Sesame Chicken Bowls

Sesame Chicken Bowls

from damndelicious.net
30 min
4 servings

Ingredients

  • 1 cup basmati rice
  • 12 ounces broccoli florets, about 2-3 cups
  • 1/2 cup chicken stock
  • 1/4 cup orange marmalade
  • 1/4 cup freshly squeezed orange juice
  • 2 1/2 tablespoons reduced sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • 1 teaspoon Sriracha, optional
  • 4 1/2 tablespoons corn starch, divided
  • 1 1/2 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

Directions

  1. 1

    In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.

  2. 2

    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.

  3. 3

    In a small bowl, whisk together chicken stock, orange marmalade, orange juice, soy sauce, vinegar, ginger, garlic, Sriracha, if using, and 1 tablespoon cornstarch.

  4. 4

    Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper; sprinkle with remaining 3 1/2 tablespoons cornstarch until evenly coated.

  5. 5

    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 minutes. Stir in chicken stock mixture until thickened, about 2-3 minutes. Stir in sesame seeds.

  6. 6

    Serve chicken immediately with rice and broccoli, garnished with green onion, if desired.