Spicy Honey-Soy Chicken & Broccoli with Rice, Peanuts & Sesame Seeds

Spicy Honey-Soy Chicken & Broccoli

with Rice, Peanuts & Sesame Seeds

25 MIN
2 Servings
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From the Test Kitchen

In this recipe, tender bites of chicken are tossed in a sweet and spicy sauce of honey, gochujang, soy glaze, and more. We’re pairing it with roasted broccoli—elevated by a fresh squeeze of lime juice—all served over a bed of fluffy white rice, topped off with a sprinkle of crunchy peanuts and sesame seeds.
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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
Spicy Honey-Soy Chicken & Broccoli with Rice, Peanuts & Sesame Seeds
Title
  • 10 oz Chopped Chicken Breast
  • ½ lb Broccoli
  • 1 Lime
  • 1 Tbsp Ketchup
  • 2 tsps Gochujang
  • 1 Tbsp Honey
  • 3 Tbsps Roasted Peanuts
  • 2 Tbsps Soy Glaze
  • ¼ tsp Crushed Red Pepper Flakes
  • ½ cup Long Grain White Rice
  • 1 tsp Black & White Sesame Seeds
  • 2 cloves Garlic
time-saving
tips & techniques
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem, then cut into small florets. Quarter the lime. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts. In a bowl, combine the ketchup, honey (kneading the packet before opening), soy glaze, 1/4 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. 

Roast the broccoli
2 Roast the broccoli

Line a sheet pan with foil. Transfer the broccoli florets the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lime wedges; carefully toss to coat. Taste, then season with salt and pepper if desired.

Cook the rice
3 Cook the rice

Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Cook the chicken & serve your dish
4 Cook the chicken & serve your dish

Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the cooked rice topped with the roasted broccoli and cooked chicken and sauce. Garnish with the chopped peanuts and sesame seeds. Serve the remaining lime wedges on the side. Enjoy!  

Tips from Home Chefs

Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem, then cut into small florets. Quarter the lime. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts. In a bowl, combine the ketchup, honey (kneading the packet before opening), soy glaze, 1/4 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. 

2 Roast the broccoli

Line a sheet pan with foil. Transfer the broccoli florets the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lime wedges; carefully toss to coat. Taste, then season with salt and pepper if desired.

Roast the broccoli
Cook the rice
3 Cook the rice

Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

4 Cook the chicken & serve your dish

Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the chicken is coated and cooked through. Turn off the heat. Serve the cooked rice topped with the roasted broccoli and cooked chicken and sauce. Garnish with the chopped peanuts and sesame seeds. Serve the remaining lime wedges on the side. Enjoy!  

Cook the chicken & serve your dish
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