Honey Sesame Chicken with Broccoli and Jasmine Rice

Skip the takeout and whip up this honey sesame chicken that’s packed with flavor and good-for-you ingredients. Tender white-meat chicken is coated in a sweet and savory sauce made with honey, soy sauce and a kick of fresh ginger and garlic. Roasted broccoli adds a crisp, healthy side, all served over fluffy jasmine rice.

This dish comes together in about 35 minutes, making it perfect for a busy weeknight dinner that the whole family will love. The sauce thickens beautifully and coats every piece of chicken, while the sesame seeds and scallions add a delightful crunch and freshness.

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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 HoneyView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and adjust a rack to the top position. Wash and dry all produce. In a small pot, combine 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt; bring to a boil. Mince or grate the garlic. Peel and mince the ginger until you have 1 tablespoon (2 tablespoons for 4 servings). Trim and thinly slice the scallions, separating the white parts from the green tops.
2. Once the water is boiling, add the rice to the pot. Cover, reduce the heat to low and simmer until tender, 15-18 minutes. Keep covered off the heat until ready to serve. 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 lightly crisped, 15-20 minutes.
3. While the broccoli roasts, pat the chicken breasts dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 5-7 minutes per side (it will finish cooking later). Transfer the chicken to a plate and set aside. Wipe out the skillet.
4. In a small bowl, whisk together ¼ cup water (⅓ cup for 4 servings), cornstarch, honey and soy sauce until smooth. Heat another drizzle of oil in the same skillet over medium-low heat. Add the garlic, ginger and scallion whites. Cook, stirring, until fragrant and slightly softened, 30 seconds to 1 minute.
5. Pour half the white wine vinegar (use all for 4 servings) into the skillet and let it simmer until almost evaporated. Stir in the prepared sauce and bring to a boil. Let bubble until thickened, 30 seconds to 1 minute (1-2 minutes for 4 servings). Stir in 1 teaspoon sesame oil (2 teaspoons for 4 servings). Return the chicken to the skillet and reduce the heat to medium-low. Turn the chicken to coat in the sauce and cook until the sauce thickens further and the chicken is cooked through, 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. Stir in the remaining 1 teaspoon sesame oil (use all remaining for 4 servings). Divide the rice between plates. Slice the chicken and place on top of the rice. Add the roasted broccoli alongside. Spoon any remaining sauce over the chicken. Garnish with the 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 internal temperature reaches 165°F.

Is there a substitute for white wine vinegar?

Rice vinegar or apple cider vinegar can be used in place of white wine vinegar.

Can I make this dish gluten-free?

Use tamari or coconut aminos instead of soy sauce and ensure your cornstarch is gluten-free.