Sesame Chicken
Recipe type: Dinner
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Ingredients
  • 1½ cups rice
  • 1¾ teaspoons kosher salt, divided, plus more
  • 8 cups broccoli florets
  • 6 tablespoons cornstarch
  • ½ teaspoon freshly ground black pepper
  • 2 pounds boneless skinless chicken thighs, breasts, or a mix, trimmed, patted dry, cut into 1½" chunks
  • 4 tablespoons vegetable oil, divided
  • 5 tablespoons honey
  • 4 tablespoons low-sodium soy sauce
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon Sriracha
  • 1 large clove garlic, finely grated
  • 1 teaspoon finely grated ginger
  • 1½ teaspoons toasted sesame oil
  • 2 tablespoons toasted sesame seeds, divided
  • 2 scallions, thinly sliced
  1. Cook rice with a pinch of salt according to package directions.
  2. Steam broccoli until crisp-tender, 5–6 minutes. Drain and set aside.
  3. Whisk cornstarch, pepper, and 1½ tsp. salt in a large bowl. Add chicken and toss to coat.
  4. 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. Transfer chicken to a plate. Heat remaining 2 Tbsp. vegetable oil; cook remaining chicken and transfer to plate.
  5. Combine honey, soy sauce, vinegar, Sriracha, garlic, ginger, sesame oil, 1 Tbsp. sesame seeds, and remaining ¼ tsp. salt in a medium bowl. Transfer sauce to skillet and cook 1 minute to reduce slightly.
  6. Return chicken to skillet, toss in sauce to coat, and cook until sauce is reduced and thickened, about 2 minutes. Fold in reserved broccoli, toss to coat, and remove from heat.
  7. Top with scallions and remaining 1 Tbsp. sesame seeds.
  8. Serve over top rice or with rice on the side.
Feel free to substitute traditional white or brown rice for quick-cooking rice. We used saffron rice!

You can make this meal gluten-free by substituting Tamari for the soy sauce.
Recipe by My Judy the Foodie at