Honey Garlic Chicken and Broccoli

Ingredients

For the chicken

• 1½ lb (680 g) boneless, skinless chicken breast, cut into bite-sized cubes

• 4 cups fresh broccoli florets

• 2 tablespoons olive oil

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika

• ½ teaspoon garlic powder

• 1 tablespoon cornstarch (optional, for a light coating)

For the honey garlic sauce

• ⅓ cup honey

• ¼ cup low-sodium soy sauce

• 4 cloves garlic, minced

• 1 tablespoon rice vinegar or lemon juice

• 1 tablespoon ketchup (optional)

• 1 teaspoon grated fresh ginger (optional)

• ½ cup chicken broth or water

• 1 teaspoon cornstarch mixed with 1 tablespoon cold water

• 1 teaspoon sesame oil (optional)

Instructions

1. Prepare the chicken: Pat the chicken dry and cut it into evenly sized cubes. Season with salt, black pepper, paprika, and garlic powder. Toss with 1 tablespoon cornstarch if you want a lightly crisp exterior.

2. Mix the sauce: In a small bowl, whisk together the honey, soy sauce, minced garlic, rice vinegar, ketchup, ginger, and chicken broth. Set aside.

3. Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if necessary. Cook for 5–7 minutes, turning occasionally, until golden brown and the thickest pieces reach an internal temperature of 165°F (74°C).

4. Cook the broccoli: Remove the chicken temporarily. Add the broccoli to the skillet with 2–3 tablespoons of water. Cover and steam for 3–4 minutes until bright green and tender-crisp.

5. Add the sauce: Return the chicken to the skillet. Pour in the honey garlic sauce and stir to coat everything evenly. Bring to a gentle simmer for 2–3 minutes.

6. Thicken the sauce: Stir the cornstarch slurry again and pour it into the skillet. Cook for another 1–2 minutes, stirring gently, until the sauce becomes glossy and clings to the chicken and broccoli.

7. Finish and serve: Add sesame oil if desired. Taste and adjust the seasoning. Serve immediately over steamed rice, noodles, or quinoa.

Nutrition Information

Estimated per serving, assuming 4 servings and excluding rice.

• Calories: 350–420 kcal

• Protein: 38–45 g

• Carbohydrates: 25–35 g

• Fat: 9–14 g

• Fiber: 3–5 g

• Sugar: 20–27 g

• Sodium: 600–900 mg

Nutrition varies with the amount of sauce consumed and the brands of honey and soy sauce used.

Nut Information

• Tree nuts: None in the recipe as written.

• Peanuts: None in the recipe as written.

• Potential allergen: Soy sauce contains soy and may contain wheat. Sesame oil contains sesame, which is a major food allergen.

• For a nut allergy, check all ingredient labels and avoid cross-contact during preparation.

Cooking tip: For the glossy, caramelized finish shown in the picture, let the sauce bubble gently until it coats the chicken, but avoid cooking it too long because the honey can burn.