Description
Quick and easy Sticky Chicken and Broccoli, featuring tender chicken and crisp-tender broccoli coated in a flavorful, sweet, and savory sauce. Perfect for a weeknight meal!
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large head of broccoli, cut into florets
- 1 tablespoon vegetable oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar, packed
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the Chicken: In a large bowl, combine the chicken pieces, cornstarch, salt, and pepper. Toss well to coat.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken to the skillet in a single layer (cook in batches if needed).
- Cook the chicken for 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove from skillet and set aside.
- Cook the Broccoli: In the same skillet, add 1 tablespoon of vegetable oil. Heat over medium-high heat.
- Add the broccoli florets to the skillet. Season with salt and pepper.
- Cook the broccoli for 5-7 minutes, stirring occasionally, until tender-crisp and slightly browned. If it starts to burn, add a tablespoon or two of water and cover for a minute or two to steam. Remove from skillet and set aside.
- Make the Sticky Sauce: In a medium bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using).
- In a separate small bowl, whisk together the cornstarch and water to create a slurry.
- Pour the sauce mixture into the same skillet. Bring to a simmer over medium heat.
- Slowly pour in the cornstarch slurry, whisking constantly to prevent lumps.
- Simmer the sauce for 2-3 minutes, or until thickened to your desired consistency.
- Combine Everything: Add the cooked chicken and broccoli back into the skillet with the sticky sauce.
- Toss everything together to coat evenly.
- Cook for another 1-2 minutes, allowing the sauce to cling to the chicken and broccoli.
- Remove from heat.
- Serve: Serve immediately over rice or noodles. Garnish with sesame seeds and chopped green onions, if desired.
Notes
- Don’t overcrowd the pan: When cooking the chicken, make sure to do it in batches if necessary. Overcrowding will lower the temperature of the pan and prevent the chicken from browning properly.
- Adjust the sweetness: The amount of honey and brown sugar can be adjusted to your liking. If you prefer a less sweet sauce, reduce the amount of honey and brown sugar.
- Spice it up: If you like a little heat, feel free to add more red pepper flakes to the sauce. You can also add a pinch of cayenne pepper.
- Use fresh ingredients: Fresh garlic and ginger will give the sauce the best flavor.
- Make it ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat it before adding the chicken and broccoli.
- Customize your veggies: Feel free to substitute other vegetables for the broccoli, such as bell peppers, snap peas, or carrots.
- Crispy Chicken Variation: For extra crispy chicken, after coating the chicken in cornstarch, dip it in a beaten egg before frying. This will create a thicker, crispier coating.
- Broccoli Cooking Preference: If you prefer softer broccoli, steam it for a few minutes before adding it to the skillet. This will help it cook more quickly and evenly.
- Sauce Consistency: If the sauce becomes too thick, add a tablespoon or two of water to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to reduce.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes