Description

A flavorful and saucy chicken and broccoli dish with a sweet and savory sticky glaze, perfect for a quick weeknight meal that tastes better than takeout.

Ingredients

Units Scale

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
2 cups broccoli florets
2 tablespoons vegetable oil
1/4 cup soy sauce
1/4 cup honey
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon cornstarch
1/4 cup water
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1/2 teaspoon red pepper flakes (optional)
2 green onions, sliced (for garnish)
Sesame seeds (optional, for garnish)

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Instructions

In a small bowl, whisk together soy sauce, honey, hoisin sauce, rice vinegar, cornstarch, and water to create the sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
In the same skillet, add the remaining tablespoon of oil and sauté garlic and ginger for about 1 minute.
Add the broccoli florets and stir-fry for 2-3 minutes until just tender-crisp.
Return the cooked chicken to the skillet. Pour in the sauce and stir to combine.
Cook for 2-3 more minutes, stirring frequently, until the sauce thickens and coats the chicken and broccoli.
Remove from heat and garnish with sliced green onions and sesame seeds if desired.
Serve hot over steamed rice or noodles.

Notes

You can substitute chicken breast for thighs if preferred.
Adjust the amount of honey to taste for sweetness.
For a spicier version, increase the red pepper flakes.
Use frozen broccoli if fresh isn’t available, just steam it first.

Nutrition

Serving Size: 1 serving
Calories: 340
Sugar: 14g
Sodium: 850mg
Fat: 14g
Saturated Fat: 2.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 28g
Cholesterol: 75mg