Sesame Chicken and Broccoli

Servings:
Sesame Chicken and Broccoli 3.89/5 (19 votes)

We're making a 'slurry' tonight. This fancy term is simply a combination of cornstarch or flour and a liquid. It is used a lot in Asian recipes and it provides a nice little coating. In this recipe, the slurry makes the chicken have the same feel as a little chicken nugget. You can use whatever type of vegetables you wish. I happened to have extra broccoli hanging around from last week. You could also use carrots, water chestnuts, or mushrooms. Be creative. The sauce and the chicken will pull it all together no matter what you choose.  

Sesame Chicken and Broccoli

SERVINGS : 4 PEOPLE COOK TIME : MINUTES

INGREDIENTS

  • 1 pound boneless skinless chicken breasts, cut into bite-sized cubes
  • 1/4 cup canola oil, approximately
  • 1 1/2 cups basmati rice
  • 3 cups water
  • 1 pound broccoli, or other vegetables
  • Sauce
  • 1 cup chicken stock
  • 1/2 cup honey
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon chile garlic sauce
  • 1/4 cup cornstarch
  • 1/2 cup water
  • Marinade
  • 3 tablespoons cornstarch
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon dry white wine
  • 2 tablespoons water
  • 1 teaspoon olive oil

DIRECTIONS

  1. Combine marinade ingredients in a large bowl. Add chicken and mix to combine. You’ll end up with a big sticky mess and that’s good. Cover bowl and place in the refrigerator for 20 minutes. (If your mixture is too thin, sprinkle with a bit more cornstarch. If it's a bit too thick and it's not coating the chicken, add just a bit of water.)
  2. Place rice and water in a pot over medium high heat. Bring to a boil, reduce to a simmer, cover, and let cook for 20 minutes.
  3. Combine sauce ingredients in a small sauce pan, bring to a boil, and reduce to a simmer. Let simmer while you cook the chicken.
  4. In a large bottomed non-stick pan, pour enough oil to cover the bottom. Heat the oil over medium high heat until it begins to shimmer and smoke slightly.
  5. Add chicken, being careful not to croud (they should not touch each other), and cook for 2 minutes without touching them. Flip and cook another 2-3 minutues until golden. Transfer to a plate and tent to keep warm until all chicken is cooked.
  6. While chicken is cooking, either microwave, steam, or boil broccoli.
  7. Plate the rice on 4 plates, top with chicken and broccoli, and spoon over with sauce.

Nutritional Information

Serving Size 446g Calories 550 Fat 14 Carbs 78 Fiber 4 Protein 30.

NOTES

KID NOTE: Huge hit with the kids!

VEGETARIAN TIP: Marinate and cook chunks of mushroom and eggplant.

GLUTEN MODIFICATIONS: Make sure you use gluten free soy sauce.

5 Comments

  1. Amanda Williams says:

    My family (husband and 6 y/o son) devoured this meal, getting up for seconds and thirds! Yum!

  2. Samantha Blath says:

    My kids devoured this one! I also added baby corn and water chestnuts.

  3. Kym Surridge says:

    I made mine with shrimp, and although I didn’t get a sticky mess, it did have a light coating that got nice and crispy. I’m wondering if more cornstarch would make a thicker coating. All in all, a great meal!

  4. Dawn says:

    We made this recipe for dinner this evening and the kids cleared their plates! Loved it!

  5. tmatthews says:

    Tip that I’ve learned from making this 4 times now. Use a non-stick pan to cook the chicken. I forgot AGAIN tonight, and used my wok for the first batch. Non-stick is the only way to keep that crispy yummy coating from coming off, and it’s a lot easier to clean up!

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