This Honey Sesame Chicken and Broccoli has been my go-to evening meal when I want something quick, comforting, and bright. I first developed this version on a busy weeknight when my pantry was slim but my craving for takeout was strong. Balancing a thin, crispy coating on the chicken with a glossy, slightly sticky sauce that clings to tender-crisp broccoli changed everything—suddenly a 30-minute dinner felt special enough for company. The contrast of textures, the nutty sesame notes, and the honey sweetness make it one of those dishes that everyone at the table tends to reach for seconds.

I discovered early on that small technique changes matter: steaming the broccoli and shocking it in cold water keeps it vibrant, and tossing the chicken in a very light cornstarch-flour mix creates a golden exterior without feeling heavy. This is not a fusion experiment so much as a lovingly practical interpretation of flavors I grew up enjoying in restaurants—simple, fast, and reliably delicious. Serve it with steamed rice, and you have a balanced, weeknight-friendly plate the whole family will enjoy.

Ingredients

• Low-sodium soy sauce: Use 1/4 cup low-sodium soy sauce so the finished dish isn’t overpowering. For a gluten-free option, substitute tamari or coconut aminos. I prefer Kikkoman low-sodium for a consistent, clean flavor.
• Sesame oil: 1 1/2 tablespoons toasted sesame oil adds the signature nutty aroma—use toasted, not plain, for best flavor. If you don’t have sesame oil, add toasted sesame seeds for nuttiness.
• Honey: 3 tablespoons of runny honey balances the savory elements; local wildflower honey gives a floral lift that I love.
• Rice vinegar: 1 tablespoon brightens the sauce and prevents it from tasting cloying. Use seasoned rice vinegar or plain rice vinegar—both work.
• Fresh ginger and garlic: 1 teaspoon grated ginger and 2 cloves minced garlic are essential for freshness and aroma. Grate ginger finely so it disperses through the sauce.
• Sesame seeds and cornstarch: 1 tablespoon sesame seeds for texture and 2 teaspoons cornstarch to thicken the sauce to a glossy coating.
• Chicken breast: 1 to 1.5 pounds boneless skinless chicken breast, cut into 1-2 inch pieces. Choose firm, fresh breasts; trimming thin pieces helps them cook evenly.
• Light coating: 2 tablespoons cornstarch or arrowroot and 2 tablespoons all-purpose flour with 1/2 teaspoon salt and 1/4 teaspoon black pepper create a delicate crust without heaviness.
• Olive oil: 2 tablespoons for pan-frying the chicken—use an oil with a high smoke point like light olive or vegetable oil if your pan runs hot.
• Broccoli: 6 cups broccoli florets (about 2 crowns). Steam to tender-crisp and shock in cold water to preserve the bright green color.
• Green onions: 2 whole green onions, diced, sprinkled at the end for freshness and color.

Instructions

Steam the broccoli: Fill a large pot with 2–3 inches of water and bring to a simmer. Add the broccoli florets and 1 teaspoon salt, cover, and steam for about 6 minutes until the florets are tender-crisp. Drain in a colander, then rinse under cold running water or plunge into an ice bath to stop the cooking and preserve the bright green color. Whisk the sauce: In a small bowl, combine 1/4 cup low-sodium soy sauce, 2 tablespoons water, 1 1/2 tablespoons toasted sesame oil, 3 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, 2 cloves minced garlic, 1 tablespoon sesame seeds, and 2 teaspoons cornstarch. Whisk until smooth; the cornstarch should be completely dissolved to avoid lumps when it hits the hot pan. Coat the chicken: Place the cut chicken pieces in a large resealable plastic bag. In a small bowl, mix 2 tablespoons cornstarch, 2 tablespoons all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the dry mix to the bag, seal, and shake until every piece is lightly coated. This thin layer crisps quickly and helps sauce adhere. Pan-fry the pieces: Heat 2 tablespoons olive oil in a large 12-inch skillet over medium heat until shimmering. Add chicken in a single layer without overcrowding—work in batches if needed. Cook undisturbed for 2–3 minutes until the bottom is golden, then flip and cook another 2–3 minutes until all sides are golden and the chicken registers 165°F in the thickest part. Drain briefly on paper towels if there’s excess oil. Finish with sauce and broccoli: Reduce heat to medium-low and pour the prepared sauce over the chicken. Toss to coat and let the sauce simmer for 1–2 minutes until it thickens to a glossy coating. If your skillet is large enough, fold in the steamed broccoli and heat through for 30–60 seconds so it warms but stays crisp. Sprinkle diced green onions on top and serve immediately over steamed rice.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep rice separate to avoid sogginess. To reheat, gently warm the chicken and broccoli in a skillet over low heat with a splash of water to loosen the glaze; avoid microwaving at high power which can dry the chicken and overcook the broccoli. For freezing, spread cooled chicken and broccoli in a shallow container and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet to preserve texture.

Ingredient Substitutions

If you need a gluten-free version, use tamari or coconut aminos in place of soy sauce and substitute arrowroot for cornstarch. For Whole30, coconut aminos and arrowroot keep it compliant. Swap chicken for bite-sized firm tofu or tempeh—press the tofu first and coat identically for a crisp exterior. Use maple syrup or agave in place of honey for a different sweet profile; reduce by about 1 tablespoon if you prefer less sweetness. Swapping broccoli for green beans or snap peas works well too—adjust steaming time to keep them tender-crisp.

Serving Suggestions

Serve over steamed white or brown rice, simple fried rice, or a bed of quinoa for a modern twist. Garnish with extra sesame seeds, thinly sliced red chili for heat, or a squeeze of lime for brightness. Pair with a light cucumber salad or pickled vegetables to cut the sweetness. For a family-style spread, place the skillet on the table so everyone can help themselves; the glossy sauce and green broccoli make an attractive presentation.

Cultural Background

This dish draws on flavors common in Chinese-inspired home cooking—soy, sesame, ginger, and garlic—while using straightforward Western pantry techniques like pan-frying and cornstarch thickening. Many Chinese-American dishes evolved to balance quick cooking with bold flavors, and this recipe follows that tradition: it’s an approachable, weeknight-friendly interpretation rather than an authentic regional specialty. The use of honey and sesame reflects a long history of sweet-savory pairings in East Asian cuisine.

Seasonal Adaptations

In spring, swap broccoli for blanched asparagus and add snap peas for freshness. In late summer, use tender broccoli rabe or charred broccolini for a slightly bitter contrast. For winter, add shiitake mushrooms and carrots to make the dish heartier. Adjust the sauce by adding a teaspoon of chili garlic sauce for colder months when a bit of heat is welcome, or a splash of fresh lime juice in summer to brighten the flavor.

Meal Prep Tips

For streamlined meal prep, cook the sauce and chicken ahead and store separately from broccoli and rice. Reheat the chicken gently in a skillet and toss with warmed sauce, then add freshly steamed or quickly microwaved broccoli to finish. Portion into shallow containers for grab-and-go lunches. Use microwave-safe containers and add a small paper towel to absorb excess moisture if you plan to reheat in the microwave.

Make this Honey Sesame Chicken and Broccoli your baseline for a quick, satisfying meal—small technique adjustments transform it from a simple dish into a family favorite. Enjoy the process and make it your own by switching proteins or veg based on what’s in season or on sale.