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
Instructions
Cook rice with a pinch of salt according to package directions.
Steam broccoli until crisp-tender, 5–6 minutes. Drain and set aside.
Whisk cornstarch, pepper, and 1½ 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. Transfer chicken to a plate. Heat remaining 2 Tbsp. vegetable oil; cook remaining chicken and transfer to plate.
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.
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.
Top with scallions and remaining 1 Tbsp. sesame seeds.
Serve over top rice or with rice on the side.
Notes
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 https://www.myjudythefoodie.com/2016/04/sesame-chicken/