Sesame Chicken with Broccoli
Ingredients:
1 - 2 pounds chicken tenders, breasts, or thighs (boneless, skinless)
4-6 cups broccoli florets (or more, to taste)
1/4 cup honey
1/4 cup low sodium soy sauce
3 Tablespoons rice vinegar
2 teaspoons garlic, crushed
2 teaspoons ginger, finely grated
1 Tablespoon Sriracha
2 Tablespoons toasted sesame oil
2 Tablespoons sesame seeds
2 scallions, thinly sliced
4 cups cooked rice (jasmine, basmati, brown, whatever floats your boat)
3 Tablespoons cornstarch
Salt and freshly ground black pepper
4-6 cups broccoli florets (or more, to taste)
1/4 cup honey
1/4 cup low sodium soy sauce
3 Tablespoons rice vinegar
2 teaspoons garlic, crushed
2 teaspoons ginger, finely grated
1 Tablespoon Sriracha
2 Tablespoons toasted sesame oil
2 Tablespoons sesame seeds
2 scallions, thinly sliced
4 cups cooked rice (jasmine, basmati, brown, whatever floats your boat)
3 Tablespoons cornstarch
Salt and freshly ground black pepper
Directions:
Mix the honey, soy sauce, Sriracha, vinegar, garlic, ginger, one Tablespoon of sesame seeds, and sesame oil in a small bowl. Set aside while prepping the chicken.
Trim excess fat from chicken and cut into bite-size pieces (1-2 inches). Add 1/4 teaspoon salt and black pepper to cornstarch. Place the cut-up chicken in a ziploc with the cornstarch mixture and shake to cover each piece of chicken evenly.
Steam the broccoli for five to six minutes until it is just fork tender. It will complete cooking when we add it to the chicken.
Cook the chicken in a sauté pan or wok with a couple tablespoons of vegetable oil over medium high heat just until it takes on a little color. Add the broccoli and sauce to the pan, lower the heat and simmer until the sauce thickens and the chicken and broccoli is fully cooked.
Serve over rice with the remaining sesame seeds and sliced scallions sprinkled on top.
Trim excess fat from chicken and cut into bite-size pieces (1-2 inches). Add 1/4 teaspoon salt and black pepper to cornstarch. Place the cut-up chicken in a ziploc with the cornstarch mixture and shake to cover each piece of chicken evenly.
Steam the broccoli for five to six minutes until it is just fork tender. It will complete cooking when we add it to the chicken.
Cook the chicken in a sauté pan or wok with a couple tablespoons of vegetable oil over medium high heat just until it takes on a little color. Add the broccoli and sauce to the pan, lower the heat and simmer until the sauce thickens and the chicken and broccoli is fully cooked.
Serve over rice with the remaining sesame seeds and sliced scallions sprinkled on top.
Notes:
If you don't have low sodium soy sauce, you can use regular soy sauce and reduce the amount of salt.
For a gluten free version, use Tamari instead of soy sauce.
A soy-free alternative to soy sauce is coconut aminos. Adds that layer of umami flavor and complexity that defies description!
Boost this dinner treat by adding sliced red, yellow, and/or orange bell peppers, baby bok choy, snow peas, bean sprouts, or your other favorite veggies.
For a gluten free version, use Tamari instead of soy sauce.
A soy-free alternative to soy sauce is coconut aminos. Adds that layer of umami flavor and complexity that defies description!
Boost this dinner treat by adding sliced red, yellow, and/or orange bell peppers, baby bok choy, snow peas, bean sprouts, or your other favorite veggies.