Sesame Chicken with Broccoli
A lesson to be learned, time and again: go with the recipe as written, eat and then make changes to suit your taste.
I had a bad experience with pan frying cornstarch coated chicken in the past and really thought this recipe would go the same . I was fully prepared to make it my way. But after reading all the comments and re-reading the recipe one more time, I decided to go for it. Thankfully I did because this turned out to be one yummy dish.
I used only one pound of chicken tenders for the 3 of us, kept the rest of the ingredients the same and it was a perfect amount. 4 people? 2 pounds of chicken tenders.
The directions say to steam the broccoli using a steam basket, which I don’t have. If you do, feel free to follow the directions in the original recipe. Otherwise you can use my method.
(Quick) Sesame Chicken with Broccoli adapted ever so slightly from Rhoda Boone Epicurious February 2016
8 cups broccoli florets
6 tablespoons cornstarch
few grounds of fresh black peppercorns
1-1/2 teaspoons kosher salt
1-2 pounds chicken tenders, cut into 1 inch chunks
5 tablespoons of honey
4 tablespoons low sodium soy sauce
3 tablespoons rice wine vinegar
3/4 to 1 tablespoon of chili garlic sauce or Sriracha (I prefer chili garlic sauce because to me it has more flavor than the Sriracha. Sriracha is just heat to me and no flavor)
1 large clove of garlic, finely grated
1 teaspoon finely grated fresh ginger
1-1/2 teaspoons toasted sesame oil
1 tablespoon toasted sesame seeds
1/4 teaspoon kosher salt
for the garnish:
1 tablespoon toasted sesame seeds
2 scallions, thinly sliced
Heat 1 -2 tablespoons of vegetable oil in a large non-stick fry pan over medium high. Add the broccoli florets and quickly stir fry for 30 seconds. Then put in about 4 tablespoons of water and cover pan with top. Let broccoli steam for 4-5 minutes until crisp tender and water has evaporated (might need to add 1-2 tablespoon more during steaming, so check half way through). Place broccoli in large stainless steel bowl and set aside.
In a large bowl, add cornstarch, pepper and salt and whisk together. Add chicken (1 pound at a time) and toss until thoroughly coated. Add another 1-2 tablespoons of vegetable oil to the heated fry pan. Remove chicken with a slotted spoon, shaking a bit to remove excess cornstarch mixture. Add to fry pan and cook until chicken is light brown and a nice crust forms, for about 5 minutes, turning halfway through. Remove chicken to plate and set aside. If using another pound of chicken repeat procedure.
Combine honey, soy sauce, rice vinegar, chili garlic sauce, garlic, ginger, sesame oil, sesame seeds and salt in medium bowl. Whisk to combine and add to heated skillet, cooking for 1 minute until slightly thickened. Add cooked chicken and stir into sauce, cooking for about 2 minutes until chicken is heated through. Add broccoli and gently stir into sauