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4.9 from 216 votes

Sesame Chicken Bowls

Super saucy, crisp-tender sesame chicken! 1000x better than takeout, made in 30min or less. Serve with rice and broccoli. SO SO GOOD.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course
Cuisine: Asian

Ingredients

  • 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 tablespoons reduced sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic minced
  • 1 teaspoon Sriracha optional
  • 4 ½ tablespoons corn starch divided
  • 1 ½ pounds boneless, skinless chicken thighs cut into bite-size pieces
  • Kosher salt and freshly ground black pepper to taste
  • 3 tablespoons canola oil
  • 2 teaspoons toasted sesame seeds
  • 1 green onion thinly sliced

Instructions

    Cup of Yum
  1. In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.
  2. 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.
  3. In a small bowl, whisk together chicken stock, orange marmalade, orange juice, soy sauce, vinegar, ginger, garlic, Sriracha, if using, and 1 tablespoon cornstarch.
  4. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper; sprinkle with remaining 3 1/2 tablespoons cornstarch until evenly coated.
  5. 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.
  6. Serve chicken immediately with rice and broccoli, garnished with green onion, if desired.