Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large head of broccoli, cut into florets
- 2 tablespoons 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 sesame oil
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- Cooked rice or noodles, for serving
- Sesame seeds, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Whisk together the soy sauce, honey, rice vinegar, ginger, minced garlic, sesame oil, and red pepper flakes (if using) to create your honey garlic sauce.
- Place the cubed chicken and broccoli florets on the prepared baking sheet. Drizzle with olive oil and toss to coat lightly.
- Pour half of the honey garlic sauce over the chicken and broccoli mixture. Toss everything on the sheet until evenly coated.
- Bake for 15 minutes.
- While the chicken and broccoli bake, pour the remaining half of the sauce into a small saucepan. Bring to a simmer over medium heat and whisk in the cornstarch slurry until the sauce thickens, about 1 minute. Remove from heat.
- Remove the baking sheet from the oven and drizzle the thickened sauce over the chicken and broccoli. Gently toss to coat.
- Return the pan to the oven and bake for another 5 to 8 minutes, until the chicken is cooked through (internal temperature of 165°F or 74°C) and the broccoli is tender-crisp.
- Serve immediately over cooked rice or noodles, garnished with sesame seeds.
Notes
Make sure to cut the chicken into even-sized pieces for even cooking. Add extra sesame seeds for garnish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: High Protein