The Best Honey Garlic Chicken and Broccoli Recipe for a Quick Weeknight Dinner

Are you searching for a delicious, easy, and incredibly flavorful dinner that comes together faster than takeout? Look no further than this sensational Honey Garlic Chicken and Broccoli recipe. This dish perfectly balances savory soy sauce, sweet honey, and fragrant garlic into a sticky, irresistible glaze coating tender chicken and crisp broccoli florets.

Why You Will Love This Recipe

This Honey Garlic Chicken and Broccoli is a weeknight superstar for several compelling reasons. First, it’s incredibly fast, often ready in under 30 minutes, making it perfect for busy evenings. Second, the sauce—that signature honey garlic combination—is complex enough to feel gourmet but uses simple pantry staples. Kids and adults alike adore the sticky-sweet yet savory glaze that coats every piece of chicken and broccoli perfectly. It’s a healthier alternative to restaurant versions because you control the sodium and sugar content, and it’s naturally gluten-free if you use tamari or gluten-free soy sauce.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 2 large heads of fresh broccoli, cut into bite-sized florets
• 2 tablespoons olive oil or avocado oil, divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon cornstarch (to thicken sauce, optional for crispier chicken)
• For the Honey Garlic Sauce:
• 1/2 cup honey
• 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/4 cup water or chicken broth
• 2 tablespoons rice vinegar
• 4 cloves garlic, minced
• 1 teaspoon ground ginger (or 1 tablespoon fresh grated ginger)
• 1/2 teaspoon red pepper flakes (optional, for a little heat)

Step-by-Step Instructions

1. Prepare the Chicken: In a medium bowl, toss the cut chicken pieces with 1 tablespoon of olive oil, salt, and pepper. If you prefer a slightly thicker glaze coating or crispier edges, sprinkle the cornstarch over the seasoned chicken and toss well to coat lightly.
2. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer (work in batches if necessary to avoid steaming) and cook for 5–7 minutes, turning occasionally, until golden brown and cooked through. Remove the cooked chicken from the skillet and set aside.
3. Sauté the Broccoli: Add the remaining 1 tablespoon of oil to the same skillet. Add the broccoli florets and cook, stirring occasionally, for 3–5 minutes until they are bright green and slightly tender-crisp. If the pan seems too dry, add a splash of water and cover briefly to steam them to your desired tenderness. Remove the broccoli and set it aside with the chicken.
4. Whisk the Sauce: In a small bowl, whisk together the honey, soy sauce, water/broth, rice vinegar, minced garlic, ginger, and red pepper flakes (if using).
5. Thicken the Sauce: Pour the sauce mixture into the now-empty skillet. Bring the sauce to a simmer over medium heat, stirring constantly. Let it bubble gently for 1–2 minutes until it starts to thicken slightly.
6. Combine and Coat: Return the cooked chicken and broccoli to the skillet. Toss everything gently but thoroughly to ensure the chicken and broccoli are completely coated in the glossy honey garlic glaze. Cook for one final minute until everything is heated through.
7. Serve: Serve immediately over steamed rice or noodles.

Expert Tips / Pro Tips

• Don’t Overcrowd the Pan: When searing the chicken, cooking it in batches is crucial. If you overcrowd the pan, the chicken will steam instead of sear, preventing that beautiful golden crust that holds the sauce so well.
• Adjusting Consistency: If your sauce seems too thin after simmering, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water (a slurry) and whisk it into the simmering sauce until it reaches your desired thickness. If it’s too thick, simply add a splash more water or broth.
• Use Fresh Garlic and Ginger: While dried ginger works in a pinch, fresh minced garlic and fresh grated ginger will dramatically elevate the flavor profile of this sauce.
• Broccoli Al Dente: For the best texture, aim for broccoli that is vibrant green and still has a nice snap (al dente). Overcooked broccoli will become dull and mushy when tossed in the final step.

Variations & Substitutions

• Protein Swap: This recipe works wonderfully with thinly sliced pork tenderloin, shrimp, or firm tofu (press the tofu well before cubing and coating slightly with cornstarch).
• Spice Level: Increase the red pepper flakes or add a dash of sriracha directly into the sauce for more noticeable heat.
• Vegetable Additions: Feel free to add other quick-cooking vegetables alongside the broccoli, such as sliced carrots, bell peppers, snap peas, or mushrooms. Add firmer vegetables like carrots earlier in the cooking process.
• Glaze Boost: For an even deeper, richer flavor, add 1 teaspoon of toasted sesame oil at the very end, right before serving.

