey Sesame Chicken and Broccoli

A quick and satisfying dish that combines juicy chicken with a sticky honey glaze and crisp-tender broccoli, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1.5 lbs boneless skinless chicken thighs or breasts, cut into 1-inch pieces Thighs stay juicier.
  • 2 cups broccoli florets, trimmed
  • 3 tbsp vegetable oil or neutral oil, divided
  • 3 cloves garlic, minced
  • 1 tsp grated fresh ginger (or 1/4 tsp ground ginger)
For the sauce
  • 1/3 cup low-sodium soy sauce Substitute tamari or coconut aminos for gluten-free.
  • 1/4 cup honey Use maple syrup instead for a different sweetness.
  • 2 tbsp rice vinegar or apple cider vinegar Ensure any added vinegar is gluten-free.
  • 1 tbsp sesame oil
  • 2 tbsp brown sugar (optional) For deeper caramel notes.
  • 1 tbsp cornstarch mixed with 2 tbsp cold water Make a slurry.
  • 1 tbsp toasted sesame seeds for garnish
  • 2 sliced green onions for garnish

Method
 

Preparation
  1. Pat the chicken dry and season lightly with salt and pepper.
  2. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering.
  3. Add chicken in a single layer; don’t crowd the pan — work in batches if needed. Sear until golden and cooked through, about 4–6 minutes per side for bite-size pieces. Remove and set aside.
  4. In the same pan, add the remaining tablespoon of oil and toss in the broccoli. Stir-fry for 2–3 minutes until it brightens and gets some char.
  5. Add a splash of water and cover for a minute to steam until crisp-tender. Transfer broccoli to the plate with the chicken.
Cooking
  1. Lower heat to medium and add garlic and ginger to the pan. Cook until fragrant, about 30 seconds — don’t let it burn.
  2. Pour in soy sauce, honey, rice vinegar, sesame oil, and brown sugar (if using). Stir to combine and let the mixture bubble gently for 1–2 minutes so the flavors meld.
  3. Stir in the cornstarch slurry and cook, stirring, until the sauce thickens and becomes glossy.
  4. Return chicken and broccoli to the pan and toss to coat thoroughly.
  5. Finish with a sprinkle of toasted sesame seeds and sliced green onions. Serve hot over rice or noodles.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 38gProtein: 30gFat: 16gSaturated Fat: 2gSodium: 800mgFiber: 2gSugar: 10g

Notes

For a lighter option, serve atop brown rice or quinoa with extra steamed vegetables. Leftovers reheat well in a skillet; add a splash of water if the sauce tightens.

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