Recipes and Cooking Sesame Chicken with Broccoli 3.7 (69) Add your rating & review There is mouthwatering magic in the sweet-tart, spicy-salty balance of Chinese sauces like this one. Here it is poured over tender marinated chicken, sprinkled with a generous helping of toasted sesame seeds and served with the crisp clean contrast of steamed broccoli. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 1, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Cook Time: 15 mins Marinate Time: 20 mins Total Time: 1 hrs Servings: 4 Jump to Nutrition Facts Ingredients 5 tablespoon reduced-sodium soy sauce 2 teaspoon toasted sesame oil 5 teaspoon honey 1 ¼ pound skinless boneless chicken breasts, cut into 1-inch chunks 2 tablespoon canola oil 2 green onions, white parts thinly sliced and green tops reserved 1 tablespoon grated fresh ginger 3 cloves garlic, minced 1 ½ cup low-sodium chicken broth 4 teaspoon cornstarch 1 tablespoon rice vinegar 1 teaspoon chili paste 1 small head broccoli, cut in florets, steamed until crisp-tender, 4 to 5 minutes 3 tablespoon toasted sesame seeds Hot cooked brown rice (optional) Directions In a medium bowl whisk together 3 Tbsp. of the soy sauce, 1 tsp. sesame oil, and 2 tsp. honey. Add cut-up chicken, toss to coat, then marinate for 20 minutes. Remove chicken from marinade with a slotted spoon. Discard the marinade. In a large nonstick skillet or wok heat 2 tsp. of canola oil over medium-high heat. Cook half the chicken at a time for 6 minutes until browned and cooked through, turning once or twice. Transfer to a large serving plate. Heat 2 tsp. canola oil to cook remaining chicken. Transfer to serving plate. In the same skillet heat the remaining 2 tsp. canola oil over medium-high heat. Add the white parts of onions, ginger, and garlic. Cook and stir for 1 to 2 minutes until fragrant. For sesame sauce, in a small bowl whisk together broth, remaining soy sauce, remaining honey, the cornstarch, vinegar, and chili paste until cornstarch and honey are incorporated. Add sauce to skillet. Cook and stir for 2 to 3 minutes until thickened and darkened in color. Stir in remaining 1 tsp. sesame oil. Add cooked chicken back to skillet. Add steamed broccoli to skillet. Stir to combine. Sprinkle with sesame seeds and green onion tops. Serve with brown rice, if desired. Con Poulos Make it vegetarian Use 1 1/2 cups vegetable broth in place of the chicken broth and extra-firm tofu instead of chicken. Make it gluten free Use gluten-free soy sauce. For less spice Remove portions before adding chili paste to remaining portions. Rate it Print Nutrition Facts (per serving) 365 Calories 14g Fat 21g Carbs 39g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 365 % Daily Value * Total Fat 14g 18% Saturated Fat 2g 10% Cholesterol 82mg 27% Sodium 882mg 38% Total Carbohydrate 21g 8% Total Sugars 9g Protein 39g Vitamin C 86.8mg 434% Calcium 90.9mg 7% Iron 2.7mg 15% Potassium 714mg 15% Folate, total 72.6mcg Vitamin B-12 0.5mcg Vitamin B-6 1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.