Honey Lemon Chicken and Broccoli Bowls
A takeout favorite that is sure to be a hit with the entire family! Plus, that lemon glaze is TO. DIE. FOR.
Greetings from the windy city! Except it’s 82 degrees here in Chicago. And it’s expected to be 90 degrees tomorrow.
Nonetheless, I am here for a quick work trip, except my friend is dragging me to a donut shop at 7:45AM, and then the best deep dish pizza afterwards. Plus, maybe a Chicago dog for dessert.
It’s a jam-packed day.
But while I’m stuffing myself with 12 donuts with artery-clogging goodness, I leave you with a takeout favorite of mine.
This is an easy peasy chicken sauté with a simple pineapple-lemon glaze that will just melt. in. your. stinking. mouth.
You can serve this on a bed of rice with a side of steamed broccoli or you can just eat the lemon glaze on its own. Your choice.
Honey Lemon Chicken and Broccoli Bowls
Ingredients
- 1 cup white rice
- 12 ounces broccoli florets, about 2-3 cups
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 1 green onion, thinly sliced
- ¼ teaspoon sesame seeds
For the lemon glaze
- ½ cup chicken stock
- ¼ cup pineapple juice
- Juice of 1 lemon
- ¼ cup honey
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 teaspoon Sriracha, optional
Instructions
- In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.
- Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside.
- Heat olive oil in a large skillet over medium high heat.
- Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 2-3 minutes; set aside.
- To make the glaze, stir in chicken stock, pineapple juice, lemon juice, honey, soy sauce, vinegar, ginger, garlic, cornstarch and Sriracha in the skillet. Bring to a boil; reduce heat and simmer until slightly thickened, about 4-5 minutes. Stir in chicken and gently toss to combine.
- Serve chicken immediately with rice and broccoli, garnished with green onion and sesame seeds, if desired.
Did you make this recipe?
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I LOVE this recipe! So fresh tasting with the perfect touch of zing! I had issues the first time I made it with the cornstarch clumping in the glaze, and then saw a comment to make a slurry first, which I’ve done every time since and it’s worked like a charm. I also always double the glaze because it’s just sooo dang good! As always, your recipes never disappoint! 🙂
This was absolutely delicious. I used the cooking method for the chicken from the Asian Honey Chicken recipe, and it could not have been any better.
Made this last night and my 10 year old that doesn’t particularly enjoy rice (crazy, I know!), ate EVERY.LAST.BITE! This was SO good! I pulled the chicken from the pan and used the same pan to reduce the glaze. Super easy but delicious recipe.
Pretty easy recipe. You could just add the ingredients to your cooked chicken directly and bring to boil instead of using another pot. I only have crushed pineapple on hand so I used that instead of just juice and it added a nice texture. Definitely gonna make again
Excellent recipe. I followed your recipe except used brown rice and we loved it. Thank you for a quick easy and delicious recipe
This flavor was not what I was expecting but it was so tasty! It was easy to make and unique.
Made this just as directed and it was delicious! Fresh tasting and not too heavy. Still great as a leftover the next day too.
This recipe is amazing! My husband made it for me at least 20 times while I was pregnant and could eat almost nothing. But this, I ate!!
Now 5 years later, I still love it and so do my 2 and 4 year olds.
This was perfection! For the people with pale sauce: after browning the chicken you add the sauce to the pan and the color transfers to the sauce. Damn delicious has done it again. Never disappointed.
Made this tonight and it smells amazing, my sauce didn’t thicken as I expected but still worked amazing!!! Thank you!
Was very good – followed reicpe and sauce turned out good and very tasty! For me, I would add some red chili flakes as I like it a bit hotter – husband sayz YUM
What a great-tasting and easy recipe! I made this exactly as written (except for the sriracha, because I’m feeding kids) and it came out great. Definitely a keeper!
Thanks, Jennifer!
Made this last night and it was seriously amazing! Had left overs for lunch today but couldn’t even wait until noon to eat as it was calling my name through my lunch bag. Going to make this again in a few days but add water chestnuts and maybe some pineapple pieces.
That sounds delicious! Make it your own 🙂
Although the sauce was great, I found the sauce to be very liquid in the end versus viscous like the glaze in the picture. I also ended up with extra sauce because it didnt reduce even though I had simmered it even longer than the recipe required in hopes of getting it to become a glaze. I ended up using the extra liquidy sauce to put over my rice, so it was still pretty good.
Tried it tonight with orange juice. Sauce was fine, a little too tart for my taste but the kids loved it. Will be making it again. So many of your recipes are a favorite in my home. Thanks for posting!
What an amazing, versatile recipe! I’ve made it exactly as written–which is superb–but have also obtained excellent results using lime juice in place of the lemon juice and Quorn in place of the chicken. I would imagine that it would be outstanding with tofu, as well. The glaze is so delicious that I generally make up a double batch and toss it with whatever protein and vegetables I have on hand for a stir-fry, then save some to use as a glaze or dipping sauce for future meals. My husband, who is not a particularly adventurous diner, absolutely loves this dish.
This is so easy and delicious- thanks for sharing! 🙂
I’ve found that marinading the chicken in the glaze for about an hour or so in the fridge and then simply adding it all to the pan at once (broiling the chicken) makes it even more flavorful and the chicken becomes SO tender!
Thanks again – have to check out the rest of your site. 🙂
I tried the recipe. Not the best, but certainly edible and not bad. I give the recipe a B-.
Hi! This looks like a yummy recipe. I was wondering if you have ever tried freezing the lemon glaze to save prep time for future dishes? It looks like it would also likely keep in the fridge for a while. Thanks.
This was good, hubby loved it. However, I have to agree with everyone that said that the sauce didn’t come out as brown and glazed looking as the picture. I followed the instructions, with the only addition being that I added the zest of the lemon as well for more flavor. I even cooked both the chicken and the sauce a little longer in an attempt to get the color right.
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
Made this tonight after a long work day and was so impressed! Easy and fresh. Another fantastic recipe, thank you!