Ever have one of those nights where you’re staring into the fridge, torn between the desire for something deliciously savory and the commitment to eat well? The craving for sticky, flavorful takeout is real, but so is the post-meal regret. That’s exactly why I developed this recipe in my test kitchen.
This isn’t just another stir-fry; it’s a strategic, flavor-packed solution that delivers the glossy, umami-rich joy of sesame chicken in a fraction of the time and calories. You get tender bites of chicken and crisp-tender broccoli, all enveloped in a sauce that’s the perfect balance of savory, sweet, and nutty. It’s the kind of meal that makes you feel like you’ve outsmarted the system.
This recipe is designed for real life—busy, demanding, and in need of reliable wins. Here’s why it works so well:
- One-pan convenience: From sear to sauce, everything happens in a single skillet. Less mess means more time to actually enjoy your evening.
- Big flavor, fast: The sauce comes together with pantry staples in minutes, delivering a complex taste that belies its simple ingredient list and quick cook time.
- Diet-flexible: Naturally dairy-free and easily adapted to be gluten-free or lower in sugar, this recipe fits various eating styles without sacrificing satisfaction.
- Meal prep hero: The components reheat beautifully, making it a fantastic option for packing lunches or planning ahead for a stress-free week.
- Kid-approved: The familiar, slightly sweet sauce and tender chicken are usually a hit with younger eaters, and you can easily adjust the veggie ratio.
- Nutritional balance: It’s a complete meal with lean protein, healthy fats from sesame oil, and a solid serving of green vegetables, all for under 350 calories a serving.
Ingredients You’ll Need
- Let’s gather our ingredients—this is where the magic starts. I’ve chosen each component for maximum impact with minimal fuss. The foundation is lean chicken breast and fresh broccoli, transformed by a sauce built from a handful of pantry heroes. Low-sodium soy sauce forms the savory base; I prefer it as it lets you control the salt level. Honey provides a clean sweetness that caramelizes slightly in the hot pan. The toasted sesame oil is non-negotiable—its deep, nutty aroma is the soul of the dish. Fresh garlic and ginger are essential for that bright, aromatic punch; please don’t use dried powder here. Cornstarch is our secret weapon for creating a restaurant-quality glossy sauce that clings to every piece. For the broccoli, look for firm, dark green florets with tight buds. Trust me, the quality of these few simple ingredients directly translates to the final, fantastic flavor on your plate.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Kitchen Equipment Needed
You don’t need any special gadgets for this recipe. A large skillet or wok is the main event—it should be big enough to hold all the ingredients without overcrowding, which is key for proper browning. A good sharp chef’s knife makes quick work of cubing the chicken and mincing the garlic.
You’ll need a cutting board, a medium bowl for the sauce, and a small bowl for the cornstarch slurry. A whisk is helpful for ensuring the slurry is perfectly smooth and lump-free. That’s truly it.
If you have a microplane for grating the ginger, it’s a nice bonus, but the side of a spoon works just fine.
How to Make Skinny Sesame Chicken and Broccoli Recipe
Step 1: Build Your Flavor Foundation
Start by making the sauce. In your medium bowl, whisk together the soy sauce, honey, rice vinegar, toasted sesame oil, minced garlic, and grated ginger. Believe me, taking a moment to smell this combination is half the fun—it’s fragrant and promising.
In a separate small bowl, whisk the cornstarch with the water until it’s a completely smooth, milky liquid with no lumps. Setting these aside now means you can cook seamlessly later, without scrambling. This mise en place is a professional habit that makes any recipe feel easier.
Step 2: Sear the Chicken to Perfection
This step is all about texture. Use paper towels to pat your chicken cubes thoroughly dry. This is my number one tip for avoiding steamed, rubbery chicken.
Season them lightly. Heat one tablespoon of oil in your large skillet over medium-high heat until it shimmers. Add the chicken in a single layer—if you crowd the pan, they’ll steam.
Let them cook undisturbed for a good 2-3 minutes to develop a beautiful golden-brown sear on one side before you give them a stir. Cook for another 3-4 minutes until just cooked through, then transfer to a plate.
Step 3: Crisp-Tender Broccoli in Minutes
In the same skillet, add the remaining oil. Toss in the broccoli florets. You’ll hear a satisfying sizzle.
