Skinny 15-Minute Sesame Chicken and Broccoli
Skinny 15-Minute Sesame Chicken and Broccoli — Skip takeout and make this Asian favorite at home in just minutes!! So EASY and HEALTHIER than what you’d get in a restaurant but tastes just as AWESOME!!
Chinese Sesame Chicken and Broccoli Recipe
During this time of year when most people seem to be extra cautious about their diets, this sesame chicken and broccoli is a family- and figure-friendly recipe that’s perfect for busy weeknights. So the next time you’re in the mood for a chicken and broccoli stir-fry from your local Asian restaurant, forget about the restaurant and make this skinny version yourself in 15 minutes.
This Chinese chicken and broccoli is so easy, ready in a flash, and tastes every bit as good as from a restaurant. But being that you’re making it at home, you’re in charge of the ingredients and the process. No unnecessary oils or calorie-laden sugary sauces.
Simply sauté the chicken, make the sesame chicken sauce, add the broccoli to the pan with the chicken, pour the sauce over everything, cover to steam momentarily, and serve. Easy peasy.
The sesame chicken is tender, juicy, and the sauce coats every piece of chicken and seeps into the nooks and crannies of the crisp-tender broccoli. The dish has so much savory unami flavor from the soy and hoisin sauces, while the chili garlic sauce adds a bit of heat and some garlic flavor.
What’s in Sesame Chicken and Broccoli?
To make the Asian chicken and broccoli, you’ll need:
- Olive oil
- Sesame oil
- Boneless skinless chicken
- Broccoli florets
- Salt and pepper
And to make the homemade sesame chicken sauce, you’ll need:
- Cold water
- Light brown sugar
- Low-sodium soy sauce
- Hoisin sauce
- Chili garlic sauce
- Ground ginger
How to Make Sesame Chicken and Broccoli
Dice the chicken and cook it in an oiled skillet until it’s nearly cooked through. While the chicken cooks, stir together the sesame chicken sauce ingredients in a separate saucepan and cook until thickened.
Push the chicken to one side of the skillet and dump the broccoli onto the other side. Pour the sesame chicken sauce over top and stir to combine.
Pop the lid onto the skillet and let the chicken and broccoli cook until the broccoli is crisp tender. Garnish with sesame seeds and enjoy!
Can I Use Frozen Broccoli?
I recommend using fresh broccoli if possible. Frozen broccoli would need additional time to cook through, which may then lead to over cooked, rubbery sesame chicken.
Can I Omit the Chili Garlic Sauce?
If you don’t have any on hand, it’s okay to omit the chili garlic sauce.
Tips for Making Sesame Chicken and Broccoli
Broccoli was made for soaking up sauce, and I recommend not overcooking it. Mushy broccoli is just not appetizing and keep in mind that the broccoli will continue to soften as it sits in the sauce, even off the heat.
If you’ve never used chili garlic sauce and are sensitive to heat, you may want to start with one tablespoon and you can always add more later if you want to amp up the heat level.
Serve it with rice and if you’re feeling like going that route, although in an effort to keep carbs down we ate it just like this.
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
- 1 1/2 teaspoons cornstarch
- 1 1/2 teaspoons cold water
- 1/4 cup light brown sugar, packed
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons hoisin sauce
- 1 to 2 tablespoons chili garlic sauce, or to taste
- 2 teaspoons ground ginger
- 5 cups broccoli florets
- salt and pepper, optional and to taste
- sesame seeds, for garnishing
- To a large skillet, add the oils, chicken, and cook over medium-high heat for about 5 minutes, or until chicken is nearly cooked through; stir and flip intermittently to ensure even cooking.
- While chicken cooks, to a small bowl, add the cornstarch, water, and stir to dissolve; set slurry aside.
- To a separate medium saucepan, add the brown sugar, soy sauce, honey, hoisin sauce, chili garlic sauce, ginger, stir to combine, and bring to a boil over medium heat. Allow mixture to bubble gently for 1 minute.
- After the mixture is boiling, add the cornstarch slurry, whisk to combine, and allow the sauce to boil and thicken for 2 to 3 minutes; whisking nearly constantly.
- Push the chicken to one side of the skillet, add the broccoli to the other side, evenly pour the sauce over the chicken and broccoli, and gently stir to combine and coat evenly.
- Cover skillet and cook for about 5 minutes, or until broccoli is as crisp-tender as desired.
- Optionally add salt and pepper, evenly sprinkle with the sesame seeds, and serve immediately.
- Recipe is best fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
Amount Per Serving: Calories: 517 Total Fat: 16g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 121mg Sodium: 1106mg Carbohydrates: 43g Net Carbohydrates: 0g Fiber: 8g Sugar: 25g Sugar Alcohols: 0g Protein: 52g
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