Sesame Chicken and Broccoli Recipe

Some recipes just feel like a warm hug. For me, this classic Sesame Chicken and Broccoli is one of them. It’s the kind of meal that takes me right back to my grandma’s kitchen, where the air was always thick with the smell of good things to eat.

It’s a simple dinner that never fails to comfort. I think we all need those reliable dishes in our back pocket. The ones that promise a happy, full belly and a quiet, satisfied smile at the end of the day.

This is that recipe. It’s not fussy or complicated. It’s just honest, flavorful food that brings everyone to the table. Let’s make it together.

Recipe Overview

• Cuisine: American-Chinese Comfort Food
• Category: Main Course
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4

The Story Behind This Classic Recipe

This dish reminds me of Friday nights growing up. After a long week, my mom would pull out her trusty wok. The sizzle of chicken hitting the hot pan was the sound of the weekend starting.

It wasn’t fancy takeout. It was something better. It was homemade love on a plate. The sticky, savory sauce and crisp-tender broccoli felt like a celebration.

Recipe

Sesame Chicken and Broccoli Recipe

Make Sesame Chicken and Broccoli Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Lexi Howard

Prep: 15 min | Cook: 20 min | Total: 35 min

Serves: - 4 + bites

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The Classic Ingredients (No Fancy Stuff!)

• For the Chicken: 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces 1/2 cup cornstarch 1/2 teaspoon black pepper 1/4 cup neutral oil (like vegetable or canola) for frying
• 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 1/2 teaspoon black pepper
• 1/4 cup neutral oil (like vegetable or canola) for frying
• For the Sauce: 1/2 cup low-sodium soy sauce 1/2 cup chicken broth or water 1/3 cup honey or brown sugar 2 tablespoons rice vinegar 2 cloves garlic, minced 1 tablespoon fresh ginger, minced 1 tablespoon toasted sesame oil 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1/2 cup low-sodium soy sauce
• 1/2 cup chicken broth or water
• 1/3 cup honey or brown sugar
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon toasted sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• For the Rest: 4 cups broccoli florets (fresh or frozen) 2 tablespoons sesame seeds Cooked white rice, for serving
• 4 cups broccoli florets (fresh or frozen)
• 2 tablespoons sesame seeds
• Cooked white rice, for serving

How to Make It Just Like Grandma Did

1

Coat the chicken. In a large bowl, toss the chicken pieces with the 1/2 cup of cornstarch and black pepper until evenly coated.

2

Cook the chicken. Heat the oil in a large skillet or wok over medium-high heat. Cook the chicken in batches until golden brown on all sides and cooked through. Remove and set aside on a plate.

3

Start the sauce. In the same pan, lower the heat to medium. Add the soy sauce, broth, honey, vinegar, garlic, and ginger. Whisk it together and let it come to a gentle simmer.

4

Thicken the sauce. Give your cornstarch slurry a quick stir and slowly pour it into the simmering sauce. Whisk constantly. The sauce will thicken into a glossy glaze in about 1-2 minutes.

5

Cook the broccoli. Add the broccoli florets to the sauce. Put a lid on the pan and let it steam for 3-4 minutes, until the broccoli is bright green and tender-crisp.

6

Bring it all together. Add the cooked chicken back to the pan. Stir everything gently to coat in the sauce. Let it heat through for another minute.

7

Finish and serve. Turn off the heat. Drizzle the toasted sesame oil over everything and sprinkle with sesame seeds. Serve immediately over fluffy white rice.

Notes

Enjoy your homemade Sesame Chicken and Broccoli Recipe!

ⓘDisclaimer: I use AI to help create or enhance parts of this article. All content has been fact-checked by me to ensure accuracy.

Did You Make This?

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That’s the magic of this meal. It turns an ordinary weeknight into something a little special. It’s a tradition I’ve carried into my own home, and I’m so happy to share it with you.

What Makes This the *Traditional* Way

The traditional way is all about balance and that deep, toasty sesame flavor. We’re not making a light stir-fry sauce here. We’re making a rich, glossy coating that clings to every piece.

It starts with a simple cornstarch dredge on the chicken. This gives it that classic, slightly crispy exterior that soaks up the sauce. The sauce itself gets its body from a good, long simmer.

