For this quick dinner, chicken gets a crisp crust thanks to a touch of cornstarch. This recipe calls for quick-cooking white rice to save time, but feel free to use whatever you have on hand and follow the package directions.
- 1 1/2 cups quick-cooking white rice
- 1 3/4 teaspoons kosher salt, divided, plus more
- 8 cups broccoli florets
- 1/4 cup plus 2 tablespoons cornstarch
- 1/2 teaspoon freshly ground black pepper
- 2 pounds boneless skinless chicken thighs, breasts, or a mix, patted dry, cut into 1″ chunks
- 4 tablespoons vegetable oil, divided
- 1/4 cup plus 1 tablespoon honey
- 1/4 cup low-sodium soy sauce
- 3 tablespoons rice wine vinegar
- 1 tablespoon Sriracha
- 1 large clove garlic, finely grated
- 1 teaspoon finely grated ginger
- 1 1/2 teaspoons toasted sesame oil
- 2 tablespoons toasted sesame seeds, divided
- 2 scallions, thinly sliced
- 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.
Cooks’ NoteFeel free to substitute traditional white or brown rice for quick-cooking rice. Make this meal gluten-free by substituting tamari for the soy sauce.