Sesame Chicken "Takeout"

Yummy, saucy chicken that takes less time that it would take to get takeout!

I love this recipe because it is so delicious and so dang easy. The trick with this one is making sure you pay attention to your timing. Ideally try to have your rice, broccoli, and chicken finish at the same time so that none of them become overcooked while waiting for another part to finish.

*Recipe is adapted from the Damn Delicious Sesame Chicken Bowl recipe.

Sesame Chicken "Takeout"

Ingredients

• 1 cup white rice

• 2 1/2 cups broccoli florets

• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces

• 4 1/2 Tbs corn starch, divided

• Kosher salt and freshly ground black pepper, to taste

• 3 Tbs canola oil

• 2 tsp toasted sesame seeds

• 1 green onion, thinly sliced

Sauce

• 1/2 cup chicken stock

• 1/4 cup orange marmalade

• 1/4 cup freshly squeezed orange juice

• 2 1/2 Tbs reduced sodium soy sauce

• 1 Tbs rice wine vinegar

• 1 Tbs freshly grated ginger

• 4 cloves garlic, minced

• 1 tsp sesame oil

• 1 tsp Sriracha, optional but delicious

Directions

1. Cut and trim fat off of the chicken thighs. Place in a bowl and season with 1/2 tsp salt and 1/2 tsp pepper. Sprinkle with 3 1/2 Tbs cornstarch until evenly coated.

2. In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.

3. At the same time place broccoli florets into a steamer, cover, and steam for 8 mins, or until cooked through and vibrant green. Set aside.

4. Meanwhile, in a small bowl, whisk together all of the sauce ingredients and 1 Tbs cornstarch.

5. Heat canola oil in a large skillet over medium high heat and add chicken and cook until golden brown, about 10-15 minutes. Stir in sauce mixture until thickened, about 5 minutes.

6. Serve chicken immediately with rice and broccoli, garnished with green onion and toasted sesame seeds. Enjoy!