When Tuesday chaos hits and everyone’s hangry, this Skinny Sesame Chicken and Broccoli recipe swoops in like a superhero. No joke, the first time I threw this together was pure desperation mode. Soccer practice had run late, my youngest was melting down over math homework, and takeout felt like the only option. But then I remembered I had chicken and broccoli sitting in the fridge, and this recipe was born out of sheer necessity.
Table of Contents
Ingredients for Skinny Sesame Chicken and Broccoli
Let me walk you through what you’ll need for this weeknight winner. I keep these ingredients on hand because this recipe has earned its spot in our regular rotation. The beauty here is that everything’s probably already in your pantry and fridge, and if not, it’s all easy to grab at any grocery store.
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces before cooking)
- ½ cup low-sodium soy sauce – I recommend Kikkoman low-sodium to control the saltiness
- ¼ cup honey (pure honey gives the best flavor)
- ¼ cup rice vinegar
- 2 tablespoons sesame oil – My preference is toasted sesame oil for that deeper, nuttier taste
- 2 tablespoons cornstarch
- 1 tablespoon water
- 1 tablespoon fresh ginger (grated) – In my experience, fresh ginger beats dried every single time
- 2 cloves garlic (minced)
- ¼ teaspoon red pepper flakes (adjust based on your heat tolerance)
- 4 cups broccoli florets – I usually buy pre-cut florets to save precious minutes on busy nights
- 2 tablespoons green onions (chopped for garnish)
- 1 tablespoon sesame seeds (optional but adds nice texture)
- Salt and black pepper to taste
- 1 tablespoon olive oil or cooking spray for the pan
Step-by-Step Instructions
I recommend having everything prepped before you start cooking, as this moves quickly once the pan heats up. In my experience, a little mise en place makes the difference between smooth sailing and kitchen chaos.
Step 1: Cut your chicken breasts into uniform bite-sized pieces, about 1-inch cubes. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes until well blended. Set this sauce aside to let those flavors mingle.
Step 2: In a separate small bowl, mix the cornstarch with water to create a smooth slurry with no lumps. Stir it well and set aside. This will give your sauce that gorgeous glossy coating at the end.
Step 3: Heat a large skillet or wok over medium-high heat and add 1 tablespoon of olive oil, swirling to coat the bottom. Let the pan get properly hot before adding the chicken – you should see a shimmer on the oil surface.
Step 4: Add the chicken pieces in a single layer (work in batches if needed to avoid crowding). Season with salt and pepper, then let them sear without moving for about 2 minutes. Stir-fry for another 3-5 minutes until the chicken is cooked through with golden edges. The internal temperature should reach 165°F. Transfer to a clean plate.
Step 5: In the same skillet (don’t clean it – those browned bits add flavor), add the broccoli florets. Stir-fry for 4-5 minutes until they turn bright green and develop some charred spots while remaining crisp-tender. If your florets are large, they may need the full 5 minutes.
Step 6: Return the cooked chicken to the skillet with the broccoli. Pour the prepared sauce over everything and toss well to coat. Let the mixture bubble and simmer for about 1 minute.
Step 7: Give your cornstarch slurry a quick stir (it settles), then pour it into the skillet. Cook for 2-3 minutes, stirring constantly, until the sauce thickens to a syrupy consistency that clings to the chicken and broccoli like a glaze.
Step 8: Remove from heat immediately and sprinkle with sesame seeds and chopped green onions. Serve hot over steamed jasmine rice, quinoa, or enjoy it on its own for a lighter meal.
Perfect Pairings for Skinny Sesame Chicken and Broccoli
This stir-fry shines alongside sides that complement its Asian-inspired sweet-savory profile without competing for attention.
Coconut Rice: Fluffy coconut chicken and rice adds subtle sweetness that pairs beautifully with the honey-soy glaze while soaking up every drop of sauce.
Cauliflower Fried Rice: For a low-carb option, cauliflower rice keeps things light and adds extra vegetables without weighing you down after this already veggie-forward meal.
Asian Cucumber Salad: Cool, crisp cucumbers dressed with rice vinegar provide refreshing contrast to the warm stir-fry and help balance the sauce’s sweetness.
Garlic Green Beans: If you want more vegetables, quick-sautéed green beans with garlic echo the Asian flavors while adding another green component to your plate.
Simple Sticky Garlic Chicken Noodles: Transform this into a complete noodle bowl situation by serving over these flavorful noodles for serious comfort food vibes.
Storage & Serving Tips
Store leftover skinny sesame chicken and broccoli in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers equally delicious, though the broccoli will soften slightly.
When reheating, I recommend using a skillet over medium heat with a splash of water or low-sodium chicken broth to revive the sauce. Microwave works in a pinch (heat in 30-second intervals, stirring between), but stovetop reheating preserves the texture better and prevents rubbery chicken.
This recipe adapts beautifully to meal prep. Pack it in containers with rice or chicken lo mein noodles for grab-and-go lunches. You can also serve it over zucchini noodles for a lighter twist, or toss with whole wheat spaghetti for an Asian-fusion pasta night. Try swapping the broccoli for snap peas or bell peppers based on what’s in your fridge.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, but thaw it completely and pat it very dry with paper towels first to avoid watery sauce. Fresh broccoli gives better texture and color, but frozen works when that’s what you have.
How can I make this gluten-free?
Simply swap regular soy sauce for tamari or coconut aminos. Everything else in the recipe is naturally gluten-free, so that’s your only substitution needed.
Can I prep the sauce ahead of time?
Absolutely! The sauce keeps in an airtight container in the refrigerator for up to one week. Just give it a good shake before using since the ingredients will separate naturally during storage.
Skinny Sesame Chicken and Broccoli Stir-Fry
Ingredients
Equipment
Method
- Cut your chicken breasts into uniform bite-sized pieces, about 1-inch cubes. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes until well blended. Set this sauce aside to let those flavors mingle.
- In a separate small bowl, mix the cornstarch with water to create a smooth slurry with no lumps. Stir it well and set aside.
- Heat a large skillet or wok over medium-high heat and add 1 tablespoon of olive oil, swirling to coat the bottom. Let the pan get properly hot before adding the chicken.
- Add the chicken pieces in a single layer (work in batches if needed to avoid crowding). Season with salt and pepper, then let them sear without moving for about 2 minutes. Stir-fry for another 3-5 minutes until the chicken is cooked through with golden edges, reaching an internal temperature of 165°F. Transfer to a clean plate.
- In the same skillet, add the broccoli florets. Stir-fry for 4-5 minutes until they turn bright green and develop some charred spots while remaining crisp-tender.
- Return the cooked chicken to the skillet with the broccoli. Pour the prepared sauce over everything and toss well to coat. Let the mixture bubble and simmer for about 1 minute.
- Give your cornstarch slurry a quick stir, then pour it into the skillet. Cook for 2-3 minutes, stirring constantly, until the sauce thickens to a syrupy consistency that clings to the chicken and broccoli like a glaze.
- Remove from heat immediately and sprinkle with sesame seeds and chopped green onions. Serve hot over steamed rice, quinoa, or enjoy on its own.
