Skinny 15-Minute Sesame Chicken and Broccoli
A healthier, faster version of classic sesame chicken. Lean chicken and fresh broccoli are coated in a savory, slightly sweet sauce, all ready in under 15 minutes. Perfect for busy weeknights.
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.
Notes
Chef's Tips:
• The sauce will continue to thicken slightly off the heat. If it gets too thick, stir in a tablespoon of warm water.
• Do not skip toasting the sesame seeds for garnish—it adds a huge flavor boost in seconds.
• For extra veg, add sliced bell peppers or snap peas with the broccoli.
Food Safety:
• Use separate cutting boards for chicken and vegetables if possible.
• Ensure chicken reaches an internal temperature of 165°F (74°C).