Description

Enjoy this Honey Sesame Chicken and Broccoli, a sweet and savory stir-fry perfect for weeknight dinners. Tender chicken, crispy broccoli, and a flavorful sesame sauce come together for a quick, healthy, and delicious meal the whole family will love!

Ingredients

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For the Sauce:

1/4 cup low-sodium soy sauce (or coconut aminos for a gluten-free option)
2 tablespoons water
1 1/2 tablespoons sesame oil
3 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon fresh ginger, finely grated
2 cloves garlic, minced
1 tablespoon sesame seeds
2 teaspoons cornstarch

For the Chicken and Broccoli:

2 tablespoons cornstarch (or arrowroot flour for gluten-free)
2 tablespoons all-purpose flour (optional for gluten-free)
Salt and pepper to taste
1–1 1/2 pounds boneless, skinless chicken breasts, cut into 1-2-inch pieces
2 tablespoons olive oil
6 cups broccoli florets (about 2 crowns)
2 green onions, diced

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Instructions

Steam the Broccoli:
- Fill a large pot with 2–3 inches of water. Add the broccoli and 1 teaspoon salt. Cover and bring to a simmer.
- Cook for 6 minutes or until tender-crisp. Drain and rinse with cold water to stop the cooking. Set aside.
Prepare the Sauce:
- In a small bowl, whisk together soy sauce, water, sesame oil, honey, rice vinegar, ginger, garlic, sesame seeds, and cornstarch. Set aside.
Coat the Chicken:
- In a large plastic bag, mix cornstarch, flour, ½ teaspoon salt, and ¼ teaspoon pepper. Add the chicken pieces, seal the bag, and toss to coat evenly.
Cook the Chicken:
- Heat olive oil in a large skillet over medium heat. Arrange chicken pieces in a single layer and cook undisturbed for 2–3 minutes until golden brown.
- Flip and cook all sides until golden and fully cooked through.
Add the Sauce:
- Pour the prepared sauce over the cooked chicken in the skillet. Reduce heat to medium-low and toss to coat.
- Simmer the sauce until it thickens, stirring occasionally.
Combine with Broccoli:
- Add the steamed broccoli to the skillet and gently toss to coat with the sauce. Alternatively, mix in a separate bowl if the skillet is too small.
Garnish and Serve:
- Sprinkle with diced green onions and serve warm.

Notes

Gluten-Free Option: Use coconut aminos and arrowroot flour in place of soy sauce and flour.
Make It Spicier: Add a pinch of red pepper flakes to the sauce for a kick.
Meal Prep Friendly: Store leftovers in an airtight container in the refrigerator for up to 3 days.