Big Batch Soy-Sesame Chicken & Broccoli
2x the delicious portions!
- Soy
- Wheat
- Sesame
- Milk
These wholesome, family-friendly rice bowls are packed with juicy chicken thighs, tender broccoli, bok choy, and napa cabbage flavored with nutty sesame oil and tossed in a rich, savory soy-hoisin sauce. Serve this flavorful feast family style, garnished with crackly sesame seeds for a crunchy finishing touch.
Ingredients
1 unit
Veggie Stock Concentrate
1 tablespoon
Cornstarch
1 unit
Onion
20 ounce
Diced Skinless Dark Meat Chicken
16 ounce
Broccoli
4 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
4 ounce
Bok Choy and Napa Cabbage
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 tablespoon
Sesame Oil
(Contains: Sesame)
1 unit
Mushroom Stock Concentrate
1.5 cup
Jasmine Rice
1 teaspoon
Garlic Powder
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Butter
(Contains: Milk)
½ teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees. Wash and dry produce.
Cut broccoli into bite-size pieces if necessary. Halve, peel, and thinly slice onion.
In a medium pot, combine rice, 2¼ cups water (4 cups for 8), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Toss broccoli and onion on a baking sheet with a large drizzle of oil, salt, and pepper; spread out in a single layer. Roast on top rack until browned and tender, 15-20 minutes. (For 8 servings, use two baking sheets and roast on top and middle racks.)
In a medium bowl, whisk together soy sauce, mushroom stock concentrate, veggie stock concentrate, hoisin sauce, garlic powder, cornstarch, ½ cup water, and ½ tsp sugar until smooth (use 1 cup water and 1 tsp sugar for 8 servings).
Open package of chicken* and drain off any excess liquid.
Heat sesame oil and a drizzle of oil in a large pan over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes (6-8 minutes for 8 servings).
Carefully add sauce to pan with chicken; stir to coat. Cook, stirring frequently, until sauce has thickened, 1-2 minutes. Remove from heat.
Carefully transfer broccoli and onion to pan with saucy chicken. Add bok choy and napa cabbage and 2 TBSP butter (4 TBSP for 8 servings). Stir until butter has melted and everything is coated in sauce. TIP: Depending on the size of your pan, you may need to toss everything together in a large bowl for 8 servings.
Fluff rice with a fork; season with salt.
Transfer rice to a large serving bowl. Transfer chicken and broccoli to a separate large serving bowl and garnish with sesame seeds. Serve family style.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it tasty, while others thought it was bland or too salty. Consider adjusting seasoning to taste.
- Ease of prep: Easy to prepare, though a few noted the rice cooking time needed adjustment for the larger batch.
- Suggestions: Try stir-frying broccoli instead of roasting for better texture. Consider adding mushrooms or crushed red pepper for more flavor.
- Leftovers: Many enjoyed having extra portions for lunch, though a few mentioned it didn't reheat well.
- Sauce: Some found the sauce too watery or salty; others suggested adding more hoisin or a touch of sweetness 🍲.
