Make this flavorful one-pan honey garlic chicken and broccoli dinner fast. This recipe simplifies cleanup while delivering sticky, sweet, and savory tastes perfect for busy weeknights.
Author:Ahazzam
Prep Time:10 min
Cook Time:18 min
Total Time:28 min
Yield:4 servings
Category:Dinner
Method:Skillet Cooking
Cuisine:Asian Inspired
Diet:Low Fat
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 large head of broccoli, cut into florets
1 tablespoon olive oil
1/4 cup low-sodium soy sauce
1/4 cup honey
2 tablespoons rice vinegar
1 tablespoon minced fresh ginger
3 cloves garlic, minced
1 teaspoon cornstarch mixed with 2 teaspoons cold water (slurry)
Optional: Sesame seeds for garnish
Instructions
Prepare the chicken and broccoli. Pat the chicken pieces dry with paper towels.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, and garlic. This is your honey garlic sauce.
Heat the olive oil in a large skillet or pan over medium-high heat. Add the chicken pieces and cook until browned on all sides and nearly cooked through, about 5-7 minutes.
Add the broccoli florets to the skillet with the chicken. Stir and cook for 3 minutes until the broccoli starts to turn bright green.
Pour the prepared honey garlic sauce over the chicken and broccoli. Bring the sauce to a simmer.
Stir the cornstarch slurry one more time and pour it slowly into the simmering sauce while stirring constantly. The sauce will thicken quickly.
Cook for 1-2 minutes until the sauce coats the chicken and broccoli evenly and is glossy.
Remove from heat. Garnish with sesame seeds if desired. Serve immediately over rice or noodles for a complete meal.
Notes
For an even quicker cleanup, use a sheet pan and roast the chicken and broccoli at 400°F (200°C) for 15 minutes before tossing with the sauce.
If you prefer a less sweet sauce, reduce the honey by one tablespoon and increase the rice vinegar by one teaspoon.
This recipe works well with chicken thighs if you prefer darker meat.