Sesame Chicken and Broccoli
This Sesame Chicken with broccoli recipe features tender chicken thighs, crisp broccoli, and fragrant garlic and ginger, all tossed in a savory sesame stir fry sauce with a hint of sweetness. Quick, flavorful, and satisfying, it’s the perfect dish for a busy weeknight or when you’re craving takeout at home – no delivery required!
Servings 4 servings
Calories 224kcal
Ingredients
Stir Fry Sauce
- 2 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
Chicken
- 2 tablespoons extra virgin olive oil or vegetable or canola oil
- 1 pound boneless skinless chicken thighs cut into strips
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 head broccoli cut into florets
- 3 green onions thinly sliced
- 1 tablespoon grated ginger
- 3 cloves garlic minced
- ¼ cup low sodium chicken stock or chicken broth or water
Serve With (Optional)
- cooked white or brown rice
Instructions
- In a medium bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, oyster sauce and cornstarch. Set aside.2 tablespoons low sodium soy sauce, 2 tablespoons rice vinegar, 1 teaspoon toasted sesame oil, 2 tablespoons oyster sauce, 1 tablespoon cornstarch
- Add oil to a large wok or skillet over high heat.2 tablespoons extra virgin olive oil
- Season chicken with salt and pepper. Add chicken to wok or skillet and cook until golden brown, about 3 to 4 minutes on each side.1 pound boneless skinless chicken thighs, 1 teaspoon fine sea salt, ½ teaspoon freshly ground black pepper
- Add broccoli, green onions, ginger, and garlic and cook for another 3 minutes stirring frequently.1 head broccoli, 3 green onions, 1 tablespoon grated ginger, 3 cloves garlic
- Pour stir fry sauce over the top and stir.
- Add chicken stock and stir until mixture has thickened, about one to two minutes.¼ cup low sodium chicken stock
- Serve over rice.cooked white or brown rice
Video
Notes
Storage Information
Add extra vegetables like bell peppers, snap peas, or carrots for more color and crunch. Love heat? Stir in some red pepper flakes, sriracha, or a drizzle of chili oil for a fiery kick.
Please see post above for more information, FAQs and recipe tips.
- Refrigerator: Store any leftovers in an airtight container for up to 3 days. When reheating, warm it in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in 30-second intervals until heated through.
- Freezer: This dish also freezes well! Store it in an airtight container for up to 2 months. When ready to eat, thaw in the fridge overnight and reheat on the stove for the best texture.
Add extra vegetables like bell peppers, snap peas, or carrots for more color and crunch. Love heat? Stir in some red pepper flakes, sriracha, or a drizzle of chili oil for a fiery kick.
Please see post above for more information, FAQs and recipe tips.
Nutrition
Calories: 224kcal | Carbohydrates: 5g | Protein: 25g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 648mg | Potassium: 468mg | Fiber: 1g | Sugar: 1g | Vitamin A: 141IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 1mg
