Easy Sesame Chicken Bowl in 30 Mins
Crispy on the exterior and juicy on the inside, delicious Sesame Chicken in a sweet and flavorful sauce! Feel free to pop them into your mouth one by one, tossed in a delightful and simple sauce, since our version is superior to the restaurant version.
Ingredients
- 1 cup Basmati Rice
- 2-3 cup Brococcoli Florets
- 1/2 cup Chicken Stock
- 1/4 cup Orange Marmalade
- 1/4 cup Freshly Squeezed Orange Juice
- 2 1/2 tbsp Reduced-Sodium Soy Sauce
- 1 tbsp Rice Wine Vinegar
- 1 tbsp Freshly Grated Ginger
- 3 cloves Garlic
- 1 tsp Sriracha
- 4 1/2 tbsp Corn Starch
- 1 1/2 pounds Boneless and Skinless Chicken Thighs (Cut into bite-size pieces)
- Kosher Salt and Freshly Ground Black Pepper
- 1 tbsp Canola Oil
- 2 tsp Toasted Sesame Seeds
- 1 Green Onion (Thinly Sliced)
Instructions
- Cook rice according to package directions in a large pot with 1 1/2 cup water; put aside.
- Broccoli florets should be placed in a steamer or colander over a pan of boiling water. Set aside after steaming for 5 minutes, or until cooked through and vivid green.
- In a small bowl, whisk together chicken stock, orange marmalade, orange juice, soy sauce, vinegar, ginger, garlic, Sriracha, if using, and 1 tablespoon cornstarch.
- Sprinkle the remaining 3 1/2 teaspoons cornstarch equally over the chicken and season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Heat canola oil in a large skillet over medium high heat. Working in two batches, add chicken and cook until golden brown, about 6-8 In a large skillet, heat the canola oil over medium-high heat. Working in two batches, add the chicken and cook for 6-8 minutes, or until golden brown. Stir in the chicken stock mixture for about 2-3 minutes, or until it thickens. Sesame seeds are added last.
- Serve the chicken with rice and broccoli as soon as possible, garnished with green onions if prefered.