I still get that little, cozy thrill when a weeknight comes together with just a few pantry staples and a hot skillet. Tonight’s dinner feels like that kind of comfort: warm, sweet, and a little sticky in the best possible way. After a long day I love a recipe that tastes like something special but comes together without fuss.
Honey Sesame Chicken and Broccoli slips into that sweet spot. It balances the bright snap of steamed broccoli with golden, lightly crisped chicken coated in a glossy honey-sesame sauce. The honey gives a gentle caramel warmth. The sesame oil and seeds add a toasty, aromatic note that makes the whole kitchen smell like a little celebration. This is one of those dinners that smells incredible before anyone even sits down, and it often disappears faster than I expect.
There is a lovely, everyday elegance here that’s both approachable and cozy. You’ll find the flavors familiar, the textures comforting, and the whole meal surprisingly quick to pull together when you need a reliable, nourishing dinner.
Kitchen Essentials You’ll Need — Honey Sesame Chicken and Broccoli
Cooking this feels easy when you have a few reliable tools. A heavy skillet is essential so the chicken gets that golden crust and the sauce thickens evenly. A steamer basket is handy for the broccoli, but you can steam right in a pot with a bit of water and a lid. A small bowl for whisking the sauce keeps your mise en place tidy.
Useful tools I reach for:
- Heavy-bottomed skillet or large nonstick pan
- Large pot (for steaming the broccoli)
- Steamer basket (optional)
- Mixing bowls and a whisk
- Tongs or a spatula for tossing the chicken
- Measuring spoons and cups
Having these on hand speeds things up. The skillet’s even heat gives you good color on the chicken while the steamer helps the broccoli stay bright and tender-crisp. A simple whisk and bowl make the sauce come together in seconds. Trust me, a few small tools make the cooking feel calm and manageable.
Why You’ll Love This Honey Sesame Chicken and Broccoli
This dish is the kind of weeknight miracle that feels like a treat without any drama. The sauce sings with sweet honey and nutty sesame, hugging each chicken piece with a glossy finish. The contrast between tender-crisp broccoli and lightly crisped chicken creates a lovely mouthfeel that keeps each bite interesting.
Beyond flavor and texture, it’s a comforting meal that’s also practical. It reheats well for lunches, freezes fine for a make-ahead dinner, and is adaptable to what you have on hand. The sesame aroma is cozy and familiar, and the honey gives the sauce a warm caramel sheen that looks as good as it tastes.
Reasons to make it tonight:
- Bright, balanced flavors that appeal to picky eaters and grown-ups alike
- Fast enough for busy evenings yet impressive for guests
- A one-skillet finish option makes cleanup easy
- Flexible for swaps like tofu or different veggies
Honey Sesame Chicken and Broccoli feels like a hug in dinner form. The sauce is not overly sweet; it’s a gentle, savory-sweet blend that pairs beautifully with steamed broccoli and green onions for a fresh finish. It’s a lovely bridge between comfort food and something a little bit special.
Honey Sesame Chicken and Broccoli Ingredients
For this recipe you’ll need the following exactly as written: 1/4 cup low sodium soy sauce*, 2 Tablespoons water, 1 ½ Tablespoons sesame oil, 3 Tablespoons honey, 1 Tablespoon rice vinegar, 1 teaspoon fresh ginger (finely grated), 2 cloves garlic (minced), 1 tablespoon sesame seeds, 2 teaspoons cornstarch*, 2 Tablespoons cornstarch or arrowroot flour, 2 Tablespoons all-purpose flour, salt and pepper, 1- 1 1/2 pounds boneless skinless chicken breast (cut into 1-2-inch pieces), 2 Tablespoons olive oil, 6 cups broccoli florets (about 2 crowns), 2 whole green onions (diced).
You’ll also want basic pantry staples like a pinch more salt and pepper for seasoning and an extra splash of oil if your pan needs it. If you like a little heat, keep red pepper flakes on hand. The listed ingredients give you a balanced sweet, salty, and toasty sesame profile, plus enough thickener to create a glossy sauce that clings to the chicken.
Step-by-Step Instructions
- Steam the broccoli: Fill a large pot with 2-3 inches of water and then add the broccoli along with 1 teaspoon of salt (use a steamer basket if you have one, but it’s not necessary). Cover and bring to a simmer. Reduce the heat as low as you can and cook for 6 minutes or until the broccoli is tender-crisp. Drain the broccoli in a colander and rinse with cold water. You want it bright green and still a little firm when you bite it.
- Prepare the sauce: In a small bowl stir together the coconut aminos, water, oil, honey, rice vinegar, ginger, minced garlic, cornstarch, and sesame seeds. Set the sauce aside. Whisk until the cornstarch is fully dissolved and the sauce looks smooth and slightly glossy.
