Save to Pinterest I stumbled onto this recipe during one of those chaotic weeknights when the fridge was half empty and ordering takeout felt like giving up. Something about throwing everything into one pan and walking away felt almost too easy, like I was cheating at cooking. But that first whiff of garlic and honey hitting the hot pan changed my mind completely.
My roommate walked in right as I was lifting the lid off that pan, steam rolling out in clouds that smelled like our favorite Chinese restaurant down the street. She stood there watching me fluff the rice, asking every thirty seconds if it was ready yet. We ate standing up in the kitchen, straight from the pan, and I havent ordered takeout since.
Ingredients
- Chicken thighs or breasts: Thighs stay juicier but breasts work perfectly fine if thats what you have on hand
- Long grain white rice: Rinse it really well until the water runs clear or youll end up with gummy rice
- Broccoli florets: Cut them into bite sized pieces so they cook through in that final steam
- Garlic: Fresh minced garlic makes all the difference here, dont use the jarred stuff
- Honey: This balances the salty soy sauce and creates that gorgeous sticky glaze
- Low sodium chicken broth: Regular broth will make this dish way too salty with all the soy sauce
- Sesame oil: A little goes a long way for that nutty aroma we all love
Instructions
- Mix your sauce first:
- Whisk together the honey, garlic, soy sauce, rice vinegar, sesame oil and black pepper until everything is dissolved and smooth
- Sear the chicken:
- Get your pan nice and hot then add the chicken pieces, letting them develop a golden color on each side
- Build the base:
- Toss in the rinsed rice, diced carrots and most of your green onions, stirring everything together so the rice gets coated in those chicken juices
- Add the liquids:
- Pour in that sauce you made and the chicken broth, scraping up any brown bits from the bottom of the pan
- Let it simmer:
- Bring it to a bubble then turn the heat down low, cover it tight and walk away for 15 minutes
- Add the broccoli:
- Lift the lid just long enough to scatter broccoli over the top without stirring, then cover again for 8 to 10 minutes
- Rest and serve:
- Let it sit off the heat for 5 minutes before fluffing gently and topping with sesame seeds and those reserved green onions
Save to Pinterest 
Save to Pinterest Last month my sister called me mid recipe, panicked that the liquid wasnt absorbing fast enough. I talked her off the ledge and when she texted me a photo of her empty pan later that night, I knew she was hooked too.
Making It Your Own
Ive started adding a handful of snap peas or bell peppers sometimes just to get more color on the plate. The base flavors are so forgiving that you can really play around with whatever vegetables are languishing in your crisper drawer.
The Rice Trick
White rice works best here because it cooks in the same time frame as the chicken. Brown rice needs way more liquid and time, so if you go that route, bump the broth up to two and a half cups and give it 35 minutes before you even think about adding the broccoli.
Perfecting The Sauce Balance
Sometimes I want more heat and sometimes I want it sweeter. The beauty of mixing your own sauce is that you can taste as you go and adjust.
- Add crushed red pepper flakes if you like it spicy
- A splash more honey will tame any too salty moments
- Rice vinegar cuts through the richness if it feels too heavy
Save to Pinterest 
Save to Pinterest This is the kind of recipe that makes you feel like a competent cook even on days when you barely have the energy to chop vegetables.
Questions & Answers
- → Can I use brown rice instead of white?
Yes, brown rice works well. Increase the chicken broth to 2 1/2 cups and simmer for 35-40 minutes before adding the broccoli, as brown rice takes longer to cook.
- → What other vegetables can I add?
Snap peas, bell peppers, or diced zucchini are great additions. Add them along with the broccoli so they cook evenly without becoming mushy.
- → Can I make this spicy?
Absolutely. Add 1/2 teaspoon of crushed red pepper flakes to the sauce mixture for a gentle kick, or increase to 1 teaspoon for more noticeable heat.
- → Can I use chicken breasts instead of thighs?
Boneless, skinless chicken breasts work perfectly. Just be careful not to overcook them, as they can dry out faster than thighs.
- → Is this gluten-free?
It can be. Simply substitute the regular soy sauce with a gluten-free tamari or coconut aminos, and double-check all other ingredient labels.