Sesame Chicken Bowls
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Asian
Sesame Chicken Bowls
Description
Sesame Chicken Bowls combine tender chicken pieces coated in cornstarch and pan-fried to golden brown with a glossy sauce made from orange marmalade, fresh orange juice, reduced sodium soy sauce, rice wine vinegar, garlic, and ginger. The sauce thickens upon adding the chicken stock and cornstarch mixture, coating the chicken evenly with a sticky glaze. Optional sriracha adds mild heat to the flavor profile.
Basmati rice cooked to fluffy perfection forms the base of the bowl, while broccoli florets are steamed to retain their bright green color and crisp-tender texture. Toasted sesame seeds sprinkled over the chicken enhance the nutty notes, and thinly sliced green onions add a fresh, sharp contrast.
This dish is balanced in taste and textures, making it suitable for a wholesome dinner or lunch. The combination of sweet marmalade and fresh citrus with soy and garlic draws a complex, layered flavor that is sturdy enough to enjoy alongside the neutral rice and lightly steamed vegetables.
Ingredients
- 1 cup basmati rice
- 12 ounces broccoli about 2-3 cups, florets
- ½ cup chicken stock
- ¼ cup orange marmalade
- ¼ cup orange juice freshly squeezed
- 2 ½ tablespoons soy sauce reduced sodium
- 1 tablespoon rice wine vinegar
- 1 tablespoon ginger freshly grated
- 3 cloves garlic minced
- 1 teaspoon sriracha optional
- 4 ½ tablespoons corn starch divided
- 1 ½ pounds chicken thighs cut into bite-size pieces, boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 tablespoons canola oil
- 2 teaspoons sesame seeds toasted
- 1 green onion thinly sliced
Instructions
- In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.
- Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside.
- In a small bowl, whisk together chicken stock, orange marmalade, orange juice, soy sauce, vinegar, ginger, garlic, Sriracha, if using, and 1 tablespoon cornstarch.
- Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper; sprinkle with remaining 3 1/2 tablespoons cornstarch until evenly coated.
- Heat canola oil in a large cast iron skillet over medium high heat. Working in two batches, add chicken and cook until golden brown, about 6-8 minutes. Stir in chicken stock mixture until thickened, about 2-3 minutes. Stir in sesame seeds.
- Serve chicken immediately with rice and broccoli, garnished with green onion, if desired.
User Reviews
Overall Rating
4.9
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