Description
A delicious and healthy dish combining chicken, broccoli, and a sweet and savory honey sesame sauce.
Ingredients
Scale
- 3 tablespoons low sodium soy sauce or coconut aminos
- 3 tablespoons water
- 1 tablespoon toasted sesame oil
- 3 tablespoons honey
- 2 teaspoons rice vinegar
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame seeds
- 2 teaspoons cornstarch or arrowroot flour
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons cornstarch or arrowroot flour
- 2 tablespoons all-purpose flour
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 3 cups broccoli florets, fresh or frozen
- 2 green onions, finely sliced
Instructions
- Fill a large pot with 2 to 3 inches of water and add the broccoli with 1 teaspoon salt. Bring to a simmer, cover, and cook over low heat for 6 minutes until the broccoli is tender-crisp. Drain in a colander and rinse under cold water to stop cooking.
- In a small bowl, combine soy sauce (or coconut aminos), water, toasted sesame oil, honey, rice vinegar, grated ginger, minced garlic, cornstarch, and sesame seeds. Whisk until smooth and set aside.
- Place chicken pieces in a large zipper bag. In a separate bowl, whisk together the cornstarch, flour, salt, and pepper. Add the mixture to the bag, seal, and shake to evenly coat each piece of chicken.
- Heat olive oil in a large skillet over medium heat. Add chicken in a single layer and cook undisturbed for 2 to 3 minutes until golden. Turn to brown all sides, cooking until fully cooked through with no pink in the center.
- Once chicken is golden and cooked, pour the prepared sauce over the chicken in the skillet. Stir and bring to a simmer over medium-low heat. Continue cooking, stirring occasionally, until the sauce is thickened and glossy.
- Add the steamed broccoli to the skillet, if space allows, and gently fold to incorporate with the chicken and sauce. If needed, transfer to a larger bowl.
- Sprinkle with chopped green onions and serve warm.
Notes
- For a low-carb option, you may substitute regular broccoli with cauliflower.
- This recipe can be easily doubled for meal prep or larger gatherings.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg