Honey Sesame Chicken with Roasted Broccoli and Jasmine Rice
Sweet and savory Asian-inspired chicken glazed in a glossy honey-soy sauce with fragrant garlic and ginger. Tender chicken pieces are pan-seared then simmered in the sticky glaze until perfectly coated. Served alongside fluffy sesame-scented jasmine rice and crispy roasted broccoli for a complete weeknight meal. The sauce strikes an ideal balance between honey sweetness and umami depth from soy sauce, while white wine vinegar adds brightness. Perfect for busy families seeking restaurant-quality flavors at home.
Ingredients
- 2 clove Garlic, minced
- 1 thumb Ginger, peeled and minced
- 2 unit Scallions, trimmed and sliced
- ¾ cup Jasmine Rice
- 8 ounce Broccoli Florets
- 12 ounce Chicken Breasts
- 1 teaspoon Cornstarch
- 2 tablespoon Honey
- 2 tablespoon Soy Sauce
- 5 teaspoon White Wine Vinegar
- 1 tablespoon Sesame Oil
- 1 tablespoon Sesame Seeds
- 2 tablespoon Vegetable Oil
- Salt
- Pepper
Instructions
- 1
Adjust oven rack to top position and preheat oven to 425 degrees
- 2
Wash and dry all produce
- 3
Bring water and salt to boil in small pot
- 4
Mince garlic and ginger, slice scallions separating whites from greens
- 5
Add rice to boiling water, cover and reduce to low simmer for 15-18 minutes
- 6
Toss broccoli with oil, salt and pepper on baking sheet and roast 15-20 minutes
- 7
Season chicken with salt and pepper, then sear in oiled pan until browned on both sides
- 8
Remove chicken from pan and wipe pan clean
- 9
Whisk together water, cornstarch, honey and soy sauce until smooth
- 10
Saute garlic, ginger and scallion whites in pan until fragrant
- 11
Add vinegar and simmer until almost evaporated
- 12
Stir in sauce mixture and bring to boil until thickened
- 13
Add sesame oil and return chicken to pan, coating in sauce until cooked through
- 14
Fluff rice with fork, season with salt and remaining sesame oil
- 15
Plate rice, top with chicken, add broccoli and garnish with scallion greens and sesame seeds
Tips
If sauce becomes too thick while cooking, stir in a splash of water to reach desired consistency.
Pat chicken completely dry before seasoning to ensure proper browning and prevent oil splatter.
Toast sesame seeds in a dry pan for extra nutty flavor before garnishing.
Good to Know
Refrigerate leftovers up to 3 days. Store rice, chicken and broccoli in separate containers.
Rice can be cooked 2 days ahead. Sauce can be prepared 1 day ahead and refrigerated.
Serve immediately while chicken is hot and sauce is glossy. Rice should be fluffy and warm.
Common Mistakes
Don't overcook chicken to avoid dryness - it continues cooking in the sauce.
Whisk sauce mixture thoroughly to avoid cornstarch lumps.
Keep heat medium-low when cooking aromatics to prevent burning.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen broccoli instead of fresh?
Yes, but reduce roasting time to 10-12 minutes and pat dry before seasoning to prevent excess moisture.
How long will the leftovers keep in the refrigerator?
Properly stored leftovers will keep for up to 3 days. Reheat gently to maintain sauce consistency.
Can I make this dish gluten-free?
Replace soy sauce with tamari and ensure all other ingredients are certified gluten-free for complete dietary compliance.