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Sesame Chicken with Broccoli
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INGREDIENTS | |
1 1/2 cups | quick-cooking white rice |
1 3/4 teaspoons | kosher salt, divided, plus more |
8 cups | broccoli florets |
6 tablespoons | cornstarch |
1/2 teaspoon | freshly ground black pepper |
2 pounds | boneless skinless chicken thighs, breasts, or a mix, trimmed, patted dry, cut into 1 1/2" chunks |
4 tablespoons | vegetable oil, divided |
5 tablespoons | honey |
4 tablespoons | low-sodium soy sauce |
3 tablespoons | rice wine vinegar |
1 tablespoon | Sriracha |
1 large clove | garlic, finely grated |
1 teaspoon | finely grated ginger |
1 1/2 teaspoons | toasted sesame oil |
2 tablespoons | toasted sesame seeds, divided |
2 | scallions, thinly sliced |
PREPARATION
Cook rice with a pinch of salt according to package directions.
Set a steamer basket in a medium pot filled with 1" water, cover pot, and bring water to a boil. Uncover and steam broccoli until crisp-tender, 5–6 minutes. Drain and set aside.
Meanwhile, whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Add chicken and toss to coat.
Heat 2 Tbsp. vegetable oil in a large skillet over high. Add half of the chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 5 minutes. Transfer chicken to a plate. Heat remaining 2 Tbsp. vegetable oil; cook remaining chicken and transfer to plate.
Combine honey, soy sauce, vinegar, Sriracha, garlic, ginger, sesame oil, 1 Tbsp. sesame seeds, and remaining 1/4 tsp. salt in a medium bowl. Transfer sauce to skillet and cook 1 minute to reduce slightly. Return chicken to skillet, toss in sauce to coat, and cook until sauce is reduced and thickened, about 2 minutes. Fold in reserved broccoli, toss to coat, and remove from heat.
Divide chicken and broccoli among 4 plates and top with scallions and remaining 1 Tbsp. sesame seeds. Serve with rice on the side.
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