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+ servings

Honey Sesame Chicken and Broccoli

Chicken breast is lightly breaded and browned, then tossed with steamed broccoli and coat in a sweet honey sesame sauce.
Course Main Course
Cuisine Chinese
Diet Refined Sugar Free
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 443kcal
Author Lauren
Cost $8.15/ $2.03 per serving


The Sauce

  • ¼ cup low sodium soy sauce*
  • 2 Tablespoons water
  • 1 ½ Tablespoons sesame oil
  • 3 Tablespoons honey
  • 1 Tablespoon rice vinegar
  • 1 teaspoon fresh ginger finely grated
  • 2 cloves garlic minced
  • 1 tablespoon sesame seeds
  • 2 teaspoons cornstarch*

Chicken and Broccoli

  • 2 Tablespoons cornstarch or arrowroot flour
  • 2 Tablespoons all-purpose flour
  • salt and pepper
  • 1- 1 ½ pounds boneless skinless chicken breast cut into 1-2-inch pieces
  • 2 Tablespoons olive oil
  • 6 cups broccoli florets about 2 crowns
  • 2 whole green onions diced


  • STEAM THE BROCCOLI: Fill a large pot with 2-3 inches of water and then add the broccoli along with 1 teaspoon of salt (use a steamer basket if you have one, but it’s not necessary). Cover and bring to a simmer. Reduce the heat as low as you can and cook for 6 minutes or until the broccoli is tender-crisp. Drain the broccoli in a colander and rinse with cold water.
  • PREPARE THE SAUCE: In a small bowl stir together the coconut aminos, water, oil, honey, rice vinegar, ginger, minced garlic, cornstarch, and sesame seeds. Set the sauce aside.
  • PREPARE THE CHICKEN: Place the chicken pieces in a large plastic zipper bag. In a small bowl, whisk together the cornstarch, flour, ½ teaspoons of salt and ¼ teaspoon of pepper. Sprinkle the cornstarch mixture onto the chicken. Seal the bag and then toss to evenly coat all of the pieces.
  • COOK THE CHICKEN: Heat the oil in a large skillet and over medium heat. Once the oil is hot (should be shimmering and thin, but not smoking), place the chicken pieces in a single layer across the bottom of the skillet. Allow the chicken to cook without touching them for 2-3 minutes or until golden. Flip the chicken to cook all the remaining sides of each piece until they are all golden all around and the chicken is fully cooked (no pink in the center).
  • COOK THE SAUCE: Once the chicken is cooked through and golden brown on all sides, pour the prepared sauce over top with the oven on medium-low heat. Toss the chicken to coat in the sauce and bring the sauce to a simmer. Stir the chicken in the sauce until it has thickened, then remove the pan from the heat.
  • TOSS CHICKEN AND BROCCOLI TOGETHER: If you have room in your skillet, add the broccoli to the chicken mixture in the skillet and gently fold to evenly incorporate. If you don’t have enough room, do this in a separate bowl or pot. Sprinkle with chopped green onions and serve warm.


  • FOR WHOLE30 - Replace the soy sauce with coconut aminos and the cornstarch with arrowroot starch.


Serving: 2cups | Calories: 443kcal | Carbohydrates: 30g | Protein: 40g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 110mg | Sodium: 1145mg | Potassium: 85mg | Fiber: 3g | Sugar: 18g | Vitamin C: 10mg | Calcium: 14mg | Iron: 15mg