- Prepare the chicken: Place the chicken pieces in a large plastic zipper bag. In a small bowl, whisk together the cornstarch, flour, ½ teaspoons of salt and ¼ teaspoon of pepper. Sprinkle the cornstarch mixture onto the chicken. Seal the bag and then toss to evenly coat all of the pieces. Each piece should have a thin, even dusting that will crisp up in the pan.
- Cook the chicken: Heat the oil in a large skillet and over medium heat. Once the oil is hot (should be shimmering and thin, but not smoking), place the chicken pieces in a single layer across the bottom of the skillet. Allow the chicken to cook without touching them for 2-3 minutes or until golden. Flip the chicken to cook all the remaining sides of each piece until they are all golden all around and the chicken is fully cooked (no pink in the center). You’ll see the edges turn a warm, deep gold and the juices run clear.
- Cook the sauce: Once the chicken is cooked through and golden brown on all sides, pour the prepared sauce over top with the oven on medium-low heat. Toss the chicken to coat in the sauce and bring the sauce to a simmer. Stir the chicken in the sauce until it has thickened, then remove the pan from the heat. The sauce should cling to the chicken, turning glossy and slightly thicker as the cornstarch activates.
- Toss chicken and broccoli together: If you have room in your skillet, add the broccoli to the chicken mixture in the skillet and gently fold to evenly incorporate. If you don’t have enough room, do this in a separate bowl or pot. Sprinkle with chopped green onions and serve warm. Plate it right away so the sauce is at its saucy, shiny best.
Fun Variations You Can Try
- Swap proteins: Use cubed firm tofu or thinly sliced turkey breast if you prefer. Tofu benefits from pressing to remove moisture and then pan-frying until crispy before saucing.
- Change the veg: Try snap peas, sliced bell peppers, or asparagus for a spring twist. Add hearty mushrooms for earthiness.
- Make it spicy: Stir in 1/2 to 1 teaspoon chili garlic sauce or a pinch of red pepper flakes into the sauce for warmth.
- Gluten-free option: Use cornstarch or arrowroot throughout and swap the all-purpose flour for a gluten-free blend. Ensure your soy sauce is gluten-free or use tamari.
- Richer sauce: Add 1 tablespoon of butter at the end for a silkier finish.
- Citrus brightness: Finish with a squeeze of fresh lime juice or a sprinkle of orange zest to cut through the sweetness.
These variations keep the comforting core while letting you tailor the dish to dietary needs or whatever’s in your fridge. I love mixing and matching depending on the season.
How I Love to Serve It
This dish is happiest plated over a pillow of steamed jasmine rice or brown rice for a whole grain option. The rice soaks up the glossy sauce and makes every last bit count. For a lighter plate, serve it over cauliflower rice or a bed of soba noodles tossed very lightly with sesame oil.
I like to present it family-style on a warm platter so everyone can scoop out pieces of chicken and broccoli. Scatter the green onions across the top for bright color and a fresh bite. For texture contrast, sprinkle a few extra sesame seeds or thinly sliced toasted almonds.
Sitting down with this meal feels casual and warm. Dim the lights a touch, pass the rice bowl, and let the steam and sesame aroma fill the air. Pair it with a simple cucumber salad or quick pickled red onions for acidity. Little bowls of chili oil or extra soy sauce on the side let everyone customize their bites. It’s the kind of dinner that invites conversation and quiet contentment.
Helpful Tips from My Kitchen
- Room temperature chicken: Let the chicken sit for 10–15 minutes at room temperature before cooking. It helps the pieces brown more evenly and cook through without drying.
- Even coating: When tossing the chicken in the cornstarch/flour mix, shake excess off so the pieces don’t get gummy. A thin, even layer crisps up best.
- Oil temperature: Heat the oil until it shimmers. If it smokes, lower the heat. If it isn’t hot enough the chicken will steam instead of browning.
- Sauce thickness: The cornstarch activates quickly. Once the sauce simmers, it should thicken in 1–2 minutes. If it gets too thick, add a tablespoon of water to loosen it.
- Taste and balance: If the sauce reads too sweet, add a tiny splash more rice vinegar. Too tangy, add a touch more honey. Small adjustments make big differences.
- Rest briefly: Let the cooked chicken rest in the sauce off heat for a minute. It allows flavors to meld without overcooking.
I also like making the sauce ahead and keeping it chilled until I’m ready to finish the dish. Warm it gently in the pan before adding the hot chicken so it thickens quickly and evenly.
Important Cooking Reminders
- Keep it safe: Always cook chicken to an internal temperature of 165°F. Use an instant-read thermometer for accuracy.
- Steaming safety: Be careful when removing the lid from your pot. Open away from your face to avoid steam burns.
- Reheating: Gently reheat leftovers in a skillet over medium-low heat with a splash of water to loosen the sauce. Microwave in short bursts, stirring between intervals, to prevent drying.
