SESAME CHICKEN BOWLS

Very sassy, fresh delicate sesame chicken! 1000x better than takeout, made in 30min or less. Present with rice and broccoli. Not terrible, but not great either GOOD.


I have been making these sesame chicken dishes throughout the week. Here and there with lentils, once in a while with earthy colored rice, now and again with quinoa and earthy colored rice – essentially any sort of grain I can find/go through in my storeroom.

Since toward the day’s end, the sassy pieces from the chicken can be served on top of everything without exception. It’s sweet, it’s tart, it’s appetizing – it is all that you need it to be.

It’s so great – you can serve it up with all your number one veggies since, indeed, veggies and greens are really great for you. Simply make certain to cover them in the extra sauce and you will not have any extras (even among your demanding eaters).

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:

    In a huge pot of 1 1/2 cups water, cook rice as indicated by bundle directions; put away.

    Place broccoli florets into a liner or colander set over a dish of bubbling water. Cover and steam for 5 mins, or until cooked through and dynamic green; put away.

    In a little bowl, whisk together chicken stock, orange jelly, squeezed orange, soy sauce, vinegar, ginger, garlic, Sriracha, if utilizing, and 1 tablespoon cornstarch.

    Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper; sprinkle with staying 3 1/2 tablespoons cornstarch until equally covered.

    Heat canola oil in an enormous skillet over medium high hotness. Working in two clumps, add chicken and cook until brilliant brown, around 6-8 minutes. Mix in chicken stock combination until thickened, around 2-3 minutes. Mix in sesame seeds.

    Serve chicken quickly with rice and broccoli, embellished with green onion, whenever wanted.

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