Bold, flavorful, and satisfying—this sticky chicken and broccoli recipe delivers the kind of flavor punch you’d expect from a favorite takeout spot, but made entirely at home. The sauce is rich and complex, balancing sweet, tangy, and spicy notes that cling to every crisp piece of chicken and vibrant floret of broccoli. Best of all, it comes together in one pan, making it a practical weeknight dinner without sacrificing taste.

With an ultra-sticky glaze and a perfectly pan-seared coating on the chicken, this dish is a modern comfort food twist—easy enough for beginners, but satisfying for seasoned cooks too. Whether you’re looking to curb your takeout cravings or just want something bold and quick, this recipe checks every box.

A Closer Look at the Sticky Sauce

What really sets this dish apart is the generous, glossy sauce. A combination of pantry staples—honey, ketchup, soy sauce, and vinegar—creates a base that’s sweet, sharp, and umami-rich. Brown sugar adds depth, while chili garlic sauce brings just enough heat to cut through the sweetness. It’s the kind of sauce that clings to everything and begs for a bowl of rice on the side to catch the drips.

Adjusting the sweetness and spice is easy. Prefer it less sugary? Use less honey or skip the granulated sugar entirely. Sensitive to spice? Stick to one tablespoon of chili garlic sauce or use a milder alternative like sweet chili sauce.

Ingredient Highlights

Chicken breast
Boneless, skinless chicken breast is cubed into bite-sized pieces and lightly breaded before pan-frying. The combination of flour and cornstarch creates a crisp exterior that holds up well to the thick sauce.

Broccoli florets
Broccoli plays a double role here—adding color and crunch while soaking up all that savory sauce. Don’t be alarmed by the volume; it wilts slightly as it cooks, becoming tender yet toothsome.

Cornstarch slurry
A mixture of cornstarch and cold water is stirred in at the end to thicken the sauce, transforming it into that classic takeout-style glaze.

Chili garlic sauce
This is where the kick comes in. Use more for a fiery finish or tone it down if you’re serving a spice-averse crowd.

Step-by-Step Instructions

Step 1: Mix the Sauce

In a medium bowl, whisk together honey, ketchup, soy sauce, vinegar, brown sugar, granulated sugar, and chili garlic sauce. Set it aside—this will come in later to coat the chicken and broccoli in flavor.

Step 2: Prep the Chicken

In one bowl, lightly beat a large egg. In two separate shallow dishes, place the flour and cornstarch. Toss the chicken in the egg first, then dredge in flour, and finally coat in cornstarch. Don’t worry about a perfect coating—just ensure each piece is covered well enough to develop a crisp edge when cooked.

Step 3: Sear the Chicken

In a large, deep skillet over medium-high heat, warm the olive oil. Add the chicken, shaking off any excess flour or starch first. Sauté for about 7 minutes, flipping often to brown all sides. If the pan looks dry partway through, add more oil—breaded chicken tends to soak up quite a bit.

Step 4: Add the Broccoli

Push the chicken to one side of the skillet and add in the broccoli. It’ll seem like a lot at first, but it will cook down quickly. Give everything a few tosses to begin softening the florets.

Step 5: Pour in the Sauce

Drizzle the prepared sticky sauce over the chicken and broccoli. Stir everything together so it’s evenly coated, then reduce the heat slightly to let it simmer.

Step 6: Thicken the Sauce

In a small bowl, mix 1 ½ tablespoons of cornstarch with 2 tablespoons of cold water. Pour the slurry into the skillet, stirring constantly as the sauce bubbles. Switch to a rubber spatula to gently scrape the bottom and sides of the pan—this helps prevent any sticking or burning.

Step 7: Simmer to Finish

Cook for about 5 minutes, or until the sauce thickens to a glossy, clingy consistency. The broccoli should be tender-crisp by now. If needed, give it another minute or two, but note that the sauce will thicken further as it cools.

Step 8: Garnish and Serve

Optionally, sprinkle over sliced green onions and sesame seeds before serving. Taste and adjust with salt and pepper if needed. This dish is best enjoyed hot, ideally with steamed rice to soak up every drop of the sauce.

Tips for Success

For extra-crispy chicken: Fry in smaller batches and avoid overcrowding the pan.
Make it gluten-free: Use tamari instead of soy sauce and a gluten-free flour blend for dredging.
Don’t skip the slurry: It’s essential for achieving that thick, restaurant-style glaze.

Serving Suggestions

Serve the sticky chicken and broccoli over white or brown rice, quinoa, or even cauliflower rice for a lower-carb option. For a more rounded meal, add quick-pickled cucumbers or a sesame slaw on the side.

Storage and Leftovers

This dish keeps well in the fridge for up to 5 days when stored in an airtight container. You can also freeze it for up to 3 months, though the texture of the chicken will soften upon reheating. To reheat, use the microwave or warm gently in a skillet with a splash of water to loosen the sauce.

If you find yourself with leftovers, consider transforming them into a rice bowl, a wrap with shredded lettuce, or a stir-fry with leftover veggies and noodles.

This sticky chicken and broccoli is a versatile, crowd-pleasing dish that’s just as good as (if not better than) takeout—and the best part is, you control the ingredients and the flavor balance. Whether you like it extra saucy or toned down in sweetness, it adapts easily to your preferences while delivering a deliciously familiar taste.