Servings: 4
Equipment
- Frying pan or wok
Ingredients
For the chicken:
- 4 chicken breasts skinless, boneless
- 2 tablespoons sesame oil or vegetable oil
- 2 tablespoons corn starch
- 2-3 cups broccoli florets
- Salt and pepper to taste
For the sauce:
- 2 tablespoons honey
- ¼ cup soy sauce low sodium preferred
- 2 teaspoons sesame oil or vegetable oil
- 2 tablespoons orange juice
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 1 tablespoon ketchup
- 1 teaspoon sesame seeds black and white
- Salt and pepper to taste
Garnish:
- ½ lemon
- Green onions
Instructions
- Prep the chicken: Cut the chicken into bite-sized pieces. Season the chicken with salt, pepper, and cornstarch. Mix well.
- Prep the broccoli: Rinse and drain the broccoli florets. Use a steamer basket and steam the broccoli for 10-12 minutes.
- Make the sauce: Add the sesame oil, garlic, honey, soy sauce, orange juice, ketchup, sesame seeds, ginger, salt, and pepper in a medium-sized bowl. Mix well until all ingredients are combined. Set aside.
Cook the chicken:
- Heat 2 tablespoons of sesame oil in a frying pan or large skillet over medium-high heat. Add the chicken to the skillet and stir fry until golden brown and fully cooked (about 5-7 minutes).
- Pour half of the sauce over the chicken and cook for 6-7 minutes. Then add the remaining sauce and cook for 3-4 minutes. Turn off the heat.
- Add the broccoli to the chicken and stir gently. Add salt and pepper if needed.
- Add more sesame seeds if needed, and squeeze a lemon. Sprinkle with chopped green onion and serve.
Notes
- Adding the sauce in two parts gives a perfect consistency—sticky without being too thick or dry. The first half caramelizes with the chicken, creating a rich, glossy finish, while the second half keeps the dish fresh and saucy.
- Do not overcrowd the pan while cooking to ensure the chicken is tender and juicy. If needed, cook the chicken in batches to give each piece enough space to brown properly.
- While broccoli pairs beautifully with this dish, you can substitute other vegetables, such as bell peppers, snap peas, or carrots.
Nutrition
Calories: 426kcal | Carbohydrates: 20g | Protein: 51g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1123mg | Potassium: 1073mg | Fiber: 2g | Sugar: 12g | Vitamin A: 391IU | Vitamin C: 55mg | Calcium: 49mg | Iron: 2mg
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