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Honey-Glazed Chicken & Broccoli Stir Fry with Jasmine Rice Recipe


This is a yummy dish with chicken and broccoli. We cook rice and mix it with chicken, broccoli, and a sweet sauce. It's a warm meal for lunch or dinner.


1 1/4 cups jasmine rice
1 lb chicken thighs, boneless skinless
1 lb broccoli florets
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon oyster sauce
2 teaspoons toasted sesame oil
1/4 cup water
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 teaspoon crushed red pepper flakes
1/4 cup cashews, roasted unsalted


Rinse the jasmine rice under cold water, then cook according to package instructions.
Cut the chicken thighs into bite-sized pieces and place them in a bowl with 1 tablespoon of soy sauce. Mix well and set aside.
Steam the broccoli florets until just tender, about 3-4 minutes, then set aside.
In a small bowl, combine the remaining 2 tablespoons of soy sauce, honey, rice vinegar, oyster sauce, sesame oil, and water to make the sauce.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-6 minutes. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil, minced garlic, ginger, and red pepper flakes. Cook for about 1 minute until fragrant.
Add the steamed broccoli to the skillet and stir to combine with the garlic and ginger.
Pour the sauce over the broccoli and return the cooked chicken to the skillet. Stir everything together and cook for an additional 2-3 minutes until the sauce is heated through.
Serve the stir fry over the cooked jasmine rice and sprinkle with roasted cashews.

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