Chicken pieces are browned before broccoli steams briefly in the same skillet. Honey, soy sauce, garlic and fresh ginger form the sauce, and a separate cornstarch slurry gives it a glossy finish.
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Why you will like this recipe
- Chicken browned before the broccoli steams. Cook the chicken first, then add broccoli and a little water and cover the skillet.
- A honey, soy and ginger sauce. Whisk honey and soy sauce with garlic and fresh ginger before adding the mixture to the pan.
- A glossy finish from a separate slurry. Mix cornstarch with water separately, then stir it into the simmering sauce to thicken it.
Substitutions
Use boneless chicken thighs with the same safe final temperature. Maple syrup can replace honey, though the flavor will be less floral.
Ingredient choices and cooking cues
Honey gives this sauce sweetness and a shiny finish, while low-sodium soy sauce supplies the savoury base. The reduced-sodium version matters because the sauce becomes more concentrated as it simmers. Taste the finished sauce before adding extra salt. Fresh ginger adds a sharper, brighter note than garlic alone; grate it finely so it disperses instead of leaving woody pieces in the glaze.
Keep the chicken pieces reasonably even so their centres cook at a similar rate. In the skillet, look for golden patches rather than trying to brown every surface. Broccoli should remain green with a little resistance in the stems. The covered stage helps those stems soften, but very thick stems need more attention than small florets. A thermometer reading of 165°F (74°C) in the chicken is the reliable check for doneness.
The final sauce should cling to the chicken and broccoli while still moving around the pan. A thick, sticky mass usually needs a little loosening; a watery puddle has not yet formed a glaze. The listed water includes the broccoli-steaming water, with additional water used separately for the starch slurry. Rice is an optional accompaniment and is outside the recipe’s calorie estimate.
Storage and reheating
Refrigerate the chicken and broccoli promptly for up to 4 days and reheat until steaming hot, with the chicken reaching 165°F (74°C). Keep the optional rice separately: cool it quickly, ideally within 1 hour, refrigerate and use within 24 hours. Reheat rice only once, until steaming hot throughout.
Serving ideas
Spoon the chicken, broccoli and honey-garlic sauce over the cooked rice listed for serving. Rice is an optional accompaniment and is excluded from the stated calorie estimate.
Recipe card
Honey Garlic Chicken and Broccoli
Ingredients
Method
- Season the chicken with salt and pepper. Whisk soy sauce, honey, garlic, and ginger in a small bowl. Mix cornstarch and water separately.
- Heat the oil in a large skillet over medium-high heat. Cook the chicken for 5 to 7 minutes, turning occasionally.
- Add the broccoli and 2 tablespoons water. Cover and steam for 3 minutes.
- Pour in the honey-garlic mixture. Simmer for 2 minutes, then stir in the cornstarch slurry. Cook until glossy and thickened and the chicken reaches 165°F (74°C).
- Serve over rice.
Estimated nutrition per serving
| Nutrient | Per serving |
|---|---|
| Energy | 319 kcal |
| Protein | 36.5 g |
| Fat | 7.6 g |
| Saturated fat | 1.2 g |
| Carbohydrate (including fiber) | 27.4 g |
| Fiber | 2.6 g |
| Sugar | 19.1 g |
| Sodium | 1150 mg |
Estimates are calculated from the ingredient amounts and standard food composition references, divided into the stated number of equal servings. They are not laboratory measurements. Brands, substitutions, optional additions and portion sizes can change the result. Optional toppings, extra side dishes and unspecified added salt are excluded from the base estimate.
Frequently asked questions
Why has the starch slurry settled?
Starch settles quickly when left standing. Stir it smooth again immediately before adding it to the sauce. The sauce needs to simmer for the thickening to develop; adding more starch before that happens can leave it overly thick.
Can I use regular soy sauce?
It will produce a saltier result, especially after simmering. Low-sodium soy sauce is the more predictable choice for the stated quantities. The salt in different brands varies, so check the sauce’s balance carefully before deciding it needs any further seasoning.
More recipes to try: 25-Minute Chicken and Vegetable Stir-Fry · Creamy Chicken and Corn Soup.
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