Sesame Chicken Bowls
Lightly coated fried chicken in a delicious sauce all over a bed of rice and steamed broccoli!
Occasionally, I will run into a recipe that has orange in it that I didn’t realize had orange until I go to make my grocery list. My oldest is allergic to oranges, so my accommodations are often another citrus fruit if I can. In this case, I went with apricot marmalade for the orange marmalade. It seemed like it was a perfect substitute and we all really liked the recipe.
What You Need:
1 cup basmati rice
1 1/2 cups water
12 oz. broccoli florets
1/2 cup chicken stock or broth
1/4 cup orange marmalade (I subbed apricot)
1/4 cup orange juice (I subbed apple juice)
2 1/2 Tbsp. soy sauce
1 Tbsp. rice wine vinegar
1 Tbsp. freshly grated ginger
3 cloves minced garlic
1 tsp. sriracha
4 1/2 Tbsp. cornstarch, divided
1 1/2 lb. boneless, skinless chicken breasts, cut into bite-size pieces
Salt and ground black pepper to taste
3 Tbsp. canola oil
Toasted sesame seeds
Green onions, thinly sliced
Directions:
In a large saucepan, add rice with water and cook according to package directions, set aside.
Boil or steam broccoli florets until cooked through and vibrant green, set aside.
In a small bowl, whisk together chicken broth, orange marmalade, orange juice, soy sauce, vinegar, ginger, garlic, Sriracha, and 1 Tbsp. cornstarch, set aside.
Season chicken with salt and pepper. Toss with remaining 3 1/2 Tbsp. cornstarch.
Heat canola oil in a large cast iron skillet over medium heat. In two batches, cook chicken until golden brown and cooked through.
Once second batch of chicken is done, add all chicken to the skillet and stir in chicken broth mixture.
Cook while stirring occasionally until thickened, about 2 to 3 minutes.
Serve rice topped with broccoli and chicken. Top with green onion and sesame seeds.
Recipe from Damn Delicious
