Sesame Chicken Bowls

It’s so good – you can serve it up with all your favorite veggies because, well, veggies and greens are good for you. Just be sure to coat them in the leftover sauce and you won’t have any leftovers (even among your picky eaters).

SESAME CHICKEN BOWLS

Yield: 4 SERVINGS Prep time: 15 MINUTES Cook time: 15 MINUTES Total time: 30 MINUTES

Super saucy, crisp-tender sesame chicken! 1000x better than takeout, made in 30min or less. Serve with rice and broccoli.

INGREDIENTS:

• 1 cup basmati rice
• 12 ounces broccoli florets, about 2-3 cups
• 1/2 cup chicken stock
• 4 1/2 tablespoons corn starch, divided
• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
• 2 1/2 tablespoons reduced sodium soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1/4 cup orange marmalade
• 2 teaspoons toasted sesame seeds
• 1 green onion, thinly sliced
• 1/4 cup freshly squeezed orange juice
• 3 cloves garlic, minced
• 1 teaspoon Sriracha, optional
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons canola oil

DIRECTIONS:

1. In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.
2. Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside.
3. In a small bowl, whisk together chicken stock, orange marmalade, orange juice, soy sauce, vinegar, ginger, garlic, Sriracha, if using, and 1 tablespoon cornstarch.
4. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper; sprinkle with remaining 3 1/2 tablespoons cornstarch until evenly coated.
5. Heat canola oil in a large skillet over medium high heat. Working in two batches, add chicken and cook until golden brown, about 6-8 minutes. Stir in chicken stock mixture until thickened, about 2-3 minutes. Stir in sesame seeds.
6. Serve chicken immediately with rice and broccoli, garnished with green onion, if desired.