Quick Sesame Chicken With Broccoli

dinner chicken broccoli steam stir-fry asian 22-minute meals dairy free peanut free tree nut free kosher

Rhoda Boone

4 servings

Source

Ingredients

1 1/2 cups quick-cooking white rice

1 3/4 teaspoons kosher salt, divided, plus more

8 cups broccoli florets

1/4 cup plus 2 tablespoons cornstarch

1/2 teaspoon freshly ground black pepper

2 pounds boneless skinless chicken thighs, breasts, or a mix, patted dry, cut into 1" chunks

4 tablespoons vegetable oil, divided

1/4 cup plus 1 tablespoon honey

1/4 cup 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

Method

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. Steam broccoli, covered, until crisp-tender, 5–6 minutes. Drain and set aside.

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.

Meanwhile, whisk together honey, soy sauce, vinegar, Sriracha, garlic, ginger, sesame oil, 1 Tbsp. sesame seeds, and remaining 1/4 tsp. salt in a medium bowl.

Transfer first batch of chicken to a plate. Heat remaining 2 Tbsp. vegetable oil and cook remaining chicken. Add sauce to skillet along with first batch of chicken. Toss well 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.