Honey Sesame Chicken with Broccoli
Honey Sesame Chicken with Broccoli
Ingredients
For the Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 tablespoon cornstarch
For the Stir-Fry
- 4 cups broccoli florets
- 1 tablespoon olive oil
- 1 tablespoon sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and cornstarch. Add the cut chicken thighs to the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, allowing the chicken to absorb the flavors.
⏱️ 5 min
- 2
While the chicken is marinating, prepare the broccoli. You can steam it lightly or blanch it in boiling water for 2-3 minutes until tender-crisp. Drain well and set aside.
⏱️ 10 min
- 3
Heat the olive oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken (reserve any remaining marinade in the bowl). Cook the chicken in a single layer, stirring occasionally, for 5-7 minutes, until browned on all sides and cooked through.
⏱️ 7 min
- 4
Pour the reserved marinade into the skillet with the chicken. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the chicken.
⏱️ 3 min
- 5
Add the prepared broccoli florets to the skillet with the chicken and sauce. Toss gently to combine and heat through for 1-2 minutes.
⏱️ 2 min
- 6
Remove from heat. Garnish with sesame seeds and sliced green onions. Serve immediately, perhaps over a bed of steamed rice.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Sesame Chicken with Broccoli
For the Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 tablespoon cornstarch
For the Stir-Fry
- 4 cups broccoli florets
- 1 tablespoon olive oil
- 1 tablespoon sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and cornstarch. Add the cut chicken thighs to the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, allowing the chicken to absorb the flavors.
⏱️ 5 min - 2
While the chicken is marinating, prepare the broccoli. You can steam it lightly or blanch it in boiling water for 2-3 minutes until tender-crisp. Drain well and set aside.
⏱️ 10 min - 3
Heat the olive oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken (reserve any remaining marinade in the bowl). Cook the chicken in a single layer, stirring occasionally, for 5-7 minutes, until browned on all sides and cooked through.
⏱️ 7 min - 4
Pour the reserved marinade into the skillet with the chicken. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the chicken.
⏱️ 3 min - 5
Add the prepared broccoli florets to the skillet with the chicken and sauce. Toss gently to combine and heat through for 1-2 minutes.
⏱️ 2 min - 6
Remove from heat. Garnish with sesame seeds and sliced green onions. Serve immediately, perhaps over a bed of steamed rice.
⏱️ 3 min