Sticky Honey Sesame Chicken with Broccoli and Jasmine Rice

Chicken tenders are often relegated to fried finger food, but they shine in stir-fries too. Cut from the breast, they’re succulent and tender, perfect for soaking up bold flavors. In this recipe, we toss them in a glossy honey sesame sauce with fresh ginger and soy, then serve over jasmine rice with roasted broccoli.

This dish comes together in about 40 minutes, making it an ideal weeknight dinner. The sauce is sticky, sweet and savory, with a hint of sesame oil and a pop of sesame seeds. Roasted broccoli adds a crisp-tender contrast, while fluffy rice rounds out the meal.

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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 ounce 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 oven to 425°F. Bring 2⅔ cups salted water to a boil in a small pot. Mince or grate garlic. Peel and mince ginger until you have 2 tablespoons. Trim scallions and thinly slice, keeping greens and whites separate.
2. Add rice to boiling water, cover, reduce heat to low and simmer until tender, 15-20 minutes. Keep covered until ready to serve. Meanwhile, toss broccoli florets on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast until slightly crisp, about 20 minutes.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken tenders, season with salt and pepper and cook until no longer pink in the center, 2-3 minutes per side. Remove from pan and set aside. (Cook in batches if needed to avoid overcrowding.)
4. In a small bowl, whisk together ½ cup water, cornstarch and soy sauce until smooth.
5. Reduce heat under the pan to medium-low and add a drizzle of oil. Add garlic, ginger and scallion whites. Cook, stirring, until fragrant and softened, 2-3 minutes. Pour in white wine vinegar and cook until almost evaporated. Add honey and stir to combine. Pour in the cornstarch mixture and bring to a boil. Cook until thickened, 1-2 minutes. Stir in sesame oil.
6. Return chicken to the pan and toss to coat in the sauce. Fluff rice with a fork and divide among plates. Top with chicken and serve roasted broccoli on the side. Garnish with scallion greens and sesame seeds.

Recipe Tips

FAQ

Can I use chicken breast instead of tenders?

Yes, slice chicken breast into strips and cook as directed, adjusting time as needed.

Is this recipe gluten-free?

Yes, as long as you use gluten-free soy sauce (tamari). The recipe is naturally gluten-free.

Can I substitute the broccoli?

Absolutely. Try snap peas, bell peppers or green beans for a different veggie.