Chicken and Broccoli Stir-Fry
Serves: Serves 4
  • 1 head of broccoli, cut into florets
  • ¼ cup honey
  • 3 tablespoons black or white sesame seeds
  • 3 tablespoons low-sodium soy sauce (tamari if gluten-free)
  • 1½ pounds boneless, skinless chicken thighs, cut into small chunks
  • Pinch of kosher salt
  • 2 tablespoons canola oil
  • 1 tablespoon toasted sesame oil
  • Brown Rice or Cauliflower Rice for serving
  • Optional, crushed red pepper flakes, scallions
  1. Steam broccoli on stovetop until just tender, about 5 minutes.
  2. In a small bowl, combine honey, sesame seeds, and soy sauce; set aside. Season chicken with a sprinkle of salt.
  3. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add half the chicken; cook, turning occasionally, until golden and cooked throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon of oil and chicken. Return all the chicken and the broccoli to the skillet; add the soy-honey mixture and toss to coat. Cook an additional few minutes until sauce thickens. Remove from heat.
  4. Serve the sesame chicken & broccoli over cooked brown rice/cauliflower rice. Drizzle with toasted sesame oil. Garnish with additional sesame seeds, scallions, or crushed red pepper, if you'd like.
Recipe by Red Kitchenette at