Sticky Honey Sesame Chicken Tenders with Broccoli and Jasmine Rice

Chicken tenders are often reserved for frying, but they shine in stir-fries too. These tender strips of white meat soak up a glossy sauce made with fresh ginger, garlic and honey, creating a dish that rivals your favorite takeout. Paired with roasted broccoli and fluffy jasmine rice, this meal is both satisfying and easy to pull together on a busy evening.

The sauce comes together in minutes, balancing salty soy sauce, tangy vinegar and sweet honey with a hint of sesame oil. A sprinkle of sesame seeds and scallion greens adds the perfect finishing touch. Serve it straight from the pan for a dinner that feels special without the fuss.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Adjust rack to middle position and 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 sauce mixture and bring to a boil. Cook until thickened, 1-2 minutes. Stir in 1 teaspoon sesame oil.
6. Return chicken to the 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 chicken tenders?

Yes, you can substitute boneless, skinless chicken breast. Slice it into strips about ½-inch thick and adjust cooking time as needed.

Is this recipe gluten-free?

The recipe uses soy sauce, which contains wheat. To make it gluten-free, use tamari or a gluten-free soy sauce alternative.

Can I make this dish ahead of time?

The chicken and sauce are best enjoyed fresh, but you can prep the ingredients in advance. Store the cooked rice, roasted broccoli and sauce separately in the fridge for up to 2 days. Reheat gently before serving.