Sesame Chicken and Broccoli is one of those dishes that has become a staple in our household. Initially, I was a bit hesitant – my kids can be picky eaters, especially when it comes to vegetables. But the first time I made this, the aroma alone was enough to draw them into the kitchen, and the taste… well, let’s just say there were very few leftovers. What I love most about this recipe is its perfect balance of flavors and textures. The crispy, yet tender chicken, coated in a sweet and savory sesame sauce, paired with perfectly cooked, slightly crunchy broccoli – it’s a symphony in your mouth! It’s become a regular weeknight dinner for us because it’s not only delicious but also relatively quick and easy to prepare, even on busy evenings. Plus, knowing that we’re getting a good dose of protein and vegetables makes me feel good about serving it to my family. If you’re looking for a crowd-pleasing, flavorful dish that’s sure to become a new family favorite, look no further. This Sesame Chicken and Broccoli recipe is a winner!

Ingredients

• Chicken Breasts: 2 lbs, boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces. This is the star protein of the dish, providing a lean and satisfying base.
• Broccoli Florets: 4 cups, fresh broccoli florets, cut into bite-sized pieces. Broccoli adds a healthy dose of fiber, vitamins, and a pleasant textural contrast to the chicken.
• Cornstarch: ½ cup, divided. Cornstarch is crucial for creating a crispy coating on the chicken and thickening the delicious sesame sauce.
• Egg: 1 large egg, lightly beaten. The egg helps the cornstarch adhere to the chicken, creating a better crust when frying or baking.
• Soy Sauce: ½ cup, low sodium soy sauce. Soy sauce provides the foundational savory and umami flavor for both the chicken marinade and the sesame sauce. Using low sodium helps control the saltiness.
• Rice Vinegar: ¼ cup, unseasoned rice vinegar. Rice vinegar adds a subtle tang and acidity to the sauce, balancing the sweetness and richness.
• Sesame Oil: 2 tablespoons, toasted sesame oil. Sesame oil is key to the authentic flavor of this dish, imparting a nutty and aromatic essence.
• Honey: ¼ cup, or maple syrup for a vegan option. Honey (or maple syrup) provides sweetness and helps to create a glossy, slightly sticky sauce.
• Brown Sugar: 2 tablespoons, packed light brown sugar. Brown sugar adds depth of sweetness and a hint of molasses flavor to the sesame sauce.
• Garlic: 2 cloves, minced. Garlic provides a pungent and aromatic base note to the sauce, enhancing the overall flavor profile.
• Ginger: 1 tablespoon, freshly grated ginger. Fresh ginger adds a warm, spicy, and slightly citrusy flavor that complements the sesame and soy sauce beautifully.
• Red Pepper Flakes: ½ teaspoon, or to taste (optional). Red pepper flakes provide a touch of heat and complexity, but can be adjusted or omitted based on spice preference.
• Sesame Seeds: 2 tablespoons, toasted sesame seeds, for garnish. Toasted sesame seeds add a nutty flavor, visual appeal, and a slight crunch as a final touch.
• Cooking Oil: Vegetable oil or canola oil, for frying or baking. A neutral oil with a high smoke point is ideal for cooking the chicken and broccoli.
• Water: ¼ cup, water. Water helps to thin the sauce to the desired consistency and allows it to coat the chicken and broccoli evenly.