Stir-fry them for 2-3 minutes. You’re looking for them to turn a vibrant green and become crisp-tender. If you like your broccoli softer, add a couple tablespoons of water to the pan and cover it for a minute to let it steam slightly.
This method gives you control over the final texture.
Step 4: The Glossy Sauce Magic
Now comes the fun part. Return the cooked chicken to the skillet with the broccoli. Give your cornstarch slurry a quick re-whisk (it can settle), then pour it into the bowl with the reserved sauce and whisk to combine.
Pour this mixture over the chicken and broccoli. Immediately start stirring. In just 1-2 minutes, you’ll witness the magic: the sauce will go from thin and watery to thick, glossy, and luxurious, coating every single piece.
Tip from me: once it thickens, take it off the heat quickly to prevent over-thickening.
Step 5: Finish and Serve with Flair
Remove the skillet from the heat. Sprinkle a generous tablespoon of sesame seeds over the top. For an extra flavor boost, toast the seeds in a dry pan for 30 seconds first.
Step back and admire your creation—the glossy sheen, the vibrant colors. Serve it immediately over your base of choice. The contrast of the hot, saucy chicken and broccoli with a bed of fluffy rice or cauliflower rice is simply perfect.
A few insights from my years in professional kitchens can elevate this simple dish from good to great:
- The Dry Chicken Rule: Moisture is the enemy of browning. Patting the chicken dry is the single most important step for getting caramelization instead of pale, steamed meat.
- Slurry Science: Always mix cornstarch with a cold liquid before adding it to heat. Adding powder directly to a hot sauce will cause instant, stubborn lumps. The slurry ensures a smooth, glossy finish.
- High Heat is Key: Don’t be shy with your burner temperature when searing the chicken and stir-frying the broccoli. A properly hot pan cooks food faster, retains texture, and develops complex flavors through the Maillard reaction.
- Sauce Thickness Control: The sauce will continue to thicken for a minute after you remove it from the heat. If it becomes too thick upon standing or reheating, simply stir in a splash of warm water or chicken broth to loosen it.
- Garnish for Impact: Toasting the sesame seeds, even for 30 seconds in a dry pan, unlocks their nutty oils and adds a profound depth of flavor and crunch that raw seeds simply can’t match.
Recipe Variations
- The beauty of this framework is how easily it adapts to what you have on hand or what you’re craving. Here are some tested variations I love:
- Spicy Sesame Chicken: Add 1-2 teaspoons of sriracha or a pinch of red pepper flakes to the sauce mixture for a gentle heat that builds.
- Vegetarian Power Bowl: Replace the chicken with extra-firm tofu (pressed and cubed) or a can of drained chickpeas. Sear the tofu the same way for a crispy exterior.
- Ginger-Garlic Boost: Double the amount of fresh ginger and garlic for an intensely aromatic version that’s fantastic when you’re feeling under the weather.
- Different Veggie Mix: Swap or supplement the broccoli with snap peas, bell peppers, sliced carrots, or bok choy. Add quicker-cooking veggies (like peas) in the last minute.
- Orange-Sesame Twist: Add the zest and juice of one orange to the sauce mixture for a bright, citrusy note that’s incredibly refreshing.
- Nutty Crunch: Stir in a handful of chopped roasted cashews or peanuts right before serving for added texture and richness.
- Gluten-Free & Lower Sugar: Use tamari instead of soy sauce and swap the honey for a monk fruit sweetener or a bit less pure maple syrup.
What to Serve With This Recipe
This sesame chicken and broccoli is a complete meal on its own, but the right sides can turn it into a feast. For a traditional feel, serve it over steamed jasmine or brown rice to soak up every drop of the delicious sauce. Cauliflower rice is my go-to for a low-carb option that still provides a satisfying base.
For a more substantial plate, start with a simple cucumber salad tossed with rice vinegar and a pinch of salt—its cool crunch is the perfect contrast. If you’re feeding a crowd, pair it with vegetarian spring rolls or edamame sprinkled with sea salt for an easy appetizer. This dish is ideal for busy weeknights, but it’s also elegant enough for a casual Friday night dinner with friends.
