Honey Sesame Chicken
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Honey Sesame Chicken

Honey Sesame Chicken

with Broccoli over Jasmine Rice

Honey sesame chicken gets an upgrade when you add ginger and garlic to the sauce—the aromatics bring freshness and flavor to this beloved takeout staple. Our version also has ingredients like white-meat chicken and crisp roasted broccoli that you can feel good about. Look no further for proof that you can create a meal that beats the restaurant version while staying simple and easy.

Family Friendly

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

2 clove


1 thumb


2 unit


¾ cup

Jasmine Rice

8 ounce

Broccoli Florets

12 ounce

Chicken Breasts

1 teaspoon


2 tablespoon


2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

5 teaspoon

White Wine Vinegar

1 tablespoon

Sesame Oil

1 tablespoon

Sesame Seeds

Not included in your delivery

2 tablespoon

Vegetable Oil




Nutrition Values

/ per serving
Energy (kJ)3264 kJ
Calories780 kcal
Fat26 g
Saturated Fat4.5 g
Carbohydrate84 g
Sugar18 g
Dietary Fiber4 g
Protein43 g
Cholesterol120 mg
Sodium640 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Baking Sheet
Large Pan
Paper Towel
Small Bowl



Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. In a small pot, combine 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt; bring to a boil. Mince or grate garlic. Peel and mince ginger until you have 1 TBSP (2 TBSP for 4). Trim and thinly slice scallions, separating whites from greens.

Cook Rice and Broccoli

Once water is boiling, add rice to pot. Cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve. Meanwhile, toss broccoli on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast until tender and crisped, 15-20 minutes.

Sear Chicken

Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned, 5-7 minutes per side (it’ll cook through in the next step). Turn off heat; remove from pan and set aside. Wipe out pan.

Make Sauce and Cook Aromatics

While chicken cooks, in a small bowl, whisk together ¼ cup water (⅓ cup water for 4 servings), cornstarch, honey, and soy sauce until very smooth. Heat a large drizzle of oil in pan used for chicken over medium-low heat. Add garlic, ginger, and scallion whites. Cook, stirring, until fragrant and slightly softened, 30 seconds to 1 minute.

Finish Chicken

Pour half the vinegar (use all for 4 servings) into pan and simmer until almost evaporated. Stir in sauce and bring to a boil. Let bubble until thickened, 30 seconds to 1 minute (1-2 minutes for 4). Stir in 1 tsp sesame oil (2 tsp for 4). Return chicken to pan and reduce heat to medium low; turn to coat in sauce. Continue cooking until sauce thickens and chicken is cooked through, 2-3 minutes. TIP: If sauce is too thick, stir in a splash of water.

Finish and Serve

Fluff rice with a fork and season with salt. Stir in 1 tsp remaining sesame oil (use all remaining sesame oil for 4 servings), then divide between plates. Top with chicken and add broccoli to the side. Spoon any remaining sauce over chicken. Garnish with scallion greens and sesame seeds.