This quick sesame chicken and broccoli recipe, originally from Averie Cooks, consists of everything I was craving this week. (Yes, I was actually craving broccoli). It’s simple enough to make on a weeknight, and the leftovers are great for lunches the next day. Perfect for meal prep, you get a good serving of vegetable, protein, and grain, all in one dish.

It truly tastes like Chinese take-out with the added bonus of knowing exactly how it is prepared, and with ingredients of your choosing.

Sesame Chicken and Broccoli

Ingredients

1 Tbsp Olive Oil
1 Tbsp Sesame Oil
1.25 lbs of Boneless Skinless Chicken Breast, diced into bite-sized pieces
1 1/2 teaspoons Cornstarch
1 1/2 teaspoons Cold Water
1/4 cup Light Brown Sugar, packed
1/4 cup Low-sodium Soy Sauce
2 tablespoons Honey
2 tablespoons Oyster Sauce (Or similar sauce like Hoisin)
1-2 tablespoons Chili Garlic Sauce, or to taste
2 teaspoons Ground or Fresh Ginger Grated
5 cups Broccoli Florets

Optional: Salt and pepper, Sesame seeds for garnishing, and a side of your choice (Best served on a bed of rice)

Instructions

Add the oils and chicken to a large skillet. Cook over medium-high heat for about 5 minutes, or until the chicken is nearly cooked through. Stir and flip intermittently to ensure even cooking.

While the chicken cooks, add the cornstarch, and water to a bowl. Stir to dissolve, then set aside.

In a separate medium saucepan, add the brown sugar, soy sauce, honey, hoisin sauce, chili garlic sauce, and ginger. Stir to combine, and bring to a boil over medium heat. Allow it to bubble gently for 1 minute.

After the mixture is boiling, add the cornstarch slurry; whisk to combine. Bring the sauce to a boil and let it thicken for 2 to 3 minutes while whisking nearly constantly.

Push the chicken to one side of the skillet and then add the broccoli to the other side. Pour the sauce evenly over the chicken and broccoli, and gently stir to combine and coat evenly.

Cover the skillet and cook for about 5 minutes, or until broccoli is cooked as desired. Add salt and pepper if needed, and evenly sprinkle the sesame seeds. Serve immediately with rice.

Keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.

Related:

Cheesy Broccoli, Bacon, Carrot and Celery Slow Cooker Soup

Teriyaki Beef and Vegetable Skillet Recipe

Cheesy Broccoli, Carrot, and Potato Cream Soup