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A quick and healthier homemade sesame chicken and broccoli stir-fry that’s ready in about 15 minutes, featuring tender chicken pieces and crisp-tender broccoli coated in a sweet and savory sauce.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 1.25 pounds boneless skinless chicken breast, cut into bite-sized pieces
  • 1 ½ teaspoons cornstarch
  • 1 ½ teaspoons cold water
  • ¼ cup light brown sugar, packed
  • ¼ cup low-sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons hoisin sauce
  • 1 to 2 tablespoons chili garlic sauce, adjust to heat preference
  • 2 teaspoons ground ginger
  • 5 cups broccoli florets
  • Salt and pepper, optional and to taste
  • Sesame seeds, for garnish

Instructions

  1. Cut the chicken into bite-sized pieces.
  2. Heat the olive oil and sesame oil in a large skillet over medium-high heat; add the chicken and cook about 5 minutes, stirring and flipping, until almost cooked through.
  3. Whisk cornstarch and cold water in a small bowl to make a slurry and set aside.
  4. Combine brown sugar, soy sauce, honey, hoisin sauce, chili garlic sauce, and ground ginger in a medium saucepan; stir and bring to a boil over medium heat, letting it bubble gently for 1 minute.
  5. Slowly whisk the cornstarch slurry into the boiling sauce and continue whisking until the sauce thickens and becomes glossy, about 2 to 3 minutes.
  6. Push the chicken to one side of the skillet, add the broccoli to the other side, pour the thickened sauce evenly over the chicken and broccoli, and gently stir to coat.
  7. Cover the skillet and cook about 5 minutes, until the broccoli is crisp-tender.
  8. Season with salt and pepper if desired and sprinkle with sesame seeds.

Notes

Broccoli should be cooked to crisp-tender to avoid mushiness, as it will soften further after removing from heat., Adjust chili garlic sauce to control the heat level, starting with 1 tablespoon for mild spice., Serve over plain white rice or cauliflower rice to reduce carbs., Protein alternatives include boneless skinless chicken thighs, firm tofu, or shrimp, adjusting cooking times accordingly., Vegetable alternatives include snap peas, sliced bell peppers, thin carrot slices, or snow peas to add extra crunch and color., For gluten-free options, replace low-sodium soy sauce with tamari or coconut aminos and keep cornstarch or arrowroot powder as the thickener., Modify sweetness by reducing brown sugar or honey, or substitute honey with maple syrup., Leftovers store well in the refrigerator up to 5 days and freeze up to 3 months, though broccoli texture softens after freezing., Reheat leftovers in the microwave for about 30 seconds or until heated through.

Nutrition

Find it online: https://cookingcrumbs.com/skinny-15-minute-sesame-chicken-and-broccoli/