sesame chicken with broccoli

Ingredients:

1 cup white rice

½ teaspoons kosher salt, plus more

4 cups broccoli florets

3 tablespoons cornstarch

¼ teaspoon freshly ground black pepper

1-pound boneless skinless chicken breasts patted dry, cut into 1" chunks

2 tablespoons vegetable oil, plus more if needed

1 tablespoon honey

2 tablespoons soy sauce

1 ½ tablespoons rice wine vinegar

1 teaspoon Sriracha

1 small clove garlic, finely grated

½ teaspoon finely grated ginger

1 teaspoon toasted sesame oil

1 teaspoon toasted sesame seeds

1 scallion, thinly sliced

Directions:

Cook rice with a pinch of salt according to package directions.

In a microwave-safe dish place the broccoli florets with 1" water and a pinch of salt, cover, and steam broccoli, until crisp-tender, about 4 minutes. Drain, cover with ice water to stop the cooking process, drain well and set aside.

Whisk together the honey, soy sauce, vinegar, Sriracha, garlic, ginger, sesame oil in a medium bowl. Set aside.

Whisk cornstarch, pepper, and ½ teaspoon salt in a large Ziploc bag. Add chicken, seal the bag, and toss to coat.

Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Add the chicken and cook, turning occasionally, until the chicken is cooked through and a light brown crust forms, about 5 minutes.

Add the sauce to the skillet along with the chicken. Toss well 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 1 teaspoon sesame seeds. Serve with rice on the side.

Serves 2