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.
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
Instructions
Preparation
- In a medium bowl, whisk together all Sticky Sauce ingredients until well combined. Set aside.
- Prepare three bowls: one with the beaten egg, one with flour, and one with cornstarch.
- Coat chicken pieces: dip in egg, then flour, then dredge in cornstarch.
- 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.
- Cook for about 7 minutes, stirring and flipping frequently, until chicken is browned and cooked through. Add more oil if the skillet becomes dry.
- Push chicken to one side of the skillet, add broccoli to the other side.
- Drizzle prepared Sticky Sauce over chicken and broccoli. Stir to coat everything evenly.
- In a small bowl, mix 1½ tablespoons cornstarch with 2 tablespoons cold water to make a slurry. Add to skillet.
- 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.
- 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.