Ingredients
Scale
- 1 lb boneless, skinless chicken breast, sliced into 1-inch pieces
- 1 large egg
- 1 tbsp soy sauce (low-sodium)
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 1 cup broccoli florets
- 2 tbsp olive oil, divided
- 3 tbsp low-sodium soy sauce
- 2 tbsp honey (or maple syrup for vegan option)
- 1 tbsp rice vinegar
- 1 tsp fresh ginger, grated
- 1 garlic clove, minced
- 1 tbsp toasted sesame seeds
- 2 green onions, sliced
- 1 cup cooked jasmine rice (for serving)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, whisk egg, 1 tbsp soy sauce, cornstarch, and sesame oil. Add chicken pieces and toss to coat. Let marinate 10 minutes.
- Toss broccoli florets with 1 tsp olive oil, salt, and spread on baking sheet. Arrange chicken in a single layer on top.
- Bake 18–20 minutes, until chicken is golden and cooked through, flipping halfway.
- While chicken bakes, whisk together 3 tbsp soy sauce, honey, rice vinegar, ginger, and garlic in a small bowl.
- Heat remaining 1 tsp olive oil in a skillet over medium. Add chicken and broccoli. Pour sauce over and stir 2–3 minutes until glossy and thickened.
- Garnish with sesame seeds and green onions. Serve over rice.
Notes
- For meal prep: Store chicken & sauce separately from rice for up to 4 days. Reheat in microwave or air fryer for best texture.
- Want it gluten-free? Use tamari instead of soy sauce.
- Add bell peppers or snap peas for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Baking + Stir-frying
- Cuisine: Chinese-inspired
- Diet: High-Protein
Nutrition
- Serving Size: 1 cup chicken + 1/2 cup rice + 1/2 cup broccoli
- Calories: 385 Kcal
- Sugar: 12g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 65mg