We let it bubble away until it thickens and shines. That’s the secret to the perfect sticky texture. Finally, we finish with a generous drizzle of sesame oil and seeds. That’s the heart of the dish.

The Classic Ingredients (No Fancy Stuff!)

You won’t need to hunt for special items. This list is all about the pantry staples that make magic happen. Here’s what you’ll need to gather.

• For the Chicken:
  • 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1/2 cup cornstarch
  • 1/2 teaspoon black pepper
  • 1/4 cup neutral oil (like vegetable or canola) for frying
• For the Sauce:
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup chicken broth or water
  • 1/3 cup honey or brown sugar
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• For the Rest:
  • 4 cups broccoli florets (fresh or frozen)
  • 2 tablespoons sesame seeds
  • Cooked white rice, for serving

How to Make It Just Like Grandma Did

Follow these steps and you’ll have a perfect, comforting meal in no time. The process is simple, but each step builds that incredible flavor.

1. Coat the chicken. In a large bowl, toss the chicken pieces with the 1/2 cup of cornstarch and black pepper until evenly coated.
2. Cook the chicken. Heat the oil in a large skillet or wok over medium-high heat. Cook the chicken in batches until golden brown on all sides and cooked through. Remove and set aside on a plate.
3. Start the sauce. In the same pan, lower the heat to medium. Add the soy sauce, broth, honey, vinegar, garlic, and ginger. Whisk it together and let it come to a gentle simmer.
4. Thicken the sauce. Give your cornstarch slurry a quick stir and slowly pour it into the simmering sauce. Whisk constantly. The sauce will thicken into a glossy glaze in about 1-2 minutes.
5. Cook the broccoli. Add the broccoli florets to the sauce. Put a lid on the pan and let it steam for 3-4 minutes, until the broccoli is bright green and tender-crisp.
6. Bring it all together. Add the cooked chicken back to the pan. Stir everything gently to coat in the sauce. Let it heat through for another minute.
7. Finish and serve. Turn off the heat. Drizzle the toasted sesame oil over everything and sprinkle with sesame seeds. Serve immediately over fluffy white rice.

My Tips for Perfecting This Classic

A couple of small tricks can make a big difference. They’re the little things my mom always did to get it just right.

First, don’t skip toasting your sesame seeds. Just toss them in a dry pan for a minute until they’re fragrant. It boosts their flavor so much.

Second, cut your broccoli florets into similar-sized pieces. This makes sure they all cook evenly and stay nice and crisp. Nobody likes mushy broccoli!

How to Store and Enjoy Later

This dish stores beautifully, making it a fantastic make-ahead meal. Let it cool completely, then store it in an airtight container in the fridge.

It will keep for 3-4 days. When you’re ready, reheat it gently in a skillet with a tiny splash of water or broth. This helps loosen the sauce back up.

You can also freeze it for up to 2 months. Thaw it overnight in the fridge before reheating. The texture might soften a bit, but the flavor will still be wonderful.

Nutrition Notes

This is a hearty, balanced meal as-is. Here’s a simple look at what’s in a serving, including the rice.

• Calories: ~550
• Protein: ~40g (great for staying full!)
• Carbohydrates: ~55g
• Fat: ~18g
• Fiber: ~4g (thanks to that broccoli!)

Your Questions About This Classic Recipe

Here are answers to a couple of common questions I get about this family favorite.

Can I use frozen broccoli?

You absolutely can. There’s no need to thaw it first. Just add the frozen florets directly to the sauce. You may need to add an extra minute to the steaming time.

My sauce isn’t thickening. What can I do?

Don’t worry! This happens sometimes. Just mix another tablespoon of cornstarch with two tablespoons of cold water. Whisk it into the simmering sauce, and it should thicken right up.

Is there a substitute for soy sauce?

For a gluten-free option, tamari is a perfect one-to-one swap. It has the same rich, salty flavor that makes this sauce so good.

I hope this recipe finds its way into your regular dinner rotation. It’s a simple, satisfying classic that never goes out of style.

Making it always fills my kitchen with the best memories. I hope it does the same for you. It’s more than just food; it’s a feeling of home.

If you make this Sesame Chicken and Broccoli, please let me know how it turned out for you. Share your own stories and tips in the comments below—I love hearing from you!