Description
Fall in love with this sticky-sweet chicken and crisp broccoli combo that’s ready in less time than delivery takes. Skip the takeout guilt and master this homemade version tonight!
Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 tablespoons cornstarch (for coating chicken)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons vegetable oil, divided
- 4 cups (340g) fresh broccoli florets
- ⅓ cup (110g) honey
- ¼ cup (60ml) low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons sesame seeds, plus more for garnish
- 1 tablespoon cornstarch (for sauce)
- ¼ cup (60ml) water
- 2 green onions, thinly sliced for garnish
Instructions
- In a medium bowl, toss chicken pieces with 2 tablespoons cornstarch, salt, and pepper until evenly coated. Let sit for 5 minutes.
- Meanwhile, whisk together honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger in a bowl. In a separate small cup, mix 1 tablespoon cornstarch with ¼ cup water until smooth, then stir into sauce mixture.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add coated chicken in a single layer and cook undisturbed for 2-3 minutes until golden. Flip and cook another 2-3 minutes until cooked through. Transfer to a plate.
- Add remaining 1 tablespoon oil to the pan. Add broccoli florets and stir-fry for 3-4 minutes until bright green and crisp-tender.
- Return chicken to the pan with broccoli. Pour the prepared sauce over everything and add 1 tablespoon sesame seeds. Stir continuously as the sauce heats and thickens, about 1-2 minutes.
- Transfer to a serving dish and garnish with remaining sesame seeds and green onions. Serve immediately over steamed rice.