This Honey Sesame Chicken and Broccoli is one of those dishes that became a weekday hero in my kitchen almost overnight. I first stumbled on this combination during a frantic week when I needed something faster than takeout but full of comforting flavors. The crunchy, lightly coated chicken paired with bright green broccoli and a glossy honey-sesame glaze hit every note my family loves—sweet, salty, and a little nutty. It’s become a weekly request in our house because it delivers big flavor without fuss.

What makes this version special is the balance: a thin, crisp crust on the chicken that stays crunchy under the sauce, and broccoli that’s steamed just long enough to be tender-crisp and maintain that gorgeous color. The sauce is simple—pan-friendly ingredients you probably already have—and thickens quickly to cling to each bite. I love that it comes together in about 30 minutes, which makes it a reliable go-to when time is limited but you still want a homemade meal that feels special.

Ingredients

• Low-sodium soy sauce (1/4 cup): Choose a reliable brand like Kikkoman for consistent flavor; low-sodium keeps the glaze from becoming overly salty once reduced.
• Sesame oil (1 1/2 tbsp): A little goes a long way—use toasted sesame oil for a pronounced nutty aroma; add at the sauce stage to preserve flavor.
• Honey (3 tbsp): Use a mild-flavored honey so the sauce isn’t cloying; this adds the sweet balance to the glaze and helps with browning.
• Boneless skinless chicken breast (1–1.5 lb): Trim fat and cut into 1–2 inch pieces for even cooking; using breasts keeps the dish lean and quick to cook.
• Broccoli florets (6 cups): Roughly two crowns yields about 6 cups; cut evenly so they steam uniformly and retain bite.
• Coating: cornstarch and all-purpose flour (2 tbsp each): This light mix crisps quickly in the pan; use arrowroot for a gluten-free alternative.

Instructions

Steam the broccoli:Fill a large pot with 2–3 inches of water and bring to a simmer. Add the broccoli florets and 1 teaspoon salt, cover, and steam over low heat for about 6 minutes until tender-crisp. Drain in a colander and immediately rinse with cold water or plunge into an ice bath to stop cooking and preserve the vibrant green color.Mix the sauce:In a small bowl whisk together 1/4 cup low-sodium soy sauce, 2 tbsp water, 1 1/2 tbsp sesame oil, 3 tbsp honey, 1 tbsp rice vinegar, 1 tsp finely grated fresh ginger, 2 minced garlic cloves, 1 tbsp sesame seeds and 2 tsp cornstarch until smooth. The cornstarch should be fully dissolved so the sauce thickens evenly when heated.Coat the chicken:Place the 1–1.5 lb diced chicken in a large resealable plastic bag. In a small bowl combine 2 tbsp cornstarch, 2 tbsp all-purpose flour, 1/2 tsp salt and 1/4 tsp black pepper. Add the dry mix to the bag, seal, and shake until the chicken pieces are evenly coated; this creates a light crust that crisps quickly without deep-frying.Cook the chicken:Heat 2 tbsp olive oil in a large 12-inch skillet over medium heat until shimmering. Add chicken in a single layer—work in batches if necessary to avoid crowding—sear undisturbed for 2–3 minutes per side until a deep golden color develops. Continue until all sides are golden and the chicken reads 165°F in the thickest pieces. Remove any excess oil from the pan but leave the fond.Add the sauce and finish:Reduce heat to medium-low and pour the prepared sauce over the chicken. Toss gently and let the sauce simmer for 1–2 minutes until it thickens to a glossy coating. Stir frequently so the cornstarch activates evenly and the sauce clings to each piece.Combine and serve:If your skillet is large enough, fold the steamed, chilled broccoli into the saucy chicken to reheat through; otherwise transfer chicken to a serving bowl and toss with broccoli. Sprinkle with diced green onions and an extra pinch of sesame seeds. Serve immediately with steamed rice or noodles.

Storage Tips

To keep leftovers tasting fresh, separate rice or noodles from the saucy chicken and broccoli if possible. Store cooked chicken and broccoli in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or low-sodium chicken broth to loosen the sauce and gently reheat over low heat or in the microwave in 30-second intervals. For freezing, arrange cooled pieces in a single layer on a sheet tray, freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw in the refrigerator before reheating to protect texture.

Ingredient Substitutions

If you need a gluten-free version, replace all-purpose flour with rice flour and use tamari or a gluten-free soy sauce. For Whole30 compliance, substitute coconut aminos for soy sauce and arrowroot powder for cornstarch. Swap chicken breasts for boneless thighs if you prefer juicier meat—reduce cooking time slightly or use a thermometer to ensure doneness. If you’re avoiding sesame, omit sesame seeds and sesame oil and add a splash of toasted walnut oil for a different nutty note.

Serving Suggestions

This goes beautifully over steamed jasmine rice, brown rice, or tossed with wide rice noodles. Garnish with thinly sliced green onions, extra sesame seeds, and a wedge of lime for brightness. For a heartier meal, serve alongside a simple cucumber salad or quick pickled carrots to cut the sweetness. It’s also great family-style at the center of the table—provide chopsticks and small bowls for a cozy, communal dinner.

Cultural Background

Sweet-salty glazes like honey-sesame draw inspiration from East Asian flavor profiles, blending soy’s umami with the delicate sweetness of honey and the perfume of sesame. While this exact composition is a modern home-cooking adaptation rather than an authentic regional classic, it mirrors how many American-Chinese dishes balance sticky sauces with crisp textures. The technique of quick searing and saucing is common in stir-fry traditions, adapted here to a skillet-friendly method.

Seasonal Adaptations

In spring swap broccoli for tender asparagus tips and add snap peas at the last minute for crunch. In cooler months, incorporate roasted shiitake mushrooms or thin-sliced carrots to add earthiness and extra volume. For a lighter summer version reduce honey by half and finish with a splash of citrus—orange or lime adds brightness and keeps the dish feeling seasonal.

Meal Prep Tips

For efficient meal prep, cook and cool the chicken and broccoli separately, then portion into airtight containers with a small jar of sauce on the side. Reheat gently and toss everything together just before serving to preserve the crispness of the coating and the vibrancy of the broccoli. Use microwave-safe containers for quick single-serving reheats or heat on the stovetop for better texture control.

Every time I make this I’m reminded of how a few simple techniques—proper steaming, cold-shocking vegetables, and finishing sauce on low heat—can elevate a quick meal. It’s an approachable dish that rewards attention to small details and becomes a real family favorite. Give it a try and make it your own.