Sesame Chicken with Broccoli

I adore weeknight dinners that feel like a warm hug: comforting, bright, and fast enough to make after work. This Sesame Chicken with Broccoli is one of those recipes — sticky, savory, and balanced with crisp-tender broccoli and a tangy-sesame glaze. It comes together quickly, uses straightforward pantry ingredients, and pairs perfectly with a bowl of steamed white or brown rice. The flavors are layered: a little rice vinegar brightens, toasted sesame oil adds a toasty note, and oyster sauce brings deep umami.

This recipe is written for one 1-pound package of boneless skinless chicken thighs cut into strips, and it’s built around a compact, efficient sauce that doubles as the glaze. Read through once, prep your mise en place, and you’ll be on the table in under 30 minutes.

Why this version works

There are a few small choices here that make the dish sing. Using chicken thighs keeps the meat juicy and forgiving during a quick stir-fry. Toasted sesame oil gives a concentrated sesame aroma, so you only need a little. Oyster sauce and low sodium soy sauce give a rich backbone without being overly salty, and cornstarch lightly thickens the sauce so it clings to the chicken and broccoli. Finally, a splash of rice vinegar lifts everything so the dish never tastes heavy.

Ingredients

• 2 tablespoons low sodium soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon toasted sesame oil
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 2 tablespoons extra virgin olive oil or vegetable or canola oil
• 1 pound boneless skinless chicken thighs cut into strips
• 1 teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• 1 head broccoli cut into florets
• 3 green onions thinly sliced
• 1 tablespoon grated ginger
• 3 cloves garlic minced
• ¼ cup low sodium chicken stock or chicken broth or water
• cooked white or brown rice, for serving

Equipment

• Large skillet or wok
• Mixing bowl
• Wooden spoon or spatula
• Measuring spoons and cups
• Knife and cutting board

Prep tips

• Cut the chicken into even strips so it cooks uniformly.
• Trim the broccoli into bite-sized florets for quick steaming and stir-frying.
• Grate the ginger and mince the garlic right before cooking to preserve their bright flavors.
• Have your rice hot and ready before you start the final stir — this dish comes together fast.

Step-by-step instructions

Follow these clear, ordered steps to make the Sesame Chicken with Broccoli. I have rewritten the directions to be concise and actionable while keeping the same ingredient amounts and the original sequence.

1. Prepare the sauce: In a medium mixing bowl, combine 2 tablespoons low sodium soy sauce, 2 tablespoons rice vinegar, 1 teaspoon toasted sesame oil, 2 tablespoons oyster sauce, and 1 tablespoon cornstarch. Whisk until the cornstarch is fully dissolved and the mixture is smooth. Set the sauce aside within easy reach.
2. Season the chicken: Pat 1 pound boneless skinless chicken thighs cut into strips dry with paper towels. Sprinkle the chicken evenly with 1 teaspoon fine sea salt and ½ teaspoon freshly ground black pepper, tossing lightly so the pieces are seasoned on all sides.
3. Heat the oil: Place a large skillet or wok over medium-high heat. Add 2 tablespoons extra virgin olive oil or vegetable or canola oil and let it warm until it shimmers but does not smoke.
4. Cook the chicken: Add the seasoned chicken strips to the hot skillet in a single layer. Let the pieces sear without moving them for about 1 to 2 minutes so they get a light golden color, then stir or flip to cook the other sides. Continue cooking and stirring for about 5 to 6 minutes total, until the chicken is browned and cooked through. Transfer the cooked chicken to a clean plate and set aside.
5. Cook the aromatics: Lower the heat slightly to medium. In the same skillet, add the 1 tablespoon grated ginger and 3 cloves garlic minced. Stir constantly for about 30 seconds to 1 minute, until fragrant and golden but not burned.
6. Add the broccoli: Add 1 head broccoli cut into florets to the skillet with the aromatics. Stir to coat the florets with oil and aromatics. Cook the broccoli, stirring occasionally, for about 2 minutes to begin softening the exterior while keeping some crunch.
7. Add the liquid: Pour in ¼ cup low sodium chicken stock or chicken broth or water. Immediately cover the skillet with a lid or a large plate to trap steam. Steam the broccoli for 2 to 3 minutes, until it reaches your desired tenderness — bright green and just tender-crisp works best.
8. Return the chicken: Remove the lid and return the cooked chicken strips to the skillet with the broccoli, distributing the pieces evenly.
9. Add the sauce: Give the reserved sauce a quick stir, then pour it over the chicken and broccoli. Turn the heat up to medium-high. Stir continuously as the sauce heats and thickens; this should take about 1 to 2 minutes. The cornstarch will help the sauce cling to the chicken and broccoli, creating a glossy coating.
10. Finish and taste: Once the sauce has thickened and the chicken and broccoli are well coated, remove the skillet from the heat. Stir in 3 green onions thinly sliced for freshness and a mild onion bite. Taste a small piece and adjust seasoning if needed — you can add a pinch more salt or a few drops of soy sauce if you prefer it saltier.
11. Serve: Spoon the Sesame Chicken with Broccoli over cooked white or brown rice. Serve immediately so the glaze stays glossy and the broccoli remains crisp-tender.