Instructions

1. Prepare the Chicken: Begin by preparing the chicken. In a medium bowl, combine half of the cornstarch (¼ cup) with the lightly beaten egg. Mix well to create a smooth slurry. Add the bite-sized chicken pieces to the bowl. Toss the chicken thoroughly to ensure each piece is evenly coated with the cornstarch and egg mixture. This coating is essential for achieving crispy chicken. Let the chicken marinate for at least 15 minutes, or up to 30 minutes, while you prepare the sauce and broccoli. Marinating allows the cornstarch and egg mixture to tenderize the chicken slightly and create a better crust during cooking.
2. Prepare the Sesame Sauce: While the chicken is marinating, prepare the flavorful sesame sauce. In a separate medium bowl or a liquid measuring cup, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), brown sugar, minced garlic, grated ginger, red pepper flakes (if using), and water. Whisk vigorously until all the ingredients are well combined and the sugar is dissolved. Taste the sauce and adjust seasonings as needed. You may want to add a touch more honey for sweetness, soy sauce for saltiness, or red pepper flakes for more heat, depending on your preference. Set the sauce aside.
3. Prepare the Broccoli: Wash the broccoli florets thoroughly under cold water. Cut them into bite-sized pieces, ensuring they are roughly the same size as the chicken pieces for even cooking. You can blanch the broccoli for a few minutes if you prefer a slightly softer texture, but for a crisp-tender result, we will cook it directly with the chicken. Blanching can be done by briefly boiling the broccoli florets for 2-3 minutes, then immediately plunging them into ice water to stop the cooking process. This helps retain their vibrant green color and some of their crispness. However, for this recipe, we will skip blanching for a quicker cooking process and aim for a slightly more robust broccoli texture.
4. Cook the Chicken (Frying Method – Option 1): Heat about ½ inch of cooking oil in a large skillet or wok over medium-high heat. The oil should be hot enough that a drop of water sizzles immediately. Carefully add the marinated chicken pieces in a single layer, being careful not to overcrowd the pan. Work in batches if necessary to avoid overcrowding, which can lower the oil temperature and result in steamed rather than crispy chicken. Fry the chicken for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Remove the cooked chicken from the skillet and place it on a wire rack or paper towel-lined plate to drain excess oil and maintain crispiness.
5. Cook the Chicken (Baking Method – Option 2): Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the marinated chicken pieces with a tablespoon or two of cooking oil. Spread the chicken in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Bake for 20-25 minutes, flipping halfway through, or until the chicken is cooked through and lightly browned. Baking is a healthier option than frying and still produces delicious, tender chicken.
6. Cook the Broccoli (Stir-Fry Method – Option 1): In the same skillet or wok used for frying the chicken (after removing the excess oil, if any), or in a clean skillet, add a tablespoon of cooking oil and heat over medium-high heat. Add the broccoli florets and stir-fry for 3-5 minutes, until they are bright green and slightly tender-crisp. Stir-frying quickly in hot oil helps to retain the broccoli’s color and nutrients while achieving a desirable texture. If you prefer softer broccoli, you can stir-fry for a slightly longer duration or add a tablespoon of water and cover the skillet for a minute or two to steam them slightly.
7. Cook the Broccoli (Roasting Method – Option 2): If you baked the chicken, you can roast the broccoli alongside it. Toss the broccoli florets with a tablespoon of cooking oil, salt, and pepper. Spread them in a single layer on a separate baking sheet or on the same baking sheet if there is enough space, ensuring they are not overcrowded. Roast in the preheated oven (400°F/200°C) for 15-20 minutes, or until tender-crisp and slightly browned. Roasting broccoli brings out its natural sweetness and creates slightly caramelized edges, adding another layer of flavor.
8. Combine and Glaze: Once the chicken and broccoli are cooked, it’s time to bring everything together. If you stir-fried the broccoli in the same skillet used for frying the chicken, you can simply add the cooked chicken back to the skillet. If you baked the chicken and roasted the broccoli, transfer both to a large skillet or wok. Pour the prepared sesame sauce over the chicken and broccoli. Heat over medium heat and stir gently to coat everything evenly with the sauce. Continue to cook for 2-3 minutes, allowing the sauce to thicken slightly and glaze the chicken and broccoli beautifully. The cornstarch in the chicken coating and the sauce will help it thicken as it heats up.
9. Thicken the Sauce (If Needed): If you prefer a thicker sauce, you can make a cornstarch slurry. In a small bowl, whisk together 1 teaspoon of cornstarch with 2 teaspoons of cold water until smooth. Pour this slurry into the skillet with the chicken, broccoli, and sauce. Stir continuously and cook for another 1-2 minutes, or until the sauce reaches your desired consistency. The cornstarch slurry will quickly thicken the sauce as it heats.
10. Garnish and Serve: Remove the Sesame Chicken and Broccoli from the heat. Transfer it to a serving dish or individual plates. Garnish generously with toasted sesame seeds. Serve immediately while hot and flavorful. Sesame seeds add a final touch of nutty flavor and visual appeal.

Nutrition Facts

(Per Serving, approximate values)

• Serving Size: 1.5 cups (approximate)
• Calories: 450-550 kcal (depending on cooking method and portion size)
• Protein: 40-50g

(Note: Nutritional values are estimates and can vary based on specific ingredients, brands, and portion sizes. For precise nutritional information, use a nutrition calculator and input the exact ingredients used.)

Preparation Time

• Prep Time: 20 minutes (includes chopping vegetables, preparing marinade and sauce)
• Marination Time: 15-30 minutes (for chicken)
• Cook Time: 25-35 minutes (depending on cooking method – frying or baking)
• Total Time: 1 hour to 1 hour 25 minutes (from start to finish)

This Sesame Chicken and Broccoli recipe is designed to be relatively quick and straightforward to prepare, making it perfect for weeknight meals. While the total time is around an hour, much of it is hands-off marinating and cooking time, allowing you to multitask or relax while the dish is coming together.

