Sticky Honey Sesame Chicken Tenders with Broccoli and Jasmine Rice

Chicken tenders are often relegated to fried finger food, but they shine in so many other dishes. Cut from the breast, these tender strips of white meat are naturally succulent and cook in minutes. In this recipe, we give them a takeout-inspired makeover: pan-seared until golden, then bathed in a glossy sauce made with fresh ginger, soy, honey and a hint of sesame.

Paired with roasted broccoli and fluffy jasmine rice, this balanced meal comes together in about 35 minutes. The sauce clings to every bite, while the sesame seeds and scallions add a pop of color and crunch. It’s a weeknight dinner that feels special without the delivery wait.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. 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 and thinly slice scallions, keeping greens and whites separate.
2. Once water boils, add rice to pot. Cover, lower heat and simmer until tender, 15-20 minutes. Keep covered until ready to serve. Meanwhile, toss broccoli 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 and season with salt and pepper. 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. While chicken cooks, combine ½ cup water, cornstarch and soy sauce in a small bowl. Whisk vigorously to remove any clumps.
5. Reduce heat under pan to medium-low and add a drizzle of oil. Add garlic, ginger and scallion whites. Cook, tossing, until fragrant and starting to soften, 2-3 minutes. Pour in vinegar and cook until almost evaporated. Add honey and stir to combine. Stir in the soy-cornstarch mixture and bring to a boil. Cook until thickened, 1-2 minutes. Stir in 1 teaspoon sesame oil.
6. Return chicken to pan and toss to coat in sauce. Fluff rice with a fork, then divide between plates. Top with chicken and add broccoli to the side. Garnish with scallion greens and sesame seeds.

Recipe Tips

FAQ

Can I use chicken breast instead of tenders?

Yes, slice boneless skinless chicken breast into strips about ½-inch thick and adjust cooking time as needed.

Is this recipe gluten-free?

Yes, as long as you use gluten-free soy sauce (tamari). The recipe contains soy and wheat allergens from standard soy sauce.

Can I substitute the broccoli?

Absolutely. Snap peas, green beans or bell peppers work well. Adjust roasting time accordingly.