Honey Sesame Chicken and Broccoli
This is a fam favorite and soo easy to make! Chicken breast is lightly breaded and browned, then tossed with steamed broccoli and coated in a sweet honey sesame sauce.
- 1/4 cup low sodium soy sauce
- 1 1/2 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic (minced)
- 2 teaspoons cornstarch
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 3 tablespoons honey
- 1 teaspoon fresh ginger (finely grated)
- 1 tablespoon sesame seeds
- 1 pound boneless skinless chicken breast (cut into 1-2 inch pieces)
- 2 tablespoons olive oil
- 6 cups broccoli florets (about 2 crowns)
- 2 whole green onions (diced)
- salt
- pepper
- STEAM THE BROCCOLI
Fill a large pot with 2-3 inches of water and then add the broccoli along with 1 teaspoon of salt (use a folding steamer if you have one, but it’s not necessary). Bring to a simmer and place the lid on the pot. Reduce the heat as low as you can and cook for 6 minutes or until the broccoli is tender-crisp. Drain the broccoli in a colander and rinse with cold water.
- PREPARE THE SAUCE
In a small bowl stir together the soy sauce (or coconut aminos), water, oil, honey, rice vinegar, ginger, minced garlic, cornstarch, and sesame seeds. Set the sauce aside to use later.
- PREPARE THE CHICKEN
Place the chicken pieces in a large plastic zipper bag. In a small bowl, whisk together the cornstarch, flour, ½ teaspoons of salt, and ¼ teaspoon of pepper.
Sprinkle the cornstarch mixture onto the chicken. Seal the bag and then toss to evenly coat all of the pieces.
- COOK THE CHICKEN
Heat the olive oil in a large skillet and over medium heat. Once the oil is hot (it should be shimmering and thin, but not smoking), place the chicken pieces in a single layer across the bottom of the skillet.
Allow the chicken to cook without touching them for 2-3 minutes or until golden. Flip the chicken to cook all the remaining sides of each piece until they are all golden all around and the chicken is fully cooked (no pink in the center).
- COOK THE SAUCE
Once the chicken is cooked through and golden brown on all sides, pour the prepared sauce over top with the oven on medium-low heat.
Toss the chicken to coat in the sauce and bring the sauce to a simmer. Stir the chicken in the sauce until it has thickened, then remove the pan from the heat.
- TOSS CHICKEN AND BROCCOLI TOGETHER
If you have room in your skillet, add the broccoli to the chicken mixture in the skillet and gently fold to evenly incorporate.
HINT: If you don’t have enough room, do this in a separate bowl or pot. Sprinkle with chopped green onions and serve warm.
Servings 4
- Amount Per Serving
- Calories 394kcal
- % Daily Value *
- Total Fat 17g27%
- Total Carbohydrate 30.99g11%
- Dietary Fiber 3.58g15%
- Sugars 16g
- Protein 31g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Don't overcook the broccoli! If the broccoli gets too soft, you'll end up with a watery mess. For frozen broccoli, microwave it just shy of what the instructions recommend and drain it before adding it to the recipe. If you're using fresh broccoli set a timer to make sure it doesn't steam too long.
Storage:
This recipe keeps well in the refrigerator for up to 5 days in an airtight container.
These ingredients don't stand up well to freezing.