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Epicurious

Quick Sesame Chicken With Broccoli

By Rhoda Boone

4.6

(147)

Image may contain Food Meal Dish Sesame Seasoning Plant and Lunch
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Rhoda Boone

For this quick dinner, chicken gets a crisp crust thanks to a touch of cornstarch. This recipe calls for quick-cooking white rice to save time, but feel free to use whatever you have on hand and follow the package directions.

Cooks' Note

Feel free to substitute traditional white or brown rice for quick-cooking rice. Make this meal gluten-free by substituting tamari for the soy sauce.

Recipe information

  • Total Time

    22 minutes

  • Yield

    4 servings

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

Preparation

  1. Step 1

    Cook rice with a pinch of salt according to package directions.

    Step 2

    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.

    Step 3

    Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Add chicken and toss to coat.

    Step 4

    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.

    Step 5

    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.

    Step 6

    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.

    Step 7

    Divide chicken and broccoli among 4 plates and top with scallions and remaining 1 Tbsp. sesame seeds. Serve with rice on the side.

TagsRiceRice & GrainsChicken ThighChickenPoultryChicken BreastBroccoli/BroccoliniVegetableMainDinnerDairy FreeGluten FreeQuickEasy30 Minutes or LessSauteEpicurious

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