Skinny 15-Minute Sesame Chicken and Broccoli
A quick and lighter take on a classic takeout favorite, this sesame chicken and broccoli stir-fry features tender chicken, crisp broccoli, and a sweet-savory sesame sauce. It comes together in just 15 minutes for a flavorful and wholesome weeknight meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
- Diet: Low Fat
Ingredients
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, to taste (optional)
Sesame seeds, for garnish
Instructions
- Heat olive oil and sesame oil in a large skillet over medium-high heat.
- Add the diced chicken and cook for about 5 minutes, stirring occasionally, until the chicken is nearly cooked through.
- In a small bowl, combine the cornstarch and cold water. Stir until dissolved and set aside.
- In a medium saucepan, combine the brown sugar, soy sauce, honey, hoisin sauce, chili garlic sauce, and ground ginger. Stir well and bring to a gentle boil over medium heat.
- Allow the mixture to bubble for about 1 minute, then add the cornstarch slurry while whisking continuously.
- Cook the sauce for 2 to 3 minutes until it thickens.
- Push the chicken to one side of the skillet and add the broccoli to the empty side.
- Pour the thickened sauce evenly over the chicken and broccoli, then gently stir everything together until coated.
- Cover the skillet and cook for about 5 minutes until the broccoli is crisp-tender and the chicken is fully cooked.
- Season with salt and pepper if desired, garnish with sesame seeds, and serve immediately.
Notes
- For a lower-carb option, replace the brown sugar with a low-carb sweetener and serve over cauliflower rice.
- Add extra vegetables such as bell peppers, snap peas, carrots, or mushrooms for more color and nutrition.
- Increase the chili garlic sauce or add red pepper flakes if you prefer a spicier dish.
- Chicken thighs can be used instead of chicken breast for a richer flavor.
- For a vegetarian version, substitute the chicken with tofu or tempeh.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat on the stovetop with a splash of water or broth to loosen the sauce.
- This recipe freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 16 g
- Sodium: 820 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 85 mg