How to Serve

This delicious Sesame Chicken and Broccoli is incredibly versatile and can be served in various ways to create a complete and satisfying meal. Here are some serving suggestions:

• Over Rice:
  • White Rice: Classic and simple, white rice is a perfect neutral base that absorbs the flavorful sesame sauce beautifully. Jasmine rice or basmati rice are excellent choices for their aroma and texture.
  • Brown Rice: For a healthier option, serve over brown rice. Brown rice adds a nutty flavor and more fiber, complementing the dish while increasing its nutritional value.
  • Quinoa: Another healthy and gluten-free alternative, quinoa provides a good source of protein and a slightly nutty flavor that pairs well with Sesame Chicken and Broccoli.
• With Noodles:
  • Lo Mein Noodles: Stir-fried lo mein noodles are a fantastic accompaniment. You can toss them with a little sesame oil and soy sauce for extra flavor before adding the chicken and broccoli mixture on top.
  • Udon Noodles: Thick and chewy udon noodles are another great option. Their texture holds up well to the sauce and provides a satisfying bite.
  • Rice Noodles: For a lighter option, consider serving with thin rice noodles or vermicelli. These are quick to cook and provide a delicate base for the dish.
• As a Stir-Fry Bowl:
  • Grain Bowls: Create a complete and nutritious bowl by combining Sesame Chicken and Broccoli with your choice of grain (rice, quinoa), and adding other stir-fried or steamed vegetables like carrots, bell peppers, snap peas, or edamame.
  • Lettuce Wraps: For a low-carb option, serve the Sesame Chicken and Broccoli in crisp lettuce cups. This makes a refreshing and light meal, perfect for warmer weather.
• Side Dish Pairings:
  • Spring Rolls: Fresh spring rolls or crispy fried spring rolls make a delightful appetizer or side dish.
  • Egg Rolls: Classic egg rolls are another popular and satisfying side dish that complements Asian-inspired meals.
  • Miso Soup: A light and flavorful miso soup is a great way to start your meal or serve alongside the Sesame Chicken and Broccoli.
  • Asian Salad: A refreshing Asian-inspired salad with a light vinaigrette dressing can balance the richness of the main dish.
• Garnish Ideas:
  • Chopped Green Onions: Fresh green onions add a pop of color and a mild oniony flavor.
  • Extra Toasted Sesame Seeds: Sprinkle more toasted sesame seeds for enhanced flavor and visual appeal.
  • Chili Garlic Sauce or Sriracha: For those who like extra heat, offer chili garlic sauce or sriracha on the side.
  • Lime Wedges: A squeeze of fresh lime juice can brighten up the flavors and add a touch of acidity.

Additional Tips for Perfect Sesame Chicken and Broccoli

1. Chicken Marinade Time: While 15-30 minutes of marinating is sufficient, you can marinate the chicken for longer, up to 2 hours in the refrigerator. Longer marinating time allows the flavors to penetrate deeper into the chicken and tenderize it further. Just ensure it’s covered and refrigerated properly for food safety.
2. Crispy Chicken Secrets: For extra crispy chicken, consider double-dredging it in cornstarch. After the initial egg and cornstarch coating, dredge the chicken pieces again in dry cornstarch before frying or baking. This creates a thicker and crispier crust. Another tip is to fry the chicken in two stages: fry briefly at a lower temperature to cook through, then fry again at a higher temperature to achieve maximum crispiness just before serving.
3. Broccoli Cooking Perfection: Avoid overcooking the broccoli. It should be tender-crisp, retaining a slight bite. Overcooked broccoli becomes mushy and loses its vibrant green color and nutritional value. Whether you stir-fry or roast, keep an eye on it and cook just until it reaches the desired tenderness.
4. Sauce Consistency Control: If you prefer a thinner sauce, add a bit more water to the sauce mixture. If you want a thicker, stickier glaze, simmer the sauce for a longer time to reduce it, or use a cornstarch slurry as mentioned in the instructions. You can also adjust the sweetness and tanginess of the sauce by tweaking the honey/brown sugar and rice vinegar ratios to your taste.
5. Spice Level Adjustment: The ½ teaspoon of red pepper flakes provides a mild heat. If you prefer a spicier dish, increase the amount of red pepper flakes or add a pinch of cayenne pepper to the sauce. For a milder flavor, omit the red pepper flakes entirely. You can also serve chili garlic sauce or sriracha on the side for those who want to add their own level of spice.
6. Vegetable Variations: Feel free to add other vegetables to this dish. Bell peppers (red, yellow, or orange), snap peas, carrots, and mushrooms all work well and complement the flavors. Add them along with the broccoli or slightly before if they require longer cooking time. This is a great way to customize the dish and incorporate your favorite vegetables.
7. Make Ahead Tips: You can prepare the chicken marinade and sesame sauce ahead of time. Store them separately in airtight containers in the refrigerator for up to 2 days. You can also chop the broccoli in advance and store it in a sealed bag in the refrigerator for a day. When ready to cook, simply proceed with the cooking instructions. However, for the crispiest chicken, it’s best to cook it fresh.
8. Storage and Reheating: Leftover Sesame Chicken and Broccoli can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave it, but the chicken might lose some of its crispiness. For better results, reheat in a skillet over medium heat until heated through, or bake in the oven at 350°F (175°C) for about 10-15 minutes. Adding a tablespoon of water to the skillet or baking dish during reheating can help to prevent it from drying out.

