I absolutely love all things Chinese food, but when we transitioned to a gluten-free way of eating it ruled out a lot of take-out options. Unfortunately, soy sauce and other soy products contain wheat, and they’re hidden in a lot of dishes. I’ve learned a lot about how to balance the intricate flavors of what we consider “Chinese” cooking (and I’ve still got A LOT to learn about the legit, authentic, traditional recipes), and and I’m pretty proud of how this dish turned out. The combination of the punchy garlic and ginger paired with the sweet honey and earthy toasted sesame oil is mind blowing, plus the dish is pretty healthy! Let’s make it!
Ingredients needed to make Honey Sesame Chicken with Broccoli
All the ingredients used in this dish are ones I pull out constantly when I’m making anything Asian-inspired. If you love Asian flavors and cook them at home frequently, I would highly recommend stocking up on some of these ingredients to ensure your meals are tasting as true-to-flavor and balanced as possible! Here’s everything you’ll need:
- Boneless, skinless chicken breast
- Tapioca starch (or cornstarch)
- Ground ginger
- Ground turmeric
- Garlic powder
- Avocado oil
- Toasted sesame oil
- Coconut aminos (or soy sauce, or Tamari)
- Rice vinegar
- Raw sesame seeds
- Fresh ginger
- Fresh garlic
- Cilantro (optional)
Tools used to make Honey Sesame Chicken with Broccoli
This take-out-inspired dish is wonderful because it requires very basic kitchen equipment. You’ll need the following items: a cutting board, a sharp chef’s knife, a medium pot with lid, a medium-large skillet, a pair of tongs, and a jar with lid OR a medium mixing bowl with a whisk. There are also a few optional kitchen tools that helped make this meal happen quickly, which are a microplane and a force juicer, although the dish can still be successfully made without those items.
How to make Honey Sesame Chicken with Broccoli
This dish happens rather quickly, so I find it’s helpful to have most of your ingredients measured out ahead of time. You’ll begin by cutting your chicken breast into thin 1/4-1/2 inch strips and coating them in a mixture of tapioca starch (this helps our chicken get a nice crispy sear), ground ginger, ground turmeric, and garlic powder. Once your skillet is heated, sear the chicken on both sides. You may need to work in batches to do this in order to avoid crowding the pan. While the chicken sears, steam the broccoli and make the sauce.
I love to make this sauce in a mason jar with a lid so I can just dump everything and shake to mix. However, if you don’t have a mason jar, it works perfectly well to mix everything in a bowl with a whisk. Either option is perfect!
Once all the chicken has been seared, return it all to the skillet and pour in the sauce. The honey will help create a delicious, thick sauce that coats all of the pieces of chicken. You’ll let the sauce simmer with the chicken for a few minutes, toss in the steamed broccoli, and garnish with fresh lime juice, cilantro, and more sesame seeds! Serve it over rice, rice noodles, or eat it as-is. It’s so delicious!
Looking for other Asian-inspired dishes?
Try these recipes from The Ardent Cook
1.5lbs boneless, skinless chicken breast, thinly sliced
2 ½ tbsp tapioca starch
1 tsp ground ginger
1 tsp ground turmeric
½ tsp garlic powder
2 cups fresh broccoli, cut into florets
3 tbsp avocado oil, divided (1 for searing chicken, 2 for sauce)
2 tbsp toasted sesame oil
¼ cup coconut aminos or low-sodium soy sauce
3 tbsp rice vinegar
¼ cup honey
1 tbsp sriracha, more or less to taste
1 tbsp raw sesame seeds
1-inch knob fresh ginger, grated or finely minced
2 cloves fresh garlic, grated or finely minced
Juice of 1 lime
Cilantro, for serving
Sesame seeds, for serving
- Cut the chicken into thin strips, each about 1/4-1/2 inch thick. Combine the tapioca, ground ginger, ground turmeric, and garlic powder and coat the chicken in the mixture.
- Heat 1 tbsp of the avocado oil in a skillet over medium heat and sear the chicken, working in batches if necessary. While the chicken sears, steam the broccoli until fork-tender, about 5 minutes.
- While the chicken and broccoli are cooking, make the sauce. In a mason-jar with a tight fitting lid OR a mixing bowl, combine the remaining 2 tbsp avocado oil, sesame oil, coconut aminos, rice vinegar, honey, sriracha, sesame seeds, fresh ginger, and fresh garlic. Shake or whisk to thoroughly combine.
- When the chicken is seared, return all of it to the skillet and pour in the sauce. Lower the heat and simmer the sauce with the chicken until the chicken is cooked-through and the sauce has thickened slightly, another 5 minutes. Stir in the lime juice.
- Add the steamed broccoli, then stir once more to coat everything in the sauce. Garnish with fresh chopped cilantro and more sesame seeds. Serve hot over rice or rice noodles! Enjoy!
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