Irresistible Sticky Honey Garlic Chicken Broccoli
This Sticky Honey Garlic Chicken Broccoli recipe delivers tender chicken and crisp-tender broccoli coated in a savory-sweet honey garlic sauce. It's a quick and easy weeknight meal packed with flavor and textures, perfect for a satisfying and craveable dinner.
Equipment
- Medium bowl
- Whisk
- Large Skillet or Wok
- Measuring cups and spoons
- Cutting board
- Knife
- Small bowl
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- ¼ cup soy sauce
- 2 tablespoons honey
- 6 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon ground ginger
- ¼ teaspoon black pepper
- 1 large head of broccoli, cut into florets
- 2 tablespoons olive oil
- ½ cup honey
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
- ¼ teaspoon red pepper flakes optional
- Sesame seeds, for garnish optional
- Chopped green onions, for garnish optional
Instructions
- In a medium bowl, whisk together 1/4 cup soy sauce, 2 tablespoons honey, 2 minced garlic cloves, sesame oil, ginger, and pepper.
- Add the chicken cubes to the marinade and toss to coat evenly.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
- While the chicken marinates, prepare the broccoli by cutting it into bite-sized florets.
- In a large skillet or wok, heat the olive oil over medium-high heat.
- Add the marinated chicken to the skillet and cook, stirring occasionally, until browned and cooked through (about 5-7 minutes). Ensure the internal temperature reaches 165°F (74°C).
- Remove the chicken from the skillet and set aside.
- Add the broccoli florets to the same skillet and cook, stirring occasionally, until they are crisp-tender (about 5-7 minutes). If the broccoli starts to stick, add a tablespoon of water to the skillet and cover for a minute or two to steam it.
- Add the remaining 4 minced garlic cloves to the skillet with the broccoli and cook for about 30 seconds, until fragrant.
- In a small bowl, whisk together 1/2 cup honey, 1/4 cup soy sauce, rice vinegar, cornstarch, and water until smooth.
- Pour the sauce into the skillet and bring to a simmer, stirring constantly, until the sauce thickens (about 1-2 minutes).
- Stir in the red pepper flakes (if using).
- Add the cooked chicken back to the skillet with the broccoli and sauce.
- Toss everything together until the chicken and broccoli are evenly coated in the sticky honey garlic sauce.
- Cook for another minute or two, allowing the sauce to further cling to the chicken and broccoli.
- Remove from heat and garnish with sesame seeds and chopped green onions (if desired).
- Serve immediately over rice, quinoa, or noodles.
Notes
For a thinner sauce, add a little more water. If the sauce is too thin, add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water). To spice it up, add more red pepper flakes or hot sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.