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Better-Than-Takeout Sticky Chicken and Broccoli

Sticky Chicken and Broccoli is a flavorful, saucy dish where crispy chicken bites are coated in a sweet, tangy, and mildly spicy glaze. Combined with tender broccoli florets and served ideally over rice, this dish balances texture and taste in a comforting, Asian-inspired meal. It’s perfect for weeknight dinners or meal prepping, with leftovers that still pack great flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
Sauce Thickening Time 5 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Sticky Sauce
  • 2/3 cup honey see Notes
  • 2/3 cup ketchup
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup apple cider vinegar or regular or rice vinegar
  • 1/4 cup brown sugar packed, light or dark; see Notes
  • 2 tablespoons granulated sugar see Notes
  • 1 to 4 tablespoons chili garlic sauce to taste
Chicken
  • 1 large egg lightly beaten
  • 1/2 cup all-purpose flour
  • 1/3 cup cornstarch for dredging
  • 2 pounds boneless skinless chicken breast cut into bite-sized pieces
  • 3 tablespoons olive oil plus more as needed while cooking
  • 5 to 6 cups broccoli florets from about 3 small/medium heads
  • 1 1/2 tablespoons cornstarch for slurry
  • 2 tablespoons cold water for slurry
  • green onions sliced thin; optional, for garnishing
  • sesame seeds optional, for garnishing
  • salt and pepper optional, to taste

Method
 

Preparation
  1. In a medium bowl, whisk together all Sticky Sauce ingredients until well combined. Set aside.
  2. Prepare three bowls: one with the beaten egg, one with flour, and one with cornstarch.
  3. Coat chicken pieces: dip in egg, then flour, then dredge in cornstarch.
  4. In a large high-sided skillet over medium to medium-high heat, heat olive oil and add the coated chicken. Shake off excess before placing in the pan.
  5. Cook for about 7 minutes, stirring and flipping frequently, until chicken is browned and cooked through. Add more oil if the skillet becomes dry.
  6. Push chicken to one side of the skillet, add broccoli to the other side.
  7. Drizzle prepared Sticky Sauce over chicken and broccoli. Stir to coat everything evenly.
  8. In a small bowl, mix 1½ tablespoons cornstarch with 2 tablespoons cold water to make a slurry. Add to skillet.
  9. Cook while stirring gently for about 5 minutes, or until sauce thickens and broccoli is crisp-tender. Stir using a rubber spatula, scraping the bottom and sides.
  10. Optionally garnish with green onions and sesame seeds. Season with salt and pepper if desired. Serve immediately.

Notes

  • The recipe yields a large amount of sauce. You may reduce quantities if you prefer less sauce.
  • Sweetness level is moderate; adjust honey, brown sugar, and granulated sugar to taste.
  • Serve with rice for a complete meal that absorbs the sauce well.
  • Store leftovers in an airtight container for up to 5 days in the fridge or 3 months in the freezer. Reheat gently.