Storage & Make-Ahead Instructions
- This recipe is a meal-prep dream. To store, let the dish cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3-4 days. The sauce may thicken and congeal when cold—this is normal. The best way to reheat is in a skillet over medium-low heat with a tiny splash of water or broth, stirring gently until hot throughout. You can also reheat individual portions in the microwave, covered, stirring halfway through. For longer storage, you can freeze it for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that the broccoli’s texture will become softer after freezing and reheating, but the flavor will still be excellent. You can also prep components ahead: cut the chicken and veggies, and mix the sauce (without the cornstarch slurry) a day in advance.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs will work well and offer a slightly richer flavor and more forgiving texture. The cooking time may be a minute or two longer.
Q: My sauce didn’t thicken. What happened?
The most common reason is that the cornstarch slurry wasn’t properly mixed or was added to a sauce that wasn’t hot enough. Ensure your slurry is smooth and your pan is on medium-high heat when you add the sauce. It should bubble and thicken within 1-2 minutes.
Q: Is this recipe gluten-free?
It can be easily made gluten-free by substituting the soy sauce with tamari or a certified gluten-free soy sauce. Always check the labels of your other ingredients, like rice vinegar, to be sure.
Q: Can I make this without any added sweetener?
Yes, but the flavor profile will change significantly. The honey balances the saltiness of the soy sauce. You could omit it or use a very small amount of a zero-calorie sweetener that stands up to heat, but I recommend trying it with at least half the honey first.
Q: How can I tell when the chicken is done cooking?
The safest way is to use an instant-read thermometer. Chicken is safely cooked at 165°F (74°C). Visually, the juices should run clear, and the meat should be opaque all the way through when cut.
Q: Can I add the broccoli raw, or should I blanch it first?
You can absolutely add it raw as directed. Stir-frying it in the hot pan for a few minutes yields a crisp-tender texture. Blanching first is an extra step that isn’t necessary for this quick-cook method.
Q: What can I use if I don’t have rice vinegar?
Apple cider vinegar or white wine vinegar mixed with a tiny pinch of sugar is the best substitute. Avoid strong vinegars like balsamic or distilled white vinegar.
Final Thoughts
This Skinny 15-Minute Sesame Chicken and Broccoli is more than just a recipe; it’s a reliable tool for your cooking repertoire. It proves that eating well doesn’t require complicated techniques or hours in the kitchen—just smart choices and a handful of flavorful ingredients. The combination of speedy prep, minimal cleanup, and a result that genuinely rivals takeout is what makes it a permanent fixture in my own weekly rotation.
I encourage you to make it your own with the variations that suit your taste. When you try it, I’d love to hear how it turned out for you. Share your creations online and tag me, or leave a comment below with your feedback.
Now, go enjoy that delicious, guilt-free bowl you just whipped up
Skinny 15-Minute Sesame Chicken and Broccoli
Equipment
- Large skillet or wok
- Sharp chef’s knife and cutting board
- Mixing bowls (small and medium)
- Whisk
Ingredients
- 1.5 lbs boneless, skinless chicken breast cut into 1-inch cubes
- 3 tbsp low-sodium soy sauce or tamari for gluten-free
- 2 tbsp honey or pure maple syrup
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tbsp cornstarch
- 2 tbsp water
- 4 cups broccoli florets fresh, about 1 large head
- 1 tbsp sesame seeds for garnish
- 2 tbsp avocado oil or other high-heat oil, divided
Instructions
- In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. In a separate small bowl, make a slurry by whisking the cornstarch with 2 tablespoons of water until completely smooth. Set both aside.
- Pat the chicken cubes very dry with paper towels—this is crucial for getting a good sear, not a steam. Season lightly with a pinch of salt and pepper. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat until shimmering.
- Add the chicken to the hot skillet in a single layer, working in batches if needed to avoid crowding. Let it cook undisturbed for 2-3 minutes to get a golden sear on one side before stirring. Cook for another 3-4 minutes until the chicken is cooked through. Transfer to a clean plate.
- Add the remaining 1 tablespoon of oil to the same skillet. Add the broccoli florets and stir-fry for 2-3 minutes until they are bright green and crisp-tender. You can add a splash of water and cover for a minute if you prefer softer broccoli.
- Return the cooked chicken to the skillet with the broccoli. Give the cornstarch slurry a quick re-whisk, then pour it into the reserved sauce mixture. Pour this combined sauce over the chicken and broccoli. Cook, stirring constantly, for 1-2 minutes until the sauce thickens, becomes glossy, and coats everything beautifully.
- Remove from heat. Sprinkle generously with sesame seeds. Serve immediately over cauliflower rice, brown rice, or quinoa for a complete meal.