SESAME CHICKEN BOWLS

Crispy-tender sesame chicken with a ton of sauce! Made in 30 minutes or less, 1000 times better than takeout. Add rice and broccoli if desired. SUPER GOOD.

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. Cook rice according package directions in a sizable pot with 1 1/2 cups water; set aside.
2. Broccoli florets should be placed in a colander or steamer over a pot of boiling water. Cover and steam for five minutes, or until well cooked and bright green; reserve.
3. Stir together 1 tablespoon cornstarch, chicken stock, orange marmalade, orange juice, soy sauce, vinegar, ginger, garlic, and Sriracha, if using, in a small bowl.
4. Add the remaining 3 1/2 teaspoons of cornstarch and mix to uniformly coat the chicken after seasoning with 1/2 teaspoon salt and 1/2 teaspoon pepper.
5. In a big skillet, heat canola oil on medium-high heat. Add the chicken, working in two batches, and cook for 6 to 8 minutes, or until golden brown. Stir in chicken stock mixture for two to three minutes, or until thickened. Add sesame seeds and stir.
6. A big skillet with medium-high heat is used to warm the canola oil. Working in two batches, add the chicken and cook for 6 to 8 minutes, or until golden brown. Add the chicken stock mixture and stir for 2 to 3 minutes, or until thickened. sesame seeds into the mixture.