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Quick Sesame Chicken with Broccoli Recipe

Quick Sesame Chicken with Broccoli
Source: epicurious

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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
  • 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
PREP TIME
10m
COOK TIME
12m
TOTAL TIME
22m
YIELD
4 servings

Instructions

  • 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.

Dinner

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A recipe from epicurious

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