Better-Than-Takeout Sticky Chicken and Broccoli

Sticky, savory, and just a little sweet, this Better-Than-Takeout Sticky Chicken and Broccoli is everything you love about your favorite Chinese takeout—but made at home with fresh ingredients in under 40 minutes. Tender, pan-fried chicken is tossed in a glossy, flavorful sauce with crisp-tender broccoli, perfect for serving over fluffy rice.

Why You’ll Love This Recipe

This recipe gives you that irresistible takeout flavor without the added oil, salt, or mystery ingredients. The chicken is juicy and lightly crisped, the broccoli adds crunch and nutrition, and the sticky sauce is balanced with sweetness, tang, and a touch of heat. It’s a quick, one-pan meal the whole family will love—and it reheats beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• Cornstarch
• Egg
• Salt and pepper
• Neutral oil for cooking (vegetable or avocado oil)

For the sauce:

• Low-sodium soy sauce
• Honey
• Brown sugar
• Ketchup
• Rice vinegar
• Garlic, minced
• Fresh ginger, grated
• Red pepper flakes (optional)
• Cornstarch + water (slurry for thickening)

For the vegetables:

• Fresh broccoli florets
• Water

To serve (optional):

• Cooked white or brown rice
• Sesame seeds
• Sliced green onions

Directions

this recipe

1. Coat the chicken
   In a bowl, toss chicken with salt, pepper, egg, and cornstarch until well-coated.
2. Pan-fry the chicken
   Heat a few tablespoons of oil in a large skillet over medium-high heat. Add chicken in a single layer and cook until golden brown and fully cooked, about 5–7 minutes. Remove and set aside.
3. Steam the broccoli
   In the same pan, add broccoli and a splash of water. Cover and steam for 3–4 minutes until bright green and slightly tender. Transfer to a plate.
4. Make the sauce
   Whisk soy sauce, honey, brown sugar, ketchup, vinegar, garlic, ginger, and red pepper flakes in a small bowl. Pour the sauce into the skillet and bring to a simmer. Stir in a cornstarch slurry and cook until thick and glossy, about 1–2 minutes.
5. Combine and toss
   Add the cooked chicken and broccoli back into the pan and toss to coat in the sauce. Let everything heat through for another 1–2 minutes.
6. Serve
   Spoon the sticky chicken and broccoli over cooked rice. Garnish with sesame seeds and green onions if desired.

Servings and timing

• Servings: 4
• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes

Variations

• Spicy version: Add a spoonful of sriracha or more red pepper flakes to the sauce.
• Vegetarian twist: Use crispy tofu or seitan instead of chicken.
• Extra veggies: Add bell peppers, snap peas, or shredded carrots.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce and check labels on condiments.

Storage/reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in a skillet over medium heat with a splash of water, or microwave in 30-second intervals until hot.
• Freezing: Freeze in portions for up to 2 months. Thaw and reheat as above.

FAQs

Can I bake the chicken instead of pan-frying?

Yes, place coated chicken on a parchment-lined baking sheet and bake at 400°F for 18–20 minutes, flipping halfway through.

Can I use frozen broccoli?

Yes, just add it directly to the skillet without thawing, and cook until heated through and slightly tender.

What cut of chicken works best?

Thighs are juicier, but breasts work well too—just avoid overcooking.

Can I make this ahead?

Yes, you can prep the chicken and sauce ahead. Store separately and combine when ready to cook.

Is this kid-friendly?

Absolutely! You can skip the red pepper flakes for a milder version.

Can I double the recipe?

Yes, just use a large pan and fry the chicken in batches for best results.

What’s the best rice to serve with this?

Jasmine or basmati rice work great, but you can also use brown rice or cauliflower rice for a low-carb option.

Can I use pre-made sauce?

You can, but homemade is fresher and allows you to control the ingredients.

How do I keep the chicken crispy?

Serve immediately after tossing with the sauce, or toss lightly to maintain some crisp texture.

Is this healthier than takeout?

Yes! You control the oil, sugar, and sodium, and there’s no deep frying involved.

Conclusion

Better-Than-Takeout Sticky Chicken and Broccoli is a fast, flavorful, and satisfying dinner that’s sure to become a go-to in your recipe rotation. With simple ingredients and bold flavors, it proves you don’t need takeout to enjoy restaurant-quality results at home. Serve it hot over rice and enjoy the sticky, savory goodness in every bite.

Print