Crispy, bite-sized chicken pieces tossed in a glossy, sweet, and savory sesame sauce. This Chinese-American takeout classic is incredibly easy to make at home and will be a family favorite.
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
579cal
38gprotein
44gcarbs
28g
Ingredients
1.5 lb boneless skinless chicken thighs (cut into 1-inch pieces)
9 tbsp cornstarch (8 tbsp for batter, 1 tbsp for sauce slurry)
Perfectly tender-crisp steamed broccoli florets, ready in under 10 minutes. A simple, healthy, and versatile side dish that pairs well with almost any main course.
A foolproof guide to cooking perfectly fluffy brown rice on the stovetop. With its nutty flavor and satisfyingly chewy texture, this wholesome grain is a versatile and healthy base for your favorite Indian curries, dals, and stir-fries.
About Sesame Chicken, Steamed Broccoli and Brown Rice
Crispy, protein-packed sesame chicken with fiber-rich broccoli & brown rice - a quick, healthy dinner!
This chinese_american dish is perfect for dinner. With 872.71 calories and 46.900000000000006g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp
rice vinegar
1 tbsp toasted sesame oil
3 pcs garlic cloves (minced)
1 inch fresh ginger (peeled and grated)
2 tbsp water (for the sauce slurry)
2 tbsp sesame seeds (toasted, for garnish)
2 pcs scallions (thinly sliced, for garnish)
Instructions
1
Prepare the Chicken and Batter
Cut the boneless, skinless chicken thighs into uniform 1-inch pieces. Pat them thoroughly dry with paper towels; this is key for a crispy coating.
In a large bowl, whisk together 8 tbsp cornstarch, the all-purpose flour, salt, and black pepper.
Add the lightly beaten egg to the dry ingredients and whisk to form a thick, paste-like batter.
Add the dry chicken pieces to the bowl and use your hands or tongs to toss until every piece is evenly and completely coated.
2
Fry the Chicken
In a wok or heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
Working in 2-3 batches to avoid overcrowding, carefully place the coated chicken into the hot oil. Fry for 4-5 minutes, turning occasionally, until golden brown, crispy, and cooked through.
Use a slotted spoon to remove the chicken from the oil and transfer it to a wire rack to drain. Draining on a rack keeps the bottom from getting soggy.
Allow the oil to return to 350°F before frying the next batch.
3
Make the Sesame Sauce
In a separate, clean wok or large skillet, heat the toasted sesame oil over medium heat.
Add the minced garlic and grated ginger. Sauté for 30-45 seconds until fragrant, being careful not to burn them.
Pour in the soy sauce, honey, and rice vinegar. Stir to combine and bring the mixture to a gentle simmer.
In a small bowl, whisk together the remaining 1 tbsp of cornstarch and 2 tbsp of water to create a smooth slurry. Pour the slurry into the simmering sauce while whisking constantly.
Continue to cook and whisk for 1-2 minutes as the sauce thickens and becomes glossy. Remove from heat.
4
Combine and Serve
Add the crispy fried chicken to the skillet with the thickened sauce.
Gently toss until all the chicken pieces are evenly coated in the glossy sauce.
Immediately transfer to a serving platter. Garnish generously with toasted sesame seeds and thinly sliced scallions.
Serve hot with steamed rice and steamed broccoli for a complete meal.
32cal
4gprotein
6gcarbs
0gfat
Ingredients
1 lb Broccoli (about 1 large head)
1 cup Water (for steaming)
0.5 tsp Salt (or to taste)
0.25 tsp Black Pepper (freshly ground)
Instructions
1
Prepare the Broccoli: Wash the broccoli head thoroughly under cold running water. Pat dry. Cut the large head into bite-sized florets, aiming for a uniform size for even cooking. Peel the tough outer layer of the main stalk and slice it into 1/4-inch thick coins; they are delicious and nutritious too.
2
Set Up the Steamer: Pour about 1 inch of water into a large pot or saucepan. Place a steamer basket inside, ensuring the water level is below the bottom of the basket. Bring the water to a rolling boil over high heat.
3
Steam the Broccoli: Carefully place the broccoli florets and stem pieces into the steamer basket. Cover the pot with a tight-fitting lid and reduce the heat to medium. Steam for 4-5 minutes.
4
Check for Doneness: After 4 minutes, carefully lift the lid and check the broccoli. It should be a vibrant, bright green color and tender-crisp. You should be able to easily pierce the thickest part of a stem with a fork. Avoid overcooking, which makes it mushy and dull in color.
5
Season and Serve: Using tongs or an oven mitt, carefully remove the hot steamer basket from the pot. Transfer the broccoli to a serving dish. Immediately season with salt and freshly ground black pepper. Toss gently to combine and serve warm.
