Name: Honey Garlic Chicken and Broccoli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes; 2 cups broccoli florets; 2 tablespoons olive oil; Salt and pepper to taste; 1/4 cup honey; 1/4 cup low-sodium soy sauce; 1 tablespoon apple cider vinegar; 3 cloves garlic, minced; 1 tablespoon cornstarch mixed with 2 tablespoons cold water; Toasted sesame seeds for garnish (optional); Cooked white or brown rice for serving (optional)

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This quick and comforting honey garlic chicken and broccoli recipe brings tender chicken and crisp broccoli together in a glossy, sweet-and-savory sauce. It’s easy to make, ready in 35 minutes, and perfect over rice for a weeknight dinner that doesn’t cut corners on flavor.

Honey Garlic Chicken and Broccoli

Why You’ll Love This Recipe

I love how this dish balances ease with bold, satisfying flavor. The honey garlic sauce hits that perfect spot between sweet and savory, and it clings beautifully to every piece of chicken and broccoli thanks to a simple cornstarch slurry. I always have these ingredients on hand, which makes it one of my go-to meals when time is tight. It feels like takeout, but better—and healthier too. Plus, it’s beginner-friendly and easy to adapt, so I can make it spicier or vegetarian when I want to switch things up.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
2 cups broccoli florets
2 tablespoons olive oil
Salt and pepper to taste
¼ cup honey
¼ cup low-sodium soy sauce
1 tablespoon apple cider vinegar
3 cloves garlic, minced
1 tablespoon cornstarch mixed with 2 tablespoons cold water
Toasted sesame seeds for garnish (optional)
Cooked white or brown rice for serving (optional)

Directions

I start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat.
Then I season the chicken cubes with salt and pepper, add them to the skillet, and cook for 6–7 minutes until they’re golden brown and cooked through. Once done, I remove them from the pan.
I pour in the remaining olive oil and toss in the broccoli florets, stir-frying for about 3–4 minutes until they’re tender-crisp and bright green.
While that’s cooking, I whisk together honey, soy sauce, apple cider vinegar, and minced garlic in a small bowl.
I return the chicken to the skillet with the broccoli, pour in the sauce, and stir everything together.
As soon as the sauce starts to simmer, I stir in the cornstarch slurry and let it cook for 1–2 minutes until it thickens into a glossy glaze.
I toss everything well to coat the chicken and broccoli in that beautiful sauce.
Finally, I serve it all over hot rice and sprinkle with toasted sesame seeds if I’m feeling fancy.

Servings and Timing

This recipe makes about 4 servings.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Vegetarian: I like to swap the chicken for firm tofu when I want a meat-free version. Just make sure to press and brown the tofu first.
Low-carb: When I’m watching carbs, I serve it over cauliflower rice instead of regular rice.
Extra spicy: For heat, I stir in a pinch of red pepper flakes or drizzle chili crisp oil on top.
More veggies: Sometimes I add bell peppers, snow peas, or carrots for extra color and crunch.
Gluten-free: I use tamari or coconut aminos instead of soy sauce for a gluten-free version.

Storage/Reheating

Refrigeration:
Once cooled, I store leftovers in an airtight container in the fridge for up to 4 days. Reheating in a skillet with a splash of water brings back the sauce’s original texture.

Freezing:
I freeze portions flat in zip-top bags or containers for up to 2 months. To reheat, I thaw overnight in the fridge and warm on the stove or in the microwave.

Reheating tips:
For best results, I reheat on the stove over medium heat and stir often. If the sauce has thickened too much, I add a teaspoon of soy sauce or water. A fresh sprinkle of sesame seeds helps bring it back to life.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, I’ve done this plenty of times. I just make sure to thaw and pat it dry first so it doesn’t water down the sauce.

What can I substitute for honey if I want a vegan version?

I like using maple syrup or agave nectar as a substitute. They both offer similar sweetness and keep the sauce silky.

How can I store leftovers from this recipe?

I cool everything to room temperature, then store it in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months.

Is it possible to make this dish gluten-free?

Absolutely. I replace the soy sauce with tamari or coconut aminos to make it completely gluten-free.

What type of rice is best to serve with this dish?

I usually serve it with jasmine rice for a soft, fragrant base, but brown rice or even cauliflower rice also work well depending on my mood and goals.

Conclusion

This honey garlic chicken and broccoli dish is everything I want in a weeknight dinner: fast, flavorful, and comforting. It takes just 35 minutes, uses simple pantry ingredients, and leaves me with happy plates and no leftovers—unless I double the batch. Whether I’m making it for myself or sharing it with family, it’s always a hit. The sweet-savory sauce, tender chicken, and crisp broccoli come together in perfect harmony, making this a staple recipe I return to again and again.