Description
Comfort meets convenience in this better-than-takeout sticky chicken and broccoli recipe, offering a delightful twist on a classic Asian-inspired dish. Savory glazed chicken and crisp broccoli create a perfect balance of flavors you’ll crave again and again.
Ingredients
Scale
- 1 ½ lb (680 g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 cups broccoli florets
- ⅓ cup low-sodium soy sauce
- ⅓ cup honey
- ¼ cup hoisin sauce
- 2 tbsps cornstarch
- 2 tbsps vegetable oil
- 2 tbsps rice vinegar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tsp grated fresh ginger (or ½ tsp ground ginger)
- ¼ tsp red pepper flakes (optional)
- Salt and pepper, to taste
- Cooked white rice, for serving
- Sesame seeds and green onions, for garnish (optional)
Instructions
- Preparation: Thoroughly coat chicken pieces with cornstarch, salt, and pepper, ensuring uniform coverage.
- Searing Chicken: Heat oil in a large skillet over medium-high heat. Arrange chicken in a single layer and cook 5-7 minutes, rotating periodically until golden and fully cooked. Transfer chicken to a side plate.
- Broccoli Preparation: In the same skillet, add remaining oil and broccoli with a water splash. Cover and steam 2-3 minutes until crisp-tender. Uncover and cook additional 2 minutes to eliminate excess moisture.
- Sauce Creation: Whisk together soy sauce, honey, hoisin sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes in a separate bowl until smoothly combined.
- Combining Elements: Return chicken to skillet with broccoli, pour prepared sauce over the mixture, and thoroughly toss to ensure complete coating.
- Finishing: Simmer 3-4 minutes, allowing sauce to caramelize and develop a glossy, clingy consistency.
- Serving: Plate over steamed rice, optionally garnishing with sesame seeds and chopped green onions for enhanced flavor and visual appeal.
Notes
- Ensure each chicken piece is evenly and thoroughly coated with cornstarch for a crispy, golden exterior that locks in moisture.
- Maintain medium-high heat to achieve perfect browning without burning the chicken, watching closely and turning pieces to cook uniformly.
- Cover and steam broccoli briefly to retain vibrant green color and crisp texture, avoiding overcooking that leads to mushy vegetables.
- Simmer sauce just long enough to thicken and become sticky, stirring occasionally to prevent burning and ensure even coating on chicken and broccoli.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg