Sesame Chicken Bowls
These Sesame Chicken Bowls are packed with crispy chicken, a sweet-savory orange glaze, and tender broccoli over fluffy basmati rice. A takeout favorite made at home!
Ingredients
- 1 ½ pounds boneless skinless chicken thighs, cut into bite-size pieces
- 1 cup basmati rice
- 12 ounces broccoli florets about 2-3 cups
- ½ cup chicken stock
- ¼ cup orange marmalade
- ¼ cup freshly squeezed orange juice
- 2 ½ tbsp reduced sodium soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp freshly grated ginger
- 1 tsp Sriracha optional
- 4 ½ tbsp corn starch divided
- 3 tbsp canola oil
- 2 tsp toasted sesame seeds
- 3 cloves garlic minced
- Kosher salt and freshly ground black pepper to taste
- 1 green onion thinly sliced
Instructions
- Cook rice according to package instructions in a large saucepan with 1 1/2 cups of water, then set aside. Steam broccoli florets by placing them in a steamer or colander over a pot of boiling water. Cover and steam for about 5 minutes until tender and vibrant. Set aside.
- In a small bowl, mix together chicken stock, orange marmalade, orange juice, soy sauce, vinegar, ginger, garlic, Sriracha (if using), and 1 tbsp of cornstarch.
- Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper, then coat evenly with the remaining 3 1/2 tbsp of cornstarch.
- Heat canola oil in a large cast-iron skillet over medium-high heat. Cook the chicken in two batches, turning until golden brown (about 6-8 minutes per batch). Stir in the prepared sauce mixture and cook for 2-3 minutes until thickened. Add sesame seeds and mix well.
- Serve the crispy chicken over rice and broccoli, garnished with green onions if you like for an extra pop of color and flavor.