Sticky Honey Sesame Chicken with Roasted Broccoli and Jasmine Rice

Skip the takeout and whip up this irresistible honey sesame chicken in your own kitchen. Tender white-meat chicken is coated in a sticky, savory-sweet sauce infused with fresh ginger and garlic, then served alongside crisp roasted broccoli and fluffy jasmine rice. It’s a balanced, family-friendly meal that comes together in about 35 minutes.

This recipe elevates a classic takeout favorite with simple, wholesome ingredients. The combination of honey, soy sauce and a touch of sesame oil creates a glossy glaze that clings to every bite. Roasted broccoli adds a satisfying crunch, while the rice soaks up all the extra sauce. You’ll never look at delivery the same way again.

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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 BreastsView ingredient guideLike ingredientDislike ingredient

2 teaspoon CornstarchView ingredient guideLike ingredientDislike ingredient

3 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

5 teaspoon 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 the oven to 425°F (220°C) and bring 2⅔ cups of salted water to a boil in a small pot. Mince or grate the garlic. Peel and mince the ginger until you have about 2 tablespoons. Trim and thinly slice the scallions, separating the white parts from the green tops.
2. Add the jasmine rice to the boiling water, cover, reduce the heat to low and simmer gently until tender, about 15 minutes. Keep covered off the heat until ready to serve.
3. Meanwhile, spread the broccoli florets on a baking sheet. Drizzle with vegetable oil, season with salt and pepper and toss to coat. Roast until tender and lightly crisped, about 20 minutes.
4. While the broccoli roasts, heat a large drizzle of vegetable oil in a large skillet over medium-high heat. Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. Cook until browned, 3-5 minutes per side. Work in batches if needed to avoid overcrowding. Transfer the chicken to a plate and set aside.
5. In a small bowl, whisk together ⅓ cup water, cornstarch and 3 tablespoons soy sauce until smooth. Reduce the skillet heat to medium-low and add another drizzle of oil. Add the garlic, ginger and scallion whites. Cook, stirring, until fragrant and softened, 2-3 minutes.
6. Pour the white wine vinegar into the skillet and let it simmer until mostly evaporated. Add the honey and stir to combine. Pour in the cornstarch mixture and bring to a boil. Let the sauce bubble until thickened, 1-2 minutes. Stir in the sesame oil. Return the chicken to the pan and toss to coat. Cook until the chicken is cooked through and the sauce is sticky, 2-3 minutes more. If the sauce becomes too thick, add a splash of water.
7. Fluff the rice with a fork and divide among plates. Slice the chicken and arrange it over the rice. Serve the roasted broccoli alongside. Spoon any remaining sauce from the pan 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 the internal temperature reaches 165°F.

Can I substitute the broccoli with another vegetable?

Absolutely. Snap peas, bell peppers or asparagus are great alternatives. Adjust roasting time accordingly.

How do I store leftovers?

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