Sticky Honey Sesame Chicken with Broccoli and Jasmine Rice

Chicken tenders are incredibly versatile-they’re not just for frying! In this recipe, we transform them into a mouthwatering stir-fry that’s bursting with the flavors of fresh ginger, garlic and soy. The honey and sesame add a delightful sweetness and nuttiness that coats every piece of chicken.

Paired with fluffy jasmine rice and oven-roasted broccoli, this dish is a complete meal that’s perfect for a busy weeknight. It’s quick to prepare and sure to become a family favorite.

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Ingredients

24 ounce Chicken TendersView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

16 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon CornstarchView ingredient guideLike ingredientDislike ingredient

3 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

3 tablespoon HoneyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Wash and dry all produce. Bring 2⅔ cups of salted water to a boil in a small pot. Mince or grate the garlic. Peel and mince the ginger until you have about 2 tablespoons. Trim and thinly slice the scallions, separating the white parts from the green tops.
2. Once the water is boiling, add the jasmine rice to the pot. Cover, reduce the heat to low and simmer until tender, about 15-20 minutes. Keep covered until ready to serve. Meanwhile, toss the broccoli florets on a baking sheet with a drizzle of vegetable oil and a pinch of salt and pepper. Roast in the oven until slightly crisp, about 20 minutes.
3. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the chicken tenders and season with salt and pepper. Cook until no longer pink in the center, about 2-3 minutes per side. Remove the chicken from the pan and set aside. (Cook in batches if needed to avoid overcrowding.)
4. In a small bowl, combine ½ cup water, cornstarch and soy sauce. Whisk vigorously until the cornstarch is fully dissolved and no lumps remain.
5. Reduce the heat under the pan to medium-low and add another drizzle of oil. Add the minced garlic, ginger and scallion whites. Cook, stirring, until fragrant and starting to soften, about 2-3 minutes. Pour in the white wine vinegar and cook until almost evaporated. Add the honey and stir to combine. Pour in the cornstarch-soy mixture and bring to a boil. Cook until the sauce thickens, about 1-2 minutes. Stir in 1 teaspoon of sesame oil.
6. Return the cooked chicken to the pan and toss to coat evenly with the sauce. Fluff the rice with a fork. Divide the rice among plates, top with the honey sesame chicken and serve the roasted broccoli on the side. Garnish with the scallion greens and sesame seeds.

Recipe Tips

FAQ

Can I use chicken breast instead of tenders?

Yes, you can slice chicken breast into strips and cook them similarly. Adjust cooking time as needed.

Is this recipe gluten-free?

The recipe uses soy sauce which contains wheat. To make it gluten-free, use tamari or a gluten-free soy sauce alternative.

Can I make this dish ahead of time?

The chicken and sauce can be prepared in advance and reheated gently. The rice and broccoli are best served fresh.