Serving Suggestions

The absolute classic pairing for Honey Garlic Chicken and Broccoli is fluffy, steamed white rice, which perfectly soaks up any extra sauce pooling in the bowl. For a lower-carb option, serve over cauliflower rice. You can also serve this over brown rice, quinoa, or stir-fried noodles like lo mein. Garnish generously with toasted sesame seeds and thinly sliced green onions for color, crunch, and freshness before serving.

Storage, Freezing & Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The sauce may thicken as it cools.

Freezing: While freezing is possible, the texture of the cooked broccoli may degrade slightly upon thawing and reheating. If you plan to freeze, it’s best to cook the chicken and sauce together without the broccoli. Cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator.

Reheating: Reheat leftovers gently in a skillet over medium-low heat, adding a teaspoon or two of water or broth to loosen the sauce if needed. Microwave reheating is also quick; cover loosely and heat in 30-second intervals, stirring between each to ensure even heating.

Nutrition Information

Note: Nutritional data is an estimate and will vary based on exact ingredient amounts, particularly the amount of honey used and the type of soy sauce used. This estimate is based on serving 4 people over white rice (rice not included in calculation).

FAQ

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are often more forgiving and stay juicier during the stir-frying process. If using thighs, you may need to cook them an extra minute or two to ensure they are fully cooked through, depending on their thickness.

How do I make this recipe spicy?

To make this Honey Garlic Chicken and Broccoli spicy, increase the amount of red pepper flakes in the sauce mixture. Alternatively, a teaspoon of sriracha or a dash of chili garlic sauce whisked into the glaze right before simmering will provide a nice kick of heat.

Why did my sauce not thicken?

Sauce thickness depends on the heat level and the natural water content of the ingredients. If the sauce does not thicken after simmering for a minute or two, it means it needs more time or more starch. Whisk in a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water, added slowly) while the sauce is bubbling until it coats the back of a spoon.

Can I make this ahead of time?

You can prepare the sauce separately and store it in the refrigerator for up to a week. You can also chop your chicken and broccoli ahead of time. However, to achieve the best texture, it is recommended that you cook the chicken and broccoli fresh, just before combining it with the sauce ingredients.

Honey Garlic Chicken and Broccoli

A quick, flavorful, and easy weeknight meal featuring tender chicken pieces tossed in a sweet and savory honey garlic sauce, served alongside crisp-tender broccoli florets.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Asian-inspired

Calories: 420

Ingredients Method Notes

Ingredients

  

For the Chicken and Broccoli

• 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
• 1 large head broccoli cut into florets
• 2 tbsp olive oil divided
• 1 tsp salt
• 0.5 tsp black pepper

For the Honey Garlic Sauce

• 0.5 cup chicken broth
• 0.33 cup honey
• 0.25 cup low sodium soy sauce
• 3 cloves garlic minced
• 1 tsp fresh ginger grated (optional)
• 1 tbsp cornstarch
• 2 tbsp water

For Serving

• 1 tsp sesame seeds for garnish
• 2 cups cooked rice or desired grain

Method

 

Instructions

1. Prepare the sauce: In a small bowl, whisk together the chicken broth, honey, soy sauce, minced garlic, and grated ginger (if using). Set aside.
2. Cook the chicken: Season the cubed chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
3. Sauté the broccoli: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the broccoli florets and cook for 3-4 minutes until they turn bright green and become tender-crisp. If the pan is too dry, add a splash of water.
4. Thicken the sauce: In a separate small cup, whisk together the cornstarch and 2 tablespoons of cold water to create a slurry. Pour the prepared sauce mixture into the skillet with the broccoli. Bring to a simmer.
5. Combine and finish: Once the sauce is simmering, slowly whisk in the cornstarch slurry. Continue to cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon (about 1-2 minutes). Return the cooked chicken to the skillet and toss everything gently until the chicken and broccoli are well-coated in the glaze.
6. Serve immediately over cooked rice, garnished with sesame seeds.

Notes

For a spicier kick, add 1/2 teaspoon of red pepper flakes to the sauce mixture. Ensure the cornstarch is fully mixed with cold water before adding to the simmering sauce to prevent lumps.