Equipment
Ingredients
Main
- 600 g boneless skinless chicken breast, diced into 2.5cm pieces
- 400 g broccoli florets, cut into bite-sized pieces
- 30 ml neutral cooking oil
Sesame Soy Glaze
- 60 ml light soy sauce
- 60 ml water
- 40 g honey
- 15 ml toasted sesame oil
- 15 ml rice vinegar
- 8 g cornstarch
- garlic, minced
- ginger, grated
Garnish
- 10 g toasted sesame seeds
- green onions, thinly sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 459 kcal
- Protein
- 36 g
- Carbohydrates
- 20 g
- Fat
- 27 g
- Fiber
- 3 g
- Sugar
- 11 g
- Sodium
- 955 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 96 mg
- Potassium
- 757 mg
- Calcium
- 102 mg
- Iron
- 2.6 mg
- Magnesium
- 81 mg
- Phosphorus
- 374 mg
- Zinc
- 2.0 mg
- Vitamin A
- 70 mcg
- Vitamin C
- 91 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 1.3 mg
- Vitamin K
- 113 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.30 mg
- Niacin
- 16.0 mg
- Folate
- 77 mcg
- Water
- 228 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Dice the raw chicken into even pieces. Immediately wash hands, knife, and cutting board with hot soapy water to prevent cross-contamination with other ingredients.
In a small mixing bowl, combine the soy sauce, water, honey, toasted sesame oil, rice vinegar, cornstarch, minced garlic, and grated ginger. Whisk vigorously until the cornstarch is completely dissolved.
Heat 15ml of the neutral oil in a large skillet or wok over medium-high heat. Add the broccoli florets and a small splash of water. Cook, stirring frequently, until the broccoli is bright green and tender-crisp. Remove the broccoli from the skillet and set aside.
Add the remaining 15ml of neutral oil to the hot skillet. Add the diced chicken in a single layer. Let it sear undisturbed to develop color, then toss and continue cooking until golden brown on all sides and the internal temperature reaches 74°C/165°F.
Give the glaze a quick stir to lift any settled cornstarch, then pour it over the cooked chicken in the skillet. Reduce the heat to medium and let the sauce bubble and thicken until it evenly coats the chicken.
Return the cooked broccoli to the skillet, tossing gently to coat the vegetables in the thickened glaze. Remove from heat, sprinkle with toasted sesame seeds and sliced green onions, and serve hot.
Chef's Notes
- For the most efficient workflow, measure and mix your liquid ingredients while the pan is preheating. This keeps the active cooking process fluid and prevents burning.
- Patting the diced chicken dry with a paper towel before adding it to the wok ensures a proper sear rather than steaming in its own juices.
- Cornstarch is a suspension, not a solution. It will naturally fall to the bottom of the bowl as it sits, so an aggressive final whisk before cooking is non-negotiable for a properly thickened glaze.
- If you prefer a spicy kick, add a pinch of crushed red pepper flakes or a spoonful of chili crisp to the glaze mixture.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Broccoli may lose its crisp texture upon thawing.
Reheating: Microwave in 1-minute bursts or reheat in a skillet over medium heat with a splash of water until reaching an internal temperature of 74°C/165°F.
Troubleshooting
The glaze is too thin and watery
Cause: The cornstarch settled at the bottom of the bowl before pouring, or the sauce has not simmered long enough.
Fix: Mix an additional 3g of cornstarch with 15ml of cold water, stir into the simmering sauce, and cook for 1 minute.
Prevention: Always whisk the sauce immediately before pouring it into the hot pan.
The chicken is dry and tough
Cause: The chicken was cooked for too long or at too low of a temperature, causing moisture loss.
Fix: Cannot be fixed, but the extra glaze will help mask the dryness.
Prevention: Ensure the pan is fully preheated before adding the chicken, and remove from heat precisely when internal temperature hits 74°C/165°F.
Broccoli is mushy and gray
Cause: Overcooking during the initial saute phase, or adding too much water.
Fix: Cannot be fixed
Prevention: Cook broccoli quickly over high heat and remove it from the pan as soon as it turns vibrant green.
Cultural Context
This dish draws heavily from Chinese-American takeout traditions, prioritizing high-heat cooking techniques and a balance of sweet, salty, and savory profiles. The use of cornstarch to thicken sauces is a hallmark technique that creates the signature glossy, velvety coating characteristic of this beloved culinary style.
