Sesame Chicken Bowls

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 cup basmati rice

12 ounces broccoli florets (about 2-3 cups)

1/2 cup chicken stock

1/4 cup orange marmalade

1/4 cup freshly squeezed orange juice

2 1/2 tablespoons reduced sodium soy sauce

1 tablespoon rice wine vinegar

1 tablespoon freshly grated ginger

3 cloves garlic (minced)

1 teaspoon Sriracha (optional)

4 1/2 tablespoons corn starch (divided)

1 1/2 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)

Directions

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.