Asian, Quick Dinner

Sesame Chicken and Broccoli.

Chinese take out is one of the most convenient meals–it is fast, yummy and comforting and also extremely unhealthy.  Just because the food comes with lots of veggies and a good amount of protein, does not mean its good for you.  The sauces are oily and high in sugar content.  So I came up with recipe.  It is fast and super tasty.  I will make this meal at least twice a month (if not more), it reheats really well so you can make a large batch and portion it out and freeze it.  The basic recipe can be modified and you can include pork, beef, shrimp or even scallops.  As for vegetables, you can use mushrooms, babycorn, peppers, chestnuts and the list goes on.


Note: The good things about this recipe is that as long you have all the components it always turns out great.  So depending on the amount chicken you have and how you like your sauce you can adjust the quantity of the ingredients

1 lb of chicken tenders ( cut into pieces)

1 16oz bag of broccoli

2 Tbsp of cornstarch or flour

4 Tbsp of soy sauce

3 Tbsp of Honey

2 Tbsp of ginger paste

2 Tbsp of minced garlic

red pepper flakes ( as hot as you like it)

salt and pepper (to taste–keep in mind that soy sauce is salty)

1 Tbsp of sesame seeds


Toss the chicken pieces in cornstarch with  a little bit salt and pepper and fry till brown in a little bit of olive oil.

Set the chicken aside and in the same pot, add ginger, garlic soy sauce and honey and stir to combine.  Be quick because the sugars in the honey could burn.

Add the broccoli a little bit of water and allow for the sauce to coat the broccoli.

Add back the chicken.  At this point you may need to add a few more dashes of soy sauce, water and honey to allow for some more sauce to stick to the chicken as well

Taste for salt and pepper

Add red pepper flakes sesame seeds, toss and serve hot with rice !

move over take out !


11 thoughts on “Sesame Chicken and Broccoli.”

  1. Not to mention the msg the restaurants dump in… I’ve never seen ginger paste though but I would imagine sprinkling some dried ginger would do the trick nicely. This looks great & I would imagine using some pea pods could work well too.


    1. hmm, good question. I am no expert but from what I understand black sesame seeds have amore intense flavor ( that is why they are added to milder dished like sushi) I think the white sesame seeds stand better to the flavor of the sauce. I would encourage trying it with black sesame seeds–it should not taste, who knows, maybe it even tastes better!!!!!


  2. This reminds me of a dish I used to make (and had forgotten about). I would marinate
    the sections of a jointed chicken in soy sauce, chilli sauce, rice wine (or sherry), vinegar, sugar, ginger and garlic (I remember there were 7 ingredients) and then roast them for about 40 minutes. I always served it with brown rice and broccoli!


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