Sesame Chicken Bowls
Super saucy, crisp-tender sesame chicken! 1000x better than takeout, made in 30min or less. Serve with rice and broccoli. SO SO GOOD.
Ingredients
- 1 cup basmati rice
- 12 ounces broccoli florets, about 2-3 cups
- ½ cup chicken stock
- ¼ cup orange marmalade
- ¼ cup freshly squeezed orange juice
- 2 ½ tablespoons reduced sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 1 teaspoon Sriracha, optional
- 4 ½ tablespoons corn starch, divided
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons canola oil
- 2 teaspoons toasted sesame seeds
- 1 green onion, thinly sliced
Instructions
- In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.
- Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside.
- In a small bowl, whisk together chicken stock, orange marmalade, orange juice, soy sauce, vinegar, ginger, garlic, Sriracha, if using, and 1 tablespoon cornstarch.
- Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper; sprinkle with remaining 3 1/2 tablespoons cornstarch until evenly coated.
- Heat canola oil in a large cast iron skillet over medium high heat. Working in two batches, add chicken and cook until golden brown, about 6-8 minutes. Stir in chicken stock mixture until thickened, about 2-3 minutes. Stir in sesame seeds.
- Serve chicken immediately with rice and broccoli, garnished with green onion, if desired.