Recipe Background
Weeknight meals get made out to be bland and boring, but Quick Chicken Sesame Bowls will change your mind about that. This meal is warming and refreshing with bursts of sriracha, garlic, and ginger in every coated bite of chicken. Piled on top of rice, Quick Chicken Sesame Bowls shines with its bright, aromatic, tangy flavor. Go-to weeknight meals just became more exciting than ever before!
Weeknight meals get made out to be bland and boring, but Quick Chicken Sesame Bowls will change your mind about that. This meal is warming and refreshing with bursts of sriracha, garlic, and ginger in every coated bite of chicken. Piled on top of rice, Quick Chicken Sesame Bowls shines with its bright, aromatic, tangy flavor. Go-to weeknight meals just became more exciting than ever before!
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 ginger freshly grated
- 3 cloves garlic minced
- 1 teaspoon sriracha optional
- 4 1/2 tablespoons cornstarch divided
- 1 1/2 pounds chicken thighs boneless, skinless, and cut into bite-size pieces
- kosher salt to taste
- freshly ground black pepper to taste
- 3 tablespoons canola oil
- 2 teaspoons sesame seeds toasted
- 1 green onion optional, thinly sliced
Directions
- In a large saucepan of 1 1/2 cups water, cook the rice according to package instructions.
- Set the rice aside.
- Place the broccoli florets into a steamer or colander set over a pan of boiling water.
- Cover and steam until the broccoli is cooked through and is a vibrant green, about 5 minutes.
- Set the broccoli aside.
- In a small bowl, whisk together the chicken stock, orange marmalade, orange juice, soy sauce, vinegar, ginger, garlic, sriracha, and 1 tablespoon of the cornstarch.
- Season the chicken with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
- Sprinkle the chicken with remaining 3 1/2 tablespoons of the cornstarch until evenly coated.
- Heat the canola oil in a large skillet over medium-high heat.
- Working in two batches, add the chicken to the skillet and cook until golden brown, about 6-8 minutes.
- Stir in the chicken stock mixture until thickened, about 2-3 minutes.
- Stir in the sesame seeds.
- Serve the chicken immediately with the rice and broccoli, garnished with green onion.
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