Sesame Chicken Bowls Easy (Print Version)
# Ingredients:
01 -
1 cup basmati rice
02 -
12 ounces broccoli florets (approximately 2-3 cups)
03 -
½ cup chicken stock
04 -
¼ cup orange marmalade
05 -
¼ cup freshly squeezed orange juice
06 -
2 ½ tablespoons reduced sodium soy sauce
07 -
1 tablespoon rice wine vinegar
08 -
1 tablespoon freshly grated ginger
09 -
3 cloves garlic, minced
10 -
1 teaspoon Sriracha (optional)
11 -
4 ½ tablespoons corn starch, divided
12 -
1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
13 -
Kosher salt, to taste
14 -
Freshly ground black pepper, to taste
15 -
3 tablespoons canola oil
16 -
2 teaspoons toasted sesame seeds
17 -
1 green onion, thinly sliced
# Instructions:
01 -
In a large saucepan, bring 1 1/2 cups of water to a boil. Add rice and cook according to package instructions. Set aside.
02 -
Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 minutes, or until cooked through and vibrant green. Set aside.
03 -
In a small bowl, whisk together chicken stock, orange marmalade, orange juice, soy sauce, rice wine vinegar, ginger, garlic, Sriracha (if using), and 1 tablespoon of cornstarch.
04 -
Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Sprinkle with remaining 3 1/2 tablespoons of cornstarch and toss until evenly coated.
05 -
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 per batch.
06 -
Stir the prepared chicken stock mixture into the skillet with the cooked chicken and cook until the sauce thickens, about 2-3 minutes. Stir in sesame seeds.
07 -
Plate the chicken immediately with the prepared rice and steamed broccoli. Garnish with thinly sliced green onion if desired.
# Notes:
01 -
Serve immediately for the best texture and flavor.