Sticky Honey Sesame Chicken with Roasted Broccoli and Jasmine Rice

This honey sesame chicken brings together the best of takeout flavors with fresh, wholesome ingredients. Tender chicken breasts are coated in a sticky, aromatic sauce made with garlic, ginger, honey and soy sauce, then served over fluffy jasmine rice and alongside crisp roasted broccoli.

The secret to the sauce is the combination of ginger and garlic, which add brightness and depth. A touch of sesame oil and a sprinkle of sesame seeds finish the dish with nutty richness. It’s a quick, satisfying meal that the whole family will love.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 teaspoon CornstarchView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat to 425°F. Bring 1¼ cups salted water to a boil in a small pot. Mince or grate the garlic. Peel and mince the ginger until you have 1 tablespoon. Trim and thinly slice the scallions, separating the white parts from the green tops.
2. Add the rice to the boiling water, cover, reduce heat to low and simmer gently until tender, about 15 minutes. Keep covered off heat. Meanwhile, toss the broccoli florets on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast until tender and crisped, 15-20 minutes.
3. Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. Heat a large drizzle of oil in a large skillet over medium-high heat. Add the chicken and cook until browned but not cooked through, 3-5 minutes per side. Transfer to a plate and set aside. Wipe out the skillet.
4. In a small bowl, whisk together ¼ cup water, cornstarch, honey and soy sauce until smooth. Heat a drizzle of oil in the same skillet over medium-low heat. Add the garlic, ginger and scallion whites. Cook, stirring, until fragrant, about 1 minute.
5. Pour the white wine vinegar into the skillet and simmer until almost evaporated. Stir in the honey-soy mixture and bring to a boil. Let bubble until thickened, 30 seconds to 1 minute. Stir in the sesame oil. Return the chicken to the skillet, turning to coat in the sauce. Reduce heat to medium-low and cook until the chicken is cooked through and the sauce is sticky, 2-3 minutes. If the sauce becomes too thick, add a splash of water.
6. Fluff the rice with a fork and season with salt. Divide the rice between plates. Slice the chicken and arrange over the rice. Add the roasted broccoli alongside. Spoon any extra sauce from the skillet over the chicken. Garnish with scallion greens and sesame seeds.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until they reach 165°F internally.

Can I make this dish gluten-free?

Use tamari or coconut aminos instead of soy sauce and ensure your cornstarch is gluten-free. The rest of the ingredients are naturally gluten-free.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave; add a splash of water to loosen the sauce.