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Sesame Chicken and Broccoli

Boneless chicken thighs and fresh broccoli tossed in a sweet sesame sauce and served over steamed jasmine rice.

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servings: 3

total time: 30 minutes

added on 01/06/2026

recipe by: Frankie

INGREDIENTS

THE RICE:
1 1/2 cups uncooked jasmine rice
2 1/4 cups water
THE SAUCE:
1/4 cup soy sauce
1/4 cup water
1 TBSP sesame oil
1 TBSP rice vinegar
1 TBSP raw honey
1 TBSP cornstarch
2 garlic cloves, minced
2 tsp freshly minced ginger
THE CHICKEN:
3 TBSP cornstarch
1 TBSP soy sauce
1 large egg
1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
2 TBSP plus 2 TBSP plus 1 TBSP peanut oil
2 medium crowns of fresh broccoli, cut into bite-size florets
2 tsp sesame seeds
3 green onions, thinly sliced

CONVERSION CALCULATOR

DIRECTIONS

THE RICE:
Mix the rice and water in a medium-size saucepan over medium high heat and bring to a boil.
When the water just begins to boil place a lid on the pan and reduce the heat to low. Simmer over low heat, WITHOUT REMOVING THE LID, for 10 minutes.
Turn off the heat and allow the rice to sit, KEEPING THAT LID ON, for 15 more minutes.
THE SAUCE:
Mix together all the SAUCE ingredients together in a small bowl until well combined then set aside.
THE CHICKEN AND BROCCOLI:
In a large bowl mix together the cornstarch, soy sauce, and egg until well combined then stir in the chicken pieces until well combined and set aside for 10 minutes.
Heat a large wok over medium-high heat.
When the wok is hot add 2 TBSP of the oil then spread out HALF the chicken pieces into the wok. Cook the chicken until browned on the bottom, about 4 minutes, then flip the chicken pieces over and brown the other side, about 4 more minutes.
Transfer the cooked chicken to a large bowl and set aside. Wipe out the wok then add 2 TBSP of oil to the wok and cook the remaining chicken the same way.
When all the chicken is cooked and transferred to the bowl, wipe out the wok again.
Heat the remaining 1 TBSP of oil in the wok over medium-high heat.
Add the broccoli florets to the wok and cook, while stirring, for about 1 minute or until slightly charred then transfer the broccoli to the bowl with the chicken and set aside.
Pour the sauce into the now empty wok over medium-high heat and cook the sauce, stirring often, until thick and bubbly, about 1 minute.
Stir the chicken and broccoli into the wok with the sauce and cook while stirring for about 1 more minute.
Take the wok off the heat then sprinkle the sesame seeds and green onion on top.
Fluff the rice with a fork and serve with the chicken and broccoli.