- Storage: Refrigerate in an airtight container for up to 3 days. Freeze portions for up to 2 months; thaw overnight in the fridge before reheating.
- Avoid sogginess: Don’t oversteam the broccoli. Slightly undercooked is better since it will warm through when tossed with the chicken.
- Don’t overcrowd the pan: Cook the chicken in batches if necessary to maintain that golden crust.
Nutritional Information (Estimated)
A generous serving of this Honey Sesame Chicken and Broccoli, served over rice, is roughly 450–600 calories depending on portion size and whether you serve it with white or brown rice. Expect a moderate carbohydrate content from the rice and honey, a balanced amount of fat from the sesame oil and olive oil, and a good protein boost from the chicken. Protein content should be around 30–40 grams per serving, fat approximately 12–20 grams, and carbs in the 40–60 gram range. These are estimates and will vary with exact portions and any swaps you make.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Total Time: 30–35 minutes
- Yield: 4 servings
Common Questions You Might Have
Can I use frozen broccoli for this recipe? Yes. If using frozen broccoli, steam or blanch it briefly according to package directions and drain well. Frozen broccoli can release extra water, so pat it dry before tossing with the chicken to avoid watering down the sauce.
Is there an easy gluten-free swap? Absolutely. Use arrowroot or cornstarch in place of the all-purpose flour and confirm your soy sauce is gluten-free tamari. The texture will be just as glossy and the flavor unchanged.
How do I make this ahead for a potluck or meal prep? Cook the chicken and broccoli, then cool to room temperature before refrigerating in separate containers. Store the sauce separately if possible. Reheat gently on the stove and combine just before serving. For longer storage, freeze portioned meals and thaw overnight in the fridge before reheating.
Conclusion
Bringing this Honey Sesame Chicken and Broccoli to the table feels like wrapping everyone in a familiar, warm flavor hug. The honey creates a gentle caramel glow on the chicken while the sesame brings a toasty, aromatic lift that makes the whole kitchen smell like love in motion. It’s a dish that comforts without being heavy, and it’s forgiving enough to adapt when life throws a last-minute change to your grocery list.
If you want inspiration for variations or visual guides while you cook, I recommend checking out the recipe page at Honey Sesame Chicken and Broccoli – FIXED on FRESH for another take, and Sesame Chicken with Broccoli | The Modern Proper for plating ideas and tips. Both are great complements to the method here and can spark little tweaks that make the dish your own.
Thank you for cooking with me tonight. I hope this becomes one of the dinners you reach for on busy evenings and when you want something quietly special. Keep a little extra honey and sesame seeds on hand. They’re tiny pantry luxuries that turn simple ingredients into something memorable.
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Honey Sesame Chicken and Broccoli
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (with modifications)
Description
A cozy weeknight meal featuring golden chicken and tender-crisp broccoli, all coated in a glossy honey-sesame sauce.
Ingredients
- 1/4 cup low sodium soy sauce
- 2 Tablespoons water
- 1 ½ Tablespoons sesame oil
- 3 Tablespoons honey
- 1 Tablespoon rice vinegar
- 1 teaspoon fresh ginger (finely grated)
- 2 cloves garlic (minced)
- 1 tablespoon sesame seeds
- 2 teaspoons cornstarch
- 2 Tablespoons cornstarch or arrowroot flour
- 2 Tablespoons all-purpose flour
- Salt and pepper to taste
- 1 – 1 1/2 pounds boneless skinless chicken breast (cut into 1-2-inch pieces)
- 2 Tablespoons olive oil
- 6 cups broccoli florets (about 2 crowns)
- 2 whole green onions (diced)
Instructions
- Steam the broccoli: Fill a large pot with 2-3 inches of water and add the broccoli with 1 teaspoon of salt. Cover and simmer for 6 minutes or until tender-crisp, then drain and rinse with cold water.
- Prepare the sauce: In a small bowl, combine soy sauce, water, sesame oil, honey, rice vinegar, ginger, garlic, cornstarch, and sesame seeds. Whisk until smooth.
- Prepare the chicken: Place chicken in a plastic bag. In a bowl, whisk together cornstarch, flour, salt, and pepper. Sprinkle the mixture onto the chicken, seal the bag, and toss to coat.
- Cook the chicken: Heat olive oil in a skillet over medium heat. Cook chicken in a single layer for 2-3 minutes until golden, flipping to cook all sides. Ensure it is fully cooked.
- Cook the sauce: Pour sauce over the cooked chicken and simmer until thickened, then remove from heat.
- Toss chicken and broccoli: Add broccoli to the chicken mixture and toss gently to combine. Serve warm topped with diced green onions.
Notes
Serve over steamed rice or cauliflower rice for a comforting meal. Adjust sweetness with more vinegar or honey as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 20g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 70mg
Keywords: chicken, broccoli, honey, sesame, easy dinner, weeknight meals, Asian cuisine