Glazed Sesame Chicken

Name: Glazed Sesame Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 2 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 2 tablespoon cornstarch; 0.5 cup soy sauce (low-sodium); 0.25 cup honey; 2 tablespoon rice vinegar; 1.5 teaspoon sesame oil; 4 clove garlic (minced); 1 tablespoon fresh ginger (grated); 0.5 teaspoon red pepper flakes; 2 tablespoon vegetable oil; 2 head broccoli (cut into florets); 1.5 cup jasmine rice (uncooked); 2.5 cup water; 1 teaspoon kosher salt; 1 tablespoon sesame seeds; 2 green onions (sliced)

Succulent pan-fried chicken pieces coated in a sweet and savory sesame sauce, served with fluffy jasmine rice and vibrant steamed broccoli.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 6
Cuisine: Chinese
Difficulty: Medium
Cost: $3.43/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

2 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
2 tablespoon cornstarch
0.5 cup soy sauce (low-sodium)
0.25 cup honey
2 tablespoon rice vinegar
1.5 teaspoon sesame oil
4 clove garlic (minced)
1 tablespoon fresh ginger (grated)
0.5 teaspoon red pepper flakes
2 tablespoon vegetable oil
2 head broccoli (cut into florets)
1.5 cup jasmine rice (uncooked)
2.5 cup water
1 teaspoon kosher salt
1 tablespoon sesame seeds
2 green onions (sliced)

Instructions

Pat the 2 pounds of chicken thighs dry with paper towels and toss them with 1 tablespoon of the cornstarch in a medium bowl until evenly coated.
In a small bowl, whisk together the soy sauce, honey, rice vinegar, 1 teaspoon of sesame oil, 2 cloves of the minced garlic, 1/2 tablespoon of the grated ginger, and the red pepper flakes (if using). Set aside.
Rinse the 1 1/2 cups of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed jasmine rice with 2 1/2 cups of water and 1/2 teaspoon of kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and stir in the remaining 1/2 teaspoon of sesame oil and 2 cloves of the minced garlic, and the remaining 1/2 tablespoon of grated ginger.
While the rice is cooking, heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and cooked through. You may need to work in batches. Transfer cooked chicken to a plate and set aside.
Add the sauce mixture to the skillet and bring to a simmer. In a small bowl, whisk the remaining 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Stir the cornstarch slurry into the simmering sauce. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
Return the cooked chicken to the skillet and toss to coat evenly with the thickened sauce.
Place the broccoli florets in a steamer basket over boiling water (or microwave with a splash of water) and steam for 4-6 minutes, or until tender-crisp. Season with the remaining 1/2 teaspoon of kosher salt.
Serve the glazed sesame chicken immediately over the cooked jasmine rice, alongside the steamed broccoli. Garnish with sesame seeds and sliced green onions, if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Adjust red pepper flakes to control spice level.

Nutrition (per serving)

Calories: 495
Protein: 37.8 g
Carbohydrates: 48.2 g
Fat: 17.5 g
Fiber: 3.7 g
Sodium: 745 mg
Saturated Fat: 3.8 g
Sugar: 13.5 g
Cholesterol: 135 mg