1. Home
  2. Dishes
  3. Honey Sesame Chicken Broccoli

Honey Sesame Chicken Broccoli

Category: Dinner Ideas That Actually Work

Lightly coated chicken pieces are browned in a skillet, then combined with crisp-tender steamed broccoli and coated in a sweet, aromatic honey sesame sauce. The sauce blends soy, honey, ginger, and garlic for a rich, balanced taste. This dish comes together quickly and uses simple techniques: steaming broccoli for vibrant color, and pan-searing chicken for juicy bites. It’s finished with a sprinkle of sesame seeds and green onions for freshness. Perfect for weeknight dinners, this main offers protein, fiber, and satisfying flavors with minimal fuss—ideal for those seeking a wholesome, Chinese-inspired meal that avoids refined sugar.

Pin It Share Send Print Jump to Recipe
Clare Recipes
Created By Lily Chen
Updated on Mon, 21 Jul 2025 17:26:02 GMT
A pan of chicken and broccoli with a brown sauce. Save
A pan of chicken and broccoli with a brown sauce. | lilicooks.com

Honey Sesame Chicken and Broccoli is my easy solution for family dinners where everyone wants takeout flavors but I want something wholesome and quick. The chicken gets perfectly golden and the broccoli stays tender-crisp, all coated in a sticky sweet and savory sauce that wins over both kids and grownups in my house.

I first made this on a busy weeknight when I needed something better than another plain chicken meal. It instantly became a staple for us and now even my picky eater cleans his plate when I serve this chicken and broccoli.

Ingredients

  • Low sodium soy sauce: for that unmistakable umami flavor and saltiness choose a high quality soy sauce for the best taste
  • Sesame oil: this is key for the deep nutty aroma use toasted sesame oil for more flavor
  • Honey: adds sweetness without using processed sugar local honey can add even more fragrance
  • Rice vinegar: brings the bright tang that balances out the honey's sweetness look for a clear almost colorless vinegar not the dark seasoned kind
  • Fresh ginger: finely grated for heat and liveliness use a thumb of ginger that is smooth and heavy
  • Garlic: for a punchy base always use freshly minced for the best results
  • Sesame seeds: toasty and nutty look for sesame seeds that are pale and not bitter
  • Cornstarch: thickens the sauce and also helps crisp the chicken use arrowroot if you need a grain free option
  • Boneless skinless chicken breast: lean but juicy when cooked properly pick chicken that looks plump and is pale pink
  • Broccoli florets: provide color crunch and a gentle savor pick broccoli with tight green florets and firm stalks
  • Green onions: for a pop of freshness slice thin and use both green and white parts
  • Olive oil: to cook the chicken and keep it juicy and golden use light olive oil for a neutral flavor
  • All purpose flour: works with cornstarch to create the perfect crust on the chicken

Step-by-Step Instructions

Steam the Broccoli:
Fill a large pot with a couple inches of water and add the broccoli with a pinch of salt. Cover and steam over low heat for about six minutes. The broccoli should be vibrant green and just tender but still have a bit of snap. Drain immediately and rinse with cold water to keep the color.
Prepare the Sauce:
In a small bowl mix together soy sauce water sesame oil honey rice vinegar freshly grated ginger minced garlic cornstarch and sesame seeds. Whisk until smooth and set aside. This sauce should taste a little sweet a little salty and very aromatic.
Coat the Chicken:
Place chicken breast pieces in a large zipper bag. In a separate bowl mix cornstarch flour salt and pepper together then sprinkle the mixture evenly over the chicken. Seal and toss the bag until every piece is lightly coated. The coating absorbs moisture and helps the chicken crisp later.
Brown the Chicken:
Heat olive oil in a twelve inch skillet over medium heat until shimmering. Add chicken in a single layer. Let it cook undisturbed for two to three minutes until golden and then use tongs to flip each piece to brown all sides. The chicken should be fully cooked through with no pink inside.
Thicken the Sauce:
With the chicken still in the pan pour the sauce mixture directly over. Keep the heat at medium low and gently toss the chicken so every piece is coated. Bring to a bubbly simmer. Watch as the sauce thickens and clings to the chicken. Remove from heat once it looks glossy and thick.
Combine with Broccoli:
Gently fold the steamed broccoli into the skillet or use a large bowl if you need extra space. Toss together until the broccoli is coated with glossy sauce and well mixed with the chicken. Sprinkle with diced green onions and serve right away while hot.
A dish of chicken and broccoli with sesame seeds. Save
A dish of chicken and broccoli with sesame seeds. | lilicooks.com

My favorite part of this recipe is the honey in the sauce. It gives the dish such a beautiful balance of sweetness and depth without overpowering the nutty sesame flavor. The first time I put sesame seeds on top my kids thought it looked just like the takeout version and they ate everything with big grins.

Storage Tips

Honey Sesame Chicken and Broccoli keeps really well for up to three days in the fridge. Let it cool completely then transfer to an airtight container. When reheating add a splash of water to loosen the sauce and warm gently on the stove. If you want to freeze it, leave out the broccoli and add freshly steamed broccoli after reheating for the best texture.

Ingredient Substitutions

You can swap coconut aminos for soy sauce for a gluten free or Whole30 friendly version. Arrowroot powder stands in perfectly for cornstarch. If you only have chicken thighs, use those for more moisture and flavor. Cauliflower can take the place of broccoli if you want a mix of colors or just have some on hand.

Serving Suggestions

Serve this over hot steamed jasmine rice for a comforting meal. For a low carb option, plate it with cauliflower rice or even over a bed of greens. It is also delicious with soba noodles for another twist. Sprinkle with extra sesame seeds and a dash of chili flakes for a spicy pop.

A pan of chicken and broccoli with sesame seeds on top. Save
A pan of chicken and broccoli with sesame seeds on top. | lilicooks.com

Cultural Context

Honey Sesame Chicken is inspired by classic Chinese takeout dishes but uses lighter ingredients and less sugar. While the dish is not authentically traditional, it proudly borrows sesame and honey flavors from Cantonese cooking. Making this at home lets you control the sweetness and sodium, giving you the comfort food effect in a healthier way.

Recipe FAQs

→ Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs can be substituted for breast. Thighs provide richer flavor and stay moist during cooking.

→ Is this dish gluten-free?

To make it gluten-free, use tamari instead of soy sauce and replace all-purpose flour with a gluten-free alternative.

→ What vegetables pair well in place of broccoli?

Snap peas, bell peppers, or bok choy can be used for varying textures and added color in this dish.

→ How do I prevent the chicken from turning out dry?

Ensure the chicken is not overcooked by browning until just done and cutting pieces evenly for consistent timing.

→ Can I prepare the sauce ahead of time?

Yes, the sauce can be mixed and refrigerated a day in advance for quick meal assembly.

Honey Sesame Chicken Broccoli

Chicken and broccoli tossed in sweet sesame sauce for a quick, flavorful main with a hint of honey.

Preparation Time
15 min
Cooking Time
15 min
Overall Time
30 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Moderate

Cuisine Type: Chinese

Output: 4 Serves

Dietary Options: Dairy-Free

Ingredients

→ The Sauce

01 ¼ cup low sodium soy sauce
02 2 Tablespoons water
03 1 ½ Tablespoons sesame oil
04 3 Tablespoons honey
05 1 Tablespoon rice vinegar
06 1 teaspoon fresh ginger, finely grated
07 2 cloves garlic, minced
08 1 Tablespoon sesame seeds
09 2 teaspoons cornstarch

→ Chicken and Broccoli

10 2 Tablespoons cornstarch or arrowroot flour
11 2 Tablespoons all-purpose flour
12 Salt and pepper
13 1-1 ½ pounds boneless skinless chicken breast, cut into 1-2 inch pieces
14 2 Tablespoons olive oil
15 6 cups broccoli florets (about 2 crowns)
16 2 whole green onions, diced

Steps

Step 01

Fill a large pot with 2-3 inches of water and add the broccoli along with 1 teaspoon of salt. Cover and bring to a simmer. Reduce the heat to low and cook for 6 minutes or until tender-crisp. Drain the broccoli in a colander and rinse with cold water.

Step 02

In a small bowl, stir together the soy sauce, water, sesame oil, honey, rice vinegar, ginger, garlic, cornstarch, and sesame seeds. Set the sauce aside.

Step 03

Place the chicken pieces in a large plastic zipper bag. In a small bowl, whisk together the cornstarch, flour, ½ teaspoon of salt, and ¼ teaspoon of pepper. Sprinkle the mixture onto the chicken, seal the bag, and toss to coat evenly.

Step 04

Heat olive oil in a large skillet over medium heat. Once hot, place the chicken pieces in a single layer in the skillet. Cook without moving them for 2-3 minutes until golden. Flip and cook the remaining sides until the chicken is golden all around and fully cooked with no pink in the center.

Step 05

Once the chicken is cooked through, pour the prepared sauce over it with the heat on medium-low. Toss the chicken to coat and bring the sauce to a simmer. Stir until the sauce thickens, then remove from heat.

Step 06

If there is room in your skillet, add the broccoli to the chicken and gently fold to incorporate evenly. Otherwise, use a separate bowl or pot to combine. Sprinkle with diced green onions and serve warm.

Tips

  1. Replace the soy sauce with coconut aminos and the cornstarch with arrowroot starch for a Whole30-friendly version.

Required Tools

  • Mixing bowls
  • Colander or strainer
  • 12-inch cast iron skillet

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains soy (in soy sauce)

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 443
  • Fats: 17 g
  • Carbohydrates: 30 g
  • Proteins: 40 g