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 chicken breasts are coated in a glossy, sweet-savory sauce infused with fresh ginger and garlic, then paired with crisp roasted broccoli and fluffy jasmine rice. It’s a balanced meal that comes together in about 35 minutes.

The secret to that crave-worthy sauce is a perfect balance of honey, soy sauce and a touch of white wine vinegar, thickened with cornstarch for a luscious glaze. Toasted sesame seeds and sliced scallions add the finishing touch, making every bite as beautiful as it is delicious.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). 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 scallions and thinly slice, keeping whites and greens separate.
2. Add rice to boiling water, cover, reduce heat to low and simmer until tender, about 15 minutes. Keep covered off heat. Meanwhile, toss broccoli florets on a baking sheet with a drizzle of oil, salt and pepper. Roast until tender and lightly charred, about 20 minutes.
3. Heat a large drizzle of oil in a large skillet over medium-high heat. Pat chicken breasts dry with paper towels and season with salt and pepper. Cook until golden brown, 3-5 minutes per side. Remove from pan and set aside. (Cook in batches if needed to avoid overcrowding.)
4. In a small bowl, whisk together ⅓ cup water, cornstarch and soy sauce until smooth. Reduce heat under the skillet to medium-low and add another drizzle of oil. Add garlic, ginger and scallion whites; cook, stirring, until fragrant, 2-3 minutes.
5. Add white wine vinegar to the pan and let it simmer until almost evaporated. Stir in honey, then pour in the cornstarch mixture. Bring to a boil and cook until thickened, 1-2 minutes. Stir in sesame oil. Return chicken to the pan, turning to coat. Cook until chicken is cooked through and sauce is sticky, 2-3 minutes. (Add a splash of water if sauce becomes too thick.)
6. Fluff the rice with a fork and divide among plates. Slice chicken and arrange over rice alongside roasted broccoli. Spoon any remaining sauce over the top. 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 internal temperature reaches 165°F.

Is there a substitute for white wine vinegar?

You can use rice vinegar or apple cider vinegar in the same amount.

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 refresh the sauce.