This super simple skillet Sesame Chicken with Broccoli and Edamame is going to make dinner time/meal prep so much easier! Made with simple pantry and freezer ingredients, you’ll have this meal ready in less than 30 minutes!
Why You’ll Love This Simple Skillet Chicken
- It’s super fast to make! I usually make my rice in a rice cooker and I either have to get that going ahead of time or use the quick cook option because I’m done my chicken and vegetables on the stove before the regular rice cycle!
- You can use chicken breasts or chicken thighs for this. It’s pretty interchangeable. You can also swap the vegetables to ones of your choice if you’d like!
- It’s super tasty. My partner really enjoyed this one and said that the flavours really go well together.
What You’ll Need
For the sauce:
- soy sauce — I like to use low sodium soy sauce.
- sesame oil — depending on the flavour you’re going for, you can use pure sesame oil but for a tad bit more of a deeper flavour, you can use roasted sesame oil.
- mirin: mirin is a Japanese sweet rice wine, if you are unable to find it, you can try rice vinegar with extra honey
For everything else:
- olive oil
- chicken thighs — boneless skinless thighs
- cornstarch + water to make a cornstarch slurry
- garlic
- broccoli florets
- edamame — frozen is fine
How to Make This Easy Sesame Chicken Recipe
- In a small bowl, combine the ingredients for the sauce and set aside.
- In a skillet on medium heat, add in olive oil and the diced chicken.
- Let the chicken cook on one side for 1-2 minutes before flipping. Let the other side cook for another 1-2 minutes.
- Pour in the soy sesame sauce and stir the chicken with the sauce, to cover.
- Add in the cornstarch slurry and let the sauce thicken for 1-2 minutes, continuing to stir throughout.
- Add in the minced garlic, frozen edamame, and broccoli florets and continue to stir until everything has cooked through and the sauce has thickened.
- Serve with your grain of choice. Garnish with toasted sesame seeds and green onions if you wish.
Tips & Notes
- I cut my boneless skinless chicken thighs into 6 pieces each.
- Make sure you’re making a cornstarch slurry with cold water. A 1:1 ratio of cornstarch and water.
- I like to serve mine with just plain rice and scoop the sauce directly onto it.
- Cook your broccoli just enough that they’re crisp and has a bite to it and not too soft/soggy.
- This is the skillet I use.
Recipe Variations
- Want to make it sweeter? Add a dash of honey.
- Want to make it spicier? Add in a pinch of red pepper flakes.
- Broccoli can be swapped for cauliflower, bell peppers, etc.
- Edamame can be swapped with peas, corn, mushrooms, etc.
- Got an Instant Pot? Try my Spicy Instant Pot Sesame Chicken.
Make Ahead Tips
- Meal prep: This simple sesame chicken recipe can be meal prepped and kept in the fridge for up to 4 days in an airtight container.
- To make this recipe faster, you can prepare your sauce and cut up your broccoli florets ahead of time.
Sesame Chicken with Broccoli and Edamame
This super simple skillet Sesame Chicken with Broccoli and Edamame is going to make dinner time/meal prep so much easier! Made with simple pantry and freezer ingredients, you’ll have this meal ready in less than 30 minutes!
Print Recipe
Rate this Recipe
Servings: 4 servings
Ingredients
For the sauce:
- 3 tbsp soy sauce, low sodium
- 3 tbsp sesame oil
- 1 tbsp mirin
For everything else:
- 1 tbsp olive oil
- 8 chicken thighs, boneless skinless
- 1 tbsp cornstarch, + 1 tbsp water to make a cornstarch slurry
- 2 tbsp garlic
- 1 cup broccoli florets, or more
- 1 cup edamame, frozen
Instructions
- In a small bowl, combine the ingredients for the sauce and set aside.
- In a skillet on medium heat, add in olive oil and the diced chicken.
- Let the chicken cook on one side for 1-2 minutes before flipping. Let the other side cook for another 1-2 minutes.
- Pour in the soy sesame sauce and stir the chicken with the sauce, to cover.
- Add in the cornstarch slurry and let the sauce thicken for 1-2 minutes, continuing to stir throughout.
- Add in the minced garlic, frozen edamame, and broccoli florets and continue to stir until everything has cooked through and the sauce has thickened.
- Serve with your grain of choice. Garnish with toasted sesame seeds and green onions if you wish.
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
Nutrition Per Serving
Serving: 4servings | Calories: 476kcal | Carbohydrates: 11g | Protein: 50g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 215mg | Sodium: 999mg | Potassium: 839mg | Fiber: 3g | Sugar: 3g | Vitamin A: 196IU | Vitamin C: 24mg | Calcium: 65mg | Iron: 3mg
Leave a Reply