Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4–6
Difficulty
Easy
🛒 Ingredients
The Sauce
- ½ cup low-sodium chicken broth
- ⅓ cup reduced-sodium soy sauce
- 3 tbsp honey
- 2 tbsp cornstarch
- 1 tbsp finely grated peeled ginger
- 2 tsp toasted sesame oil
- 3 cloves garlic, finely chopped
The Stir-Fry
- 1 lb boneless, skinless chicken thighs or breasts, cut into ½" pieces
- 2 medium heads broccoli, cut into bite-sized florets
- 1 tbsp neutral oil (vegetable or canola)
- Cooked rice (brown or white), for serving
- Toasted sesame seeds, for garnish
👩🍳 Directions
- Make the sauce. In a small bowl, whisk together the chicken broth, soy sauce, honey, cornstarch, ginger, garlic, and sesame oil until the cornstarch is fully dissolved. Set aside.
- Sear the chicken. Heat the neutral oil in a large skillet or wok over high heat. Add chicken pieces and cook undisturbed until they release easily from the pan, 1–2 minutes. Stir and continue cooking until golden brown on all sides and just cooked through, about 5 minutes more. Transfer to a plate.
- Steam the broccoli. In the same skillet over medium-low heat, toss broccoli florets in the sauce mixture. Cover the skillet and let the broccoli steam until crisp-tender, 2–3 minutes.
- Bring it together. Uncover and return the chicken (and any accumulated juices) to the skillet. Cook, stirring, until the sauce is thickened and the chicken and broccoli are well coated, 1–2 minutes more.
- Serve. Divide cooked rice among plates or bowls. Spoon the stir-fry over the rice and top with toasted sesame seeds.
Thighs vs. Breasts: Chicken thighs are more forgiving and stay moist thanks to their slightly higher fat content. If using breasts, cut them into smaller pieces so they cook quickly and stay tender.
Want some heat? Add a splash of sriracha or a pinch of red pepper flakes to the sauce for a spicy kick. A drizzle of chili crisp on top at the end is amazing too!
🍽️ Serve It With
🍚 White or Brown Rice 🍜 Lo Mein Noodles 🥟 Potstickers 🥗 Asian Slaw 🥢 Fried Rice
📦 Storage & Leftovers
❄️ Fridge: Store leftovers in an airtight container for up to 3–4 days. Reheat in a skillet over medium heat or microwave for 60–90 seconds.
🧊 Freezer: Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. Add a splash of water when reheating to refresh the sauce.
🧊 Freezer: Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. Add a splash of water when reheating to refresh the sauce.