Sweet & Savory Chicken Bowls
with Broccoli, Pickled Cucumber & Sesame Scallion Rice
- Soy
- Sesame
- Wheat
Cornstarch-coated chicken is seared until golden, then tossed with broccoli in a glossy hoisin-sweet soy Sriracha sauce that clings to every piece. Served over sesame scallion rice with quick-pickled cucumber on the side, the tangy cucumber cuts through the rich, sticky sauce for a satisfying balance of sweet, savory, and bright flavors.
Ingredients
1 tablespoon
Cornstarch
10 ounce
Chopped Chicken Breast
5 teaspoon
Rice Wine Vinegar
1 unit
Tofu
(Contains: Soy)
1 unit
Mini Cucumber
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 unit
Broccoli
½ tablespoon
Sesame Oil
(Contains: Sesame)
2 unit
Scallions
¾ cup
Jasmine Rice
1 teaspoon
Sriracha
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens. Trim and thinly slice cucumber.
In a small bowl, combine cucumber, vinegar, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt. Set aside to pickle until ready to serve.
Heat a drizzle of oil in a small pot (medium pot for 4 servings) over medium-high heat. Add scallion whites and cook, stirring, until softened, 1-2 minutes.
Stir in rice, 1¼ cups water (2¼ cups for 4), half the sesame oil (all for 4), 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.
While rice cooks, pat chicken dry with paper towels; season all over with salt and pepper.
In a medium bowl, combine chicken, half the cornstarch, and a big pinch of salt. Stir until chicken is fully coated.
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add coated chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. (TIP: Depending on the size of your pan, you may need to work in batches.) Reserve bowl.
Turn off heat; transfer to a plate. Wipe out pan and let cool slightly.
Heat a drizzle of oil in pan used for tofu over medium-high heat. Add broccoli and a pinch of salt; cook, stirring occasionally, until tender, 6-8 minutes.
While broccoli cooks, in bowl used for chicken, whisk together hoisin, sweet soy glaze, Sriracha, remaining cornstarch, and ⅓ cup water (⅔ cup for 4 servings).
Reduce heat under pan with broccoli to low and stir in hoisin-soy mixture. Cook, stirring occasionally, until sauce is thickened and sticky, 1-2 minutes.
Transfer cooked chicken to pan. Stir until fully coated and chicken is warmed through, 1 minute. Taste and season with salt and pepper if desired.
Divide rice between bowls; top with chicken and broccoli and pickled cucumber (draining first) in separate sections. Garnish with scallion greens and serve.
