Sticky Honey Sesame Chicken Tenders with Broccoli and Jasmine Rice

Chicken tenders are often relegated to fried finger food, but they shine in stir-fries too. Their tender white meat soaks up sauces beautifully, making them perfect for quick, flavorful meals.

This recipe transforms simple chicken tenders into a sticky, sweet and savory dish with a honey sesame glaze. Paired with fluffy jasmine rice and crisp roasted broccoli, it’s a satisfying dinner that comes together in just 35 minutes.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

16 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken TendersView 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use chicken breast instead of tenders?

Yes, slice chicken breast into thin strips and adjust cooking time as needed.

How do I make this dish gluten-free?

Use tamari or gluten-free soy sauce instead of regular soy sauce.

Can I prepare the sauce ahead of time?

Yes, you can mix the sauce ingredients (except sesame oil) and refrigerate for up to 2 days. Add sesame oil just before using.