Sesame Chicken and Broccoli
Ingredients
Chicken & Broccoli
- 1 lb (450 g) boneless, skinless chicken breast or thighs, cut into bite-size pieces
- 3 cups broccoli florets
- 2 tbsp cornstarch
- Salt & pepper, to taste
- 2 tbsp neutral oil (vegetable, avocado, or canola)
Sesame Sauce
- ¼ cup low-sodium soy sauce
- 2 tbsp honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp hoisin sauce (optional but recommended)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated (or ½ tsp ground ginger)
- 1 tbsp cornstarch
- ¼ cup water
For Finishing
- 1–2 tbsp toasted sesame seeds
- Optional: sliced green onions
- Optional heat: red pepper flakes or sriracha
Instructions
- Prep the Chicken
- Toss chicken with cornstarch, salt, and pepper until evenly coated.
- Cook the Broccoli
- Steam or blanch broccoli for 2–3 minutes until bright green and just tender.
- Drain and set aside.
- Make the Sauce
- In a small bowl, whisk together all sesame sauce ingredients until smooth.
- Cook the Chicken
- Heat oil in a large skillet or wok over medium-high heat.
- Add chicken in a single layer and cook 4–5 minutes, turning occasionally, until golden and cooked through. Remove excess oil if needed.
- Combine
- Reduce heat to medium.
- Pour sauce into the skillet and simmer 1–2 minutes until thickened.
- Add broccoli and toss to coat evenly.
- Finish & Serve
- Sprinkle with sesame seeds, green onions, and chili flakes if using.
- Serve hot over steamed rice, fried rice, or noodles.
Tips & Variations
- Extra crispy chicken: Pan-fry chicken in batches and avoid overcrowding.
- Healthier option: Skip cornstarch on chicken and sauté lightly.
- Gluten-free: Use tamari or gluten-free soy sauce.
- Make it vegan: Swap chicken for crispy tofu or mushrooms.