Serving suggestions

This Sesame Chicken with Broccoli is excellent over steamed rice, which soaks up the sauce beautifully. For a lighter plate, serve it over cauliflower rice or with a side of crisp cucumber salad to add cooling contrast. Garnish with extra sliced green onions, a sprinkle of toasted sesame seeds if you like, and a wedge of lime for an extra bright finish.

Make-ahead and storage

If you want to meal-prep, cook the dish through step 9, cool to room temperature, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of water or chicken stock to loosen the sauce if it clumps. The broccoli will be softer after reheating but still tasty.

Ingredient notes and swaps

• Low sodium soy sauce: Keeps salt in check, but you can use regular soy sauce if that’s what you have; just reduce any additional salt in the recipe.
• Toasted sesame oil: A little goes a long way. If you don’t have it, you can omit it and add a few extra drops of neutral oil, but the sesame aroma is worth seeking out.
• Oyster sauce: Adds depth and body; vegetarian oyster sauce (made from mushrooms) is a good substitute if you prefer a plant-based swap.
• Cornstarch: Ensures a glossy, clingy sauce — tapioca or arrowroot starch can be used 1:1 if needed.
• Chicken stock or water: A small amount of liquid steams the broccoli and creates the base the sauce needs to thicken properly.

Common questions

Can I use chicken breast? Yes — chicken breast will work, but watch it closely so it doesn’t dry out. Slicing it thin and cooking just until no longer pink will keep it tender.

How do I get the sauce thicker? Make sure the sauce is at least warm when you pour it into the hot pan; the cornstarch activates with heat. Stir constantly until you see the sauce thicken. If you need it thicker, make a slurry with an extra ½ teaspoon cornstarch and a teaspoon of water, then stir that in and cook briefly.

Can I double the recipe? Yes. Use a very large skillet or wok so the chicken can sear rather than steam, and increase cooking time slightly. Keep the sauce proportionate to the protein and vegetables.

Flavor-boosting tips

• For an extra toasty finish, add a few drops more toasted sesame oil right at the end of cooking.
• Brighten the dish with a squeeze of fresh lime or a scant teaspoon of honey if you like a touch of sweetness to balance the savory sauce.
• For more texture, toss in a handful of roasted cashews or toasted sesame seeds just before serving.

Final thoughts

This Sesame Chicken with Broccoli is kitchen-friendly and flexible: it works for busy weeknights, for meal prep, or for a simple weekend dinner. The combination of juicy chicken thighs, crisp broccoli, and a glossy, savory sauce is reliably satisfying. Keep the ingredients on hand and you’ll have a dependable, delicious meal ready anytime. Plate a generous scoop over hot rice, garnish with green onions, and enjoy the sticky, savory goodness in every bite.