Craving Chinese food? Don’t opt for greasy takeout. Make this easy sesame chicken and broccoli recipe instead — it’s ready in minutes!
Ingredients:
1 1/2 cups quick-cooking rice
8 cups broccoli florets
1/4 cup plus 2 tbsp cornstarch
1/2 tsp freshly ground black pepper
1 3/4 tsp salt
2 lb boneless, skinless chicken thighs or breasts (or a mix of the two), patted dry and cut into 1-inch chunks
4 tbsp vegetable oil
1/4 cup plus 1 tbsp raw honey
1/4 cup low-sodium soy sauce
3 tbsp rice wine vinegar
1 tbsp sriracha
1 clove garlic, grated
1 tsp grated fresh ginger
1 1/2 tsp toasted sesame oil
2 tbsp sesame seeds
2 scallions, thinly sliced
Directions:
1. Cook rice according to package instructions.
2. Using a steamer basket, steam broccoli until crisp-tender, about 5 minutes. Drain and set aside.
3. In a large bowl, whisk together cornstarch, pepper and 1 1/2 tsp salt. Add chicken pieces and toss to coat.
4. In a large skillet, heat 2 tbsp oil over high heat. When hot, add half of the chicken and cook, turning occasionally, until meat is cooked through and has a light brown crust, about 5 minutes. Transfer to a plate, heat remaining 2 tbsp oil in pan and cook remaining chicken.
5. Meanwhile, whisk together honey, soy sauce, vinegar, sriracha, garlic, ginger, sesame oil, 1 tbsp sesame seeds and 1/4 tsp salt.
6. Add sauce to pan along with the first batch of chicken, toss and cook until sauce starts to reduce, about 2 minutes. Add steamed broccoli, toss to coat with sauce and remove from heat.
7. Serve over rice and top with scallions and remaining sesame seeds.
Serves 4
