Why You’ll Love This Recipe
Better-Than-Takeout Sticky Chicken and Broccoli is a quick, flavorful dish that combines crispy chicken pieces in a rich, glossy sauce with perfectly tender broccoli. It’s sweet, savory, slightly sticky, and made with simple ingredients you likely already have at home. This one-pan dinner is healthier than takeout and comes together in under 30 minutes, making it perfect for weeknights.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless skinless chicken breast or thighsbroccoligarlicgingersoy saucehoneybrown sugarrice vinegarsesame oilcornstarchneutral oil (like canola or vegetable)waterhoisin sauce (optional)green onions (optional, for garnish)sesame seeds (optional, for garnish)
directions
Cut chicken into bite-sized pieces and toss with cornstarch until evenly coated.
In a small bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, hoisin sauce (if using), and a splash of water to make the sauce. Set aside.
Heat oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden brown and crispy on all sides. Remove and set aside.
In the same skillet, add a little more oil if needed and sauté minced garlic and grated ginger until fragrant.
Add broccoli and a splash of water, cover, and steam for 2-3 minutes until just tender.
Return the chicken to the skillet and pour in the sauce. Toss everything to coat evenly.
Simmer for 2-3 minutes until the sauce thickens and becomes sticky, coating the chicken and broccoli.
Serve hot, garnished with green onions and sesame seeds if desired.
Servings and timing
This recipe yields 4 servings.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes
Variations
Add red pepper flakes or sriracha for a spicy version.
Use cauliflower, bell peppers, or snap peas in place of broccoli.
Substitute maple syrup for honey for a slightly different sweetness.
Serve over rice, noodles, or quinoa for a complete meal.
Make it gluten-free by using tamari instead of soy sauce.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in a skillet over medium heat or in the microwave until warmed through.Add a splash of water when reheating to loosen the sauce if needed.
FAQs
Can I use frozen broccoli?
Yes, just thaw and drain it first to avoid excess moisture.
Is the sauce very sweet?
It’s balanced between sweet, savory, and tangy, but you can reduce the sugar if you prefer.
Can I bake the chicken instead?
Yes, bake coated chicken pieces at 400°F (200°C) for about 20 minutes, then toss with sauce.
Can I make this dish ahead of time?
It’s best served fresh, but you can prep the sauce and cut veggies/chicken ahead.
What oil is best for frying?
Neutral oils like canola or vegetable work best for crispiness without altering flavor.
Can I double the recipe?
Yes, just cook the chicken in batches to avoid overcrowding the pan.
Do I need a wok?
A large skillet or sauté pan works perfectly fine.
Is this dish kid-friendly?
Yes! Kids love the sweet sauce—just skip the spice if needed.
Can I meal prep this?
Definitely. Portion it with rice into containers and store in the fridge.
Conclusion
Better-Than-Takeout Sticky Chicken and Broccoli is a fast, flavorful, and satisfying dish that brings the bold flavors of your favorite takeout right to your kitchen. With crispy chicken, vibrant broccoli, and a sticky-sweet sauce, this one-pan wonder is sure to become a regular in your dinner rotation.
Print
Better-Than-Takeout Sticky Chicken and Broccoli
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
This Better-Than-Takeout Sticky Chicken and Broccoli is sweet, savory, and packed with bold flavor. Juicy bites of chicken are tossed in a sticky, garlicky soy-based sauce and paired with tender broccoli for a simple stovetop meal that’s ready in under 30 minutes. Serve it over rice or noodles for the perfect weeknight dinner!
Ingredients
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1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
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2 cups broccoli florets
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2 tbsp cornstarch
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2 tbsp vegetable oil, divided
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Salt and pepper, to taste
For the Sticky Sauce:
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1/3 cup low-sodium soy sauce
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1/4 cup honey or brown sugar
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2 tbsp rice vinegar
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1 tbsp hoisin sauce (optional, for extra depth)
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3 cloves garlic, minced
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1 tsp grated fresh ginger
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1/2 tsp red pepper flakes (optional, for heat)
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1 tbsp cornstarch + 2 tbsp water (slurry to thicken)
Instructions
Toss chicken in cornstarch: In a bowl, season chicken with salt and pepper, then toss with 2 tbsp cornstarch until evenly coated.
Cook chicken: Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes, until golden and cooked through. Remove to a plate and set aside.
Sauté broccoli: In the same skillet, add remaining 1 tbsp oil. Add broccoli and cook for 3–4 minutes until bright green and just tender. Add a splash of water and cover for 1–2 minutes to steam if needed. Remove and set aside with the chicken.
Make sticky sauce: In the same skillet, combine soy sauce, honey (or brown sugar), rice vinegar, hoisin (if using), garlic, ginger, and red pepper flakes. Bring to a simmer.
Thicken sauce: Stir in the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water). Simmer for 1–2 minutes until thick and glossy.
Combine: Return chicken and broccoli to the skillet. Toss everything in the sticky sauce until well coated and heated through.
Serve: Serve hot over steamed rice, quinoa, or noodles. Garnish with sesame seeds or green onions if desired.
Notes
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Add bell peppers or snap peas for more veggies.
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Want it saucier? Double the sauce ingredients.
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Use tofu instead of chicken for a vegetarian option.
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