| Cuisine: Oriental | Type: Main Course | Serves: 4 |
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Source:
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Epicurious |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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1 1/2 cups quick-cooking white rice 1 3/4 tsp. kosher salt, divided, plus more 8 cups broccoli florets 6 tbs. cornstarch 1/2 tsp. freshly ground black pepper 2 pounds boneless skinless chicken thighs, breasts, or a mix, trimmed, patted dry, cut into 1 1/2" chunks 4 tbs. vegetable oil, divided 5 tbs. honey 4 tbs. low-sodium soy sauce 3 tbs. rice wine vinegar 1 tbs. Sriracha 1 large clove garlic, finely grated 1 tsp. finely grated ginger 1 1/2 tsp. toasted sesame oil 2 tbs. toasted sesame seeds, divided 2 scallions, thinly sliced |
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Instructions:
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Cook rice with a pinch of salt according to package directions. Set a steamer basket in a medium pot filled with 1" water, cover pot, and bring water to a boil. Uncover and steam broccoli until crisp-tender, 5–6 minutes. Drain and set aside. Meanwhile, whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Add chicken and toss to coat. Heat 2 Tbsp. vegetable oil in a large skillet over high. Add half of the chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 5 minutes. Transfer chicken to a plate. Heat remaining 2 Tbsp. vegetable oil; cook remaining chicken and transfer to plate. Combine honey, soy sauce, vinegar, Sriracha, garlic, ginger, sesame oil, 1 Tbsp. sesame seeds, and remaining 1/4 tsp. salt in a medium bowl. Transfer sauce to skillet and cook 1 minute to reduce slightly. Return chicken to skillet, toss in sauce to coat, and cook until sauce is reduced and thickened, about 2 minutes. Fold in reserved broccoli, toss to coat, and remove from heat. Divide chicken and broccoli among 4 plates and top with scallions and remaining 1 Tbsp. sesame seeds. Serve with rice on the side. |
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Related recipes:
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None |
2016-02-28