This post may include affiliate links which means I may earn a commission on qualifying purchases at no additional cost to you. My Cuban husband and our daughter always enjoy having rice. This recipe goes equally well with white rice or brown rice. For both options, Lundenberg is my favorite brand. This recipe also pairs well with an Asian-style noodle like a soba or Lotus Foods rice & millet ramen. I always stock up when it’s on sale at Costco!
Honey Garlic Chicken with Broccoli
This is a quick weeknight recipe that also works well for meal prepped lunches. Prep Time: 10 minutesCook Time: 25 minutesTotal Time: 35 minutesServings: 4-6 Ingredients for the chicken and broccoli
4 breasts or 6 boneless, skinless chicken thighs 2 tablespoons sesame oil (can sub avocado oil for something flavorless) 2 tablespoons cornstarch 2-3 cups broccoli florets (fresh or frozen) Salt and black pepper (to taste) Green onion , optional for serving
For the sauce:
2 tablespoons honey ¼ cup soy sauce or coconut aminos I use San-J organic soy sauce 2 teaspoons sesame oil 2 tablespoons orange juice 2 garlic cloves, minced 1 teaspoon ginger, grated (can use jarred ginger instead of freshly grated) 1 tablespoon ketchup (I use Primal Kitchen unsweetened) 1 teaspoon sesame seeds Salt and pepper to taste
To serve:
A half lemon, optional Green onion
How to make weeknight honey garlic chicken
First, prepare your ingredients. Cut the chicken into uniformly sized pieces that are about .5". You can make larger 1" cubes, but they’ll take longer to cook. Rinse and drain the broccoli florets, if using fresh. To make the sauce:
Add the sesame oil, garlic, honey, soy sauce, orange juice, ketchup, sesame seeds, ginger, salt, and pepper to taste in a medium-sized bowl.
Mix well until all ingredients are combined.
Set aside.
To prepare the broccoli: If using fresh broccoli, use a steamer basket and steam the broccoli for 10-12 minutes -or- steam the broccoli in a pot of boiling water. Heat about an inch and a half of water to boiling, add broccoli to the boiling water, and cook for 7-10 minutes or until tender crisp. If you’re using frozen broccoli, steam in the bag (if it’s a bag streamable type) or add the frozen florets to a pot with boiling water and cook for 7-10 minutes, or until tender crisp. To cook the chicken: Heat 2 tablespoons of sesame oil in a large skillet over medium heat. Season the chicken with salt, pepper, and cornstarch. Mix well to coat the chicken. Add the chicken to the skillet and cook until golden brown (about 5-7 minutes). How long this takes will depend on how big your chicken pieces are. Pour half of the sauce over the chicken and cook for 6-7 minutes. 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 to taste. Heat lovers will appreciate a bit of red pepper flakes, too! Add more sesame seeds if desired and squeeze a lemon. You can use a teaspoon of lemon juice if you don’t have a fresh lemon. Sprinkle with chopped green onion and serve. Don’t get sauce on your phone while you cook - grab your free printable recipe from the recipe card below!
