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Chicken & Broccoli

Chicken & Broccoli


1/2 c. low-sodium chicken broth
1/3 c. reduced-sodium soy sauce
3 cloves garlic, finely chopped
3 tbsp. honey
2 tbsp. cornstarch
1 tbsp. finely grated peeled ginger
2 tsp. toasted sesame oil
1 tbsp. neutral oil
1 lb. boneless, skinless chicken thighs or breasts, cut into 1/2" pieces 
2 medium heads broccoli, cut into bite-sized florets
Cooked brown or white rice and toasted sesame seeds, for serving


1. In a small bowl, whisk broth, soy sauce, garlic, honey, cornstarch, ginger, and sesame oil until cornstarch is dissolved.

2. In a large skillet or wok over high heat, heat neutral oil. Cook chicken, undisturbed, until it easily releases from pan, 1 to 2 minutes. Stir and continue to cook, stirring occasionally, until golden brown on all sides and just cooked through, about 5 minutes more. Transfer to a plate.

3. In same skillet over medium-low heat, toss broccoli in broth mixture. Cover skillet and let broccoli steam until crisp-tender, 2 to 3 minutes.

4. Uncover and return chicken and any accumulated juices to skillet. Cook, stirring, until sauce is thickened and chicken and broccoli are well coated, 1 to 2 minutes more.

5. Divide rice among plates or bowls. Spoon stir-fry over. Top with sesame seeds.


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