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–+ servings
Sesame Chicken Bowls

Sesame Chicken Bowls

Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Super saucy, crisp-tender sesame chicken! 1000x better than takeout, made in 30min or less. Serve with rice and broccoli. SO SO GOOD.
4.9 stars (72 ratings)

Ingredients

  • 1 cup basmati rice
  • 12 ounces broccoli florets, about 2-3 cups
  • ½ cup chicken stock
  • ¼ cup orange marmalade
  • ¼ cup freshly squeezed orange juice
  • 2 ½ tablespoons reduced sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • 1 teaspoon Sriracha, optional
  • 4 ½ tablespoons corn starch, divided
  • 1 ½ 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

Instructions

  • In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.
  • 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.
  • In a small bowl, whisk together chicken stock, orange marmalade, orange juice, soy sauce, vinegar, ginger, garlic, Sriracha, if using, and 1 tablespoon cornstarch.
  • Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper; sprinkle with remaining 3 1/2 tablespoons cornstarch until evenly coated.
  • 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. Stir in chicken stock mixture until thickened, about 2-3 minutes. Stir in sesame seeds.
  • Serve chicken immediately with rice and broccoli, garnished with green onion, if desired.