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Sesame Chicken with Broccoli and Red Peppers on a black plate

Healthy Sesame Chicken with Broccoli

This healthy sesame chicken recipe with broccoli is a lighter version of the Chinese take-out classic with gluten-free tamari, honey, and a gentle pan-fry. See how to make it with my simple video step by step!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4


  • 4 cups small broccoli florets and thinly sliced stems (about 3/4 pound)
  • 1 large egg white
  • 2 tablespoons cornstarch, arrowroot starch or tapioca starch
  • 1/2 teaspoon sea salt
  • 1 pound boneless skinless chicken breasts, cubed
  • 2 tablespoons coconut oil, divided
  • 1 red pepper, seeded and diced
  • 2 scallions, white and green parts separated, thinly sliced
  • 1 garlic clove, minced
  • 1/4 cup gluten-free tamari or soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons honey
  • 2 tablespoons sesame seeds (black or regular)


  1. In a large wok or lidded skillet, cover the broccoli with 2 cups water. Bring to a simmer over high heat, reduce to medium, then cover and cook until vibrant and tender, 1-2 minutes. Drain in a colander. Rinse and dry the skillet.
  2. Meanwhile, whisk together the egg white, cornstarch, and salt in a large mixing bowl until smooth. Add the chicken and toss to combine.
  3. Heat 1 tablespoon of the coconut oil in the cleaned skillet over high heat. When hot, add the chicken in an even layer. Cook until golden brown on the first side, about 2 minutes, then stir fry until the chicken is cooked through, about 4 minutes more. Transfer to a bowl and set aside.

  4. Add the remaining vegetable or coconut oil and stir fry the peppers and white scallions until lightly charred, 2 minutes. Stir in the garlic and cook until fragrant, 1 minute. Add the chicken back to the pan, along with the tamari, sesame oil, honey, and sesame seeds. Simmer until the sauce has thickened, 2 minutes. Stir in the broccoli and green scallions. Serve over brown rice or quinoa.

Recipe Notes

If you find that the chicken sticks to the skillet, you can added an additional 1/2 cup of water or chicken stock with the sauce to help deglaze the pan. Usually, the peppers are enough to release those brown bits.