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Spicy Honey Jalapeno Lime Chicken with Broccolini

Author: Maika
Enjoy an easy chicken and broccolini recipe with a sweet and spicy sauce made with honey, jalapenos, lime, ginger, garlic, and sesame.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings 4
Course: Poultry
Cuisine: Asian, Chinese, East Asian,
Keyword: 30 Minute Meal, Beginner, Chicken, Dairy Free, Dinner, Easy, Egg Free, Healthy, Main Meal, Pollotarian, Quick, Quick and Easy, Rice, Rice Cooker, Saute Pan, Spicy
Calories: 572.14kcal

Ingredients

Sticky Rice

  • 3 cups cooked medium-grain white rice

Honey Jalapeno Lime Broth

  • 1 cup low-sodium chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon white pepper powder
  • ½ cup honey
  • 1 lime juiced
  • 2 tablespoons low-sodium soy sauce
  • 4 garlic cloves minced or garlic pressed
  • 1 inch ginger paste or minced
  • 1 jalapeno sliced half rings
  • ½ teaspoon kosher salt

Chicken and Broccolini

  • 4 large boneless skinless chicken thighs
  • ½ teaspoon kosher salt
  • 2 tablespoons olive oil
  • 2 tablespoons sesame seeds black and white mixed
  • 12 broccolini
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 3 Scallions sliced

Equipment

Instructions

  • Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
  • Prepare the Rice: If you are serving this recipe with rice, cook the rice before you start the recipe. Need recipe? Click Here.
  • Prepare the Chicken: Pat the chicken thighs dry with paper towels, season with salt, and set aside.
  • Make the Broth: Whisk the chicken broth, garlic powder, onion powder, white pepper powder, honey, lime juice, soy sauce, garlic, ginger, jalapenos, and salt in a liquid measuring cup and set aside.
  • Brown the Chicken: Heat the oil on medium-high in a non-stick frying pan, sear the chicken thighs with tongs for three minutes on one side, and flip.
  • Toast Sesame Seeds: Add sesame seeds directly into the pan around the chicken, and toast the seeds in the oil for 30 seconds.
  • Cook the Broth: Whisk and add the seasoned broth. Then, bring it to a simmer, cover it, and cook the chicken for 6 minutes or until it reaches an internal temperature of 165 degrees Fahrenheit.
  • Cook the Broccolini: Add the broccolini on top of the chicken and cook for 2 to 3 minutes, covered.
  • Make the Sauce: Lower the heat to prevent the sauce from bubbling. Remove the chicken and broccolini and set aside.
  • Finish the Sauce: Whisk in sesame oil into the reduced sauce. Then, make a cornstarch slurry by whisking together the cornstarch with equal parts water. Slowly add and wish in the slurry into the sauce, add the scallions, and increase the heat to allow the sauce to bubble again.
  • Coat the Chicken: Place the chicken back into the sauce to heat up and coat with the reduced thickened sauce.
  • Finish the Dish: Plate a mound of rice in the center, place a couple of broccolini pieces on top of the rice, and add the chicken. Drizzle the sauce on the chicken and around the plate and serve.

Video

Notes

1 inch ginger = 1 tablespoon ginger paste or minced

Nutrition

Calories: 572.14kcal | Carbohydrates: 76.3g | Protein: 28.45g | Fat: 17.89g | Saturated Fat: 3.11g | Cholesterol: 107.35mg | Sodium: 704.75mg | Fiber: 1.77g | Sugar: 35.65g
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