Description
This easy and flavorful sticky chicken and broccoli dish is your new go-to for a quick weeknight dinner. Packed with sweet, savory, and slightly spicy flavors, it tastes just like your favorite takeout—but healthier and faster to make at home. Serve it over rice or noodles for a satisfying meal that everyone will love.
Ingredients
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1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
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2 cups broccoli florets
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2 tablespoons cornstarch
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2 tablespoons vegetable oil
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3 cloves garlic, minced
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1 teaspoon fresh ginger, grated
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1/4 cup soy sauce
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1/4 cup honey
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2 tablespoons rice vinegar
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1 tablespoon hoisin sauce
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1 teaspoon sriracha (optional, for heat)
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1/4 cup water
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1 teaspoon sesame oil
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Sesame seeds, for garnish
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Sliced green onions, for garnish
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Cooked white rice, for serving
Instructions
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Toss chicken pieces with cornstarch until evenly coated.
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Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5–7 minutes. Remove and set aside.
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In the same pan, add garlic and ginger. Sauté for 30 seconds until fragrant.
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Add broccoli and water. Cover and steam for 2–3 minutes until broccoli is bright green and just tender.
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In a small bowl, whisk together soy sauce, honey, rice vinegar, hoisin sauce, sriracha (if using), and sesame oil.
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Return the chicken to the pan. Pour sauce over the chicken and broccoli. Stir to combine.
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Let it simmer for 3–5 minutes, or until the sauce thickens and coats the chicken.
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Serve hot over rice. Garnish with sesame seeds and green onions.
Notes
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Use low-sodium soy sauce if you prefer less salt.
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Feel free to add bell peppers or snap peas for extra veggies.
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To make it gluten-free, use tamari instead of soy sauce and ensure your hoisin sauce is gluten-free.
Nutrition
- Serving Size: 1 serving (approx. 1 1/2 cups)
- Calories: 385
- Sugar: 16g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg