Sesame Chicken And Broccoli Recipes

Steps:

• Cook rice with a pinch of salt according to package directions.
• Set a steamer basket in a medium pot filled with 1" water, cover pot, and bring water to a boil. Steam broccoli, covered, until crisp-tender, 5-6 minutes. Drain and set aside.
• Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Add chicken and toss to coat.
• Heat 2 Tbsp. vegetable oil in a large skillet over high. Add half of the chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 5 minutes.
• Meanwhile, whisk together honey, soy sauce, vinegar, Sriracha, garlic, ginger, sesame oil, 1 Tbsp. sesame seeds, and remaining 1/4 tsp. salt in a medium bowl.
• Transfer first batch of chicken to a plate. Heat remaining 2 Tbsp. vegetable oil and cook remaining chicken. Add sauce to skillet along with first batch of 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 remaining 1 Tbsp. sesame seeds. Serve with rice on the side.

Steps:

• Pulse the broccoli stems in a food processor until they break down into pieces about the size of a grain of rice, and then transfer to a medium saucepan. Add 1/2 cup water, 1 tablespoon oil, 1 teaspoon salt and several grinds of pepper. Bring to a simmer over medium-high heat and cook, stirring frequently, until the mixture is bright green, about 5 minutes. Put the broccoli florets on top of the broccoli rice, reduce the heat to low, cover and let steam until the florets and the rice are tender but still bright green, about 5 minutes. Remove from the heat and keep warm.
• Meanwhile, whisk together the liquid aminos, orange juice, arrowroot starch/flour, sesame oil, chile flakes, garlic and ginger in a medium bowl until smooth.
• Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, undisturbed, until light golden brown on the bottom, about 2 minutes. Pour in the orange juice mixture, and cook, stirring, until thickened and bubbly, and the chicken is cooked through, 4 to 6 minutes. Add a splash of water to thin out the sauce if needed. Adjust seasoning with more salt and pepper.
• Divide the broccoli florets and rice among shallow bowls and top with the chicken and sauce. Sprinkle with the scallions and sesame seeds.

Steps:

• Cut chicken into thin strips.
• Set Instant Pot to sauté function and heat oil in the inner pot, add chicken and cook while you prepare the sauce.
• In a small bowl whisk sesame oil, ketchup, honey, soy sauce, ginger and garlic. Add sauce to the pot and stir to coat the chicken.
• Cover and lock the lid in place. Set to manual on high pressure for 4 minutes. Mix orange juice and cornstarch in a small bowl.
• When the cook time is done quick release the pressure, then remove the lid. Set to sauté function again and bring to a simmer.
• Stir in the cornstarch mixture, then add the broccoli. Cook for 3 minutes more until the sauce is thickened and the broccoli is slightly tender.
• Serve with cooked brown rice topped with green onions and sesame seeds.
• Serves: 4 (includes rice); Calories: 574; Total Fat: 14 grams; Saturated Fat: 2 grams; Total Carbohydrate: 67 grams; Sugars: 13 grams; Protein: 43 grams; Sodium: 619 milligrams; Cholesterol: 109 milligrams; Fiber: 6 grams.