Frequently Asked Questions (FAQ)

Q1: Can I use chicken thighs instead of chicken breasts?

A: Yes, absolutely! Chicken thighs are a great alternative to chicken breasts and can actually be more flavorful and moist. Boneless, skinless chicken thighs work best for this recipe. Just cut them into bite-sized pieces and follow the same instructions as with chicken breasts. Keep in mind that chicken thighs may take slightly longer to cook through, so ensure they reach an internal temperature of 165°F (74°C).

Q2: I don’t have rice vinegar, can I use another type of vinegar?

A: While rice vinegar is ideal for its mild and slightly sweet flavor, you can substitute it with other types of vinegar in a pinch. White wine vinegar or apple cider vinegar are good substitutes, but use them sparingly as they are more acidic. Start with half the amount and taste, adding more gradually until you achieve the desired tanginess. Avoid using balsamic vinegar or malt vinegar as their flavors are too strong and will alter the overall taste of the sesame sauce.

Q3: Can I make this recipe gluten-free?

A: Yes, you can easily make this recipe gluten-free. The key is to substitute the soy sauce with tamari or coconut aminos, which are gluten-free soy sauce alternatives. Double-check that all other ingredients, like honey or brown sugar, are also certified gluten-free if you are highly sensitive. Cornstarch is naturally gluten-free, so it is safe to use. Serve the dish with rice or quinoa instead of noodles to keep it entirely gluten-free.

Q4: Can I make this recipe vegan?

A: Yes, with a few substitutions, you can make a delicious vegan version of Sesame Chicken and Broccoli. Replace the chicken with firm or extra-firm tofu, pressed to remove excess water and cut into bite-sized cubes, or use cauliflower florets for a vegetable-based option. Use maple syrup instead of honey in the sauce to keep it vegan. Follow the cooking instructions, adjusting cooking times as needed for tofu or cauliflower.

Q5: How can I make the sesame sauce less sweet?

A: If you prefer a less sweet sesame sauce, you can reduce the amount of honey and brown sugar in the recipe. Start by halving the amounts and taste the sauce. You can also add a splash of rice vinegar or soy sauce to balance the sweetness. Some people also like to add a touch of Dijon mustard for a savory depth that cuts through the sweetness.

Q6: Can I bake the chicken and broccoli together on the same baking sheet?

A: Yes, you can bake the chicken and broccoli together to save time and dishes. Toss both the marinated chicken and broccoli florets with a bit of cooking oil, salt, and pepper. Spread them in a single layer on a large baking sheet, ensuring they are not overcrowded. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through, or until the chicken is cooked through and the broccoli is tender-crisp.

Q7: What’s the best way to toast sesame seeds?

A: Toasting sesame seeds enhances their nutty flavor significantly. You can toast them in a dry skillet over medium heat. Place the sesame seeds in a skillet and cook, stirring frequently, for 2-3 minutes, or until they are lightly golden and fragrant. Be careful not to burn them, as they can go from toasted to burnt quickly. Alternatively, you can toast them in the oven at 350°F (175°C) for 5-7 minutes, spreading them in a single layer on a baking sheet and checking them frequently.

Q8: Can I add more vegetables to this dish?

A: Absolutely! Sesame Chicken and Broccoli is a great base recipe to which you can add a variety of other vegetables. Sliced carrots, bell peppers (any color), snap peas, snow peas, mushrooms, baby corn, and water chestnuts are all excellent additions. You can add them to the skillet along with the broccoli and stir-fry or roast them together. Get creative and use your favorite vegetables or whatever you have on hand to customize this dish to your liking.

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