Honey Sesame Chicken
with Broccoli over Jasmine Rice
Honey sesame chicken gets an upgrade when you add ginger and garlic to the sauce—the aromatics bring freshness and flavor to this beloved takeout staple. Our version also has ingredients like white-meat chicken and crisp roasted broccoli that you can feel good about. Look no further for proof that you can create a meal that beats the restaurant version while staying simple and easy.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
Garlic
1 thumb
Ginger
4 unit
Scallions
1.5 cup
Jasmine Rice
16 ounce
Broccoli Florets
24 ounce
Chicken Breasts
2 teaspoon
Cornstarch
3 tablespoon
Soy Sauce
(Contains Soy, Wheat)
5 teaspoon
White Wine Vinegar
3 ounce
Honey
1 teaspoon
Sesame Oil
1 tablespoon
Sesame Seeds
Not included in your delivery
2 tablespoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Bring 2⅔ cups salted water to a boil in a small pot. Mince or grate garlic. Peel, then mince ginger until you have 2 TBSP. Trim, then thinly slice scallions, keeping greens and whites separate.
Once water boils, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered. Meanwhile, toss broccoli on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast in oven until tender and crisped, about 20 minutes.
Heat a large drizzle of oil in a large pan over medium-high heat. Pat chicken dry with a paper towel and season with salt and pepper. Add to pan and cook until browned on surface, 3-5 minutes per side. Remove from pan and set aside. TIP: Cook the chicken in batches to avoid overcrowding the pan.
While chicken cooks, combine ⅓ cup water, cornstarch, and 3 TBSP soy sauce (we sent more) in a small bowl, whisking vigorously to get rid of any clumps. Reduce heat under pan used for chicken to medium low and add a large drizzle of oil. Add garlic, minced ginger, and scallion whites. Cook, tossing, until fragrant and starting to soften, 2-3 minutes.
Pour vinegar into pan and simmer until almost evaporated. Add honey and stir to combine. Stir in sauce and bring to a boil. Let bubble until thickened, 1-2 minutes. Stir in 1 tsp sesame oil (we sent more). Return chicken to pan and toss to coat in sauce. Continue cooking until sauce thickens and chicken is no longer pink in center, 2-3 minutes. TIP: Add a splash of water if sauce is thick.
Fluff rice with a fork, then divide between plates. Top with chicken and add broccoli to the side. Spoon any extra sauce in pan over chicken. Garnish with scallion greens and sesame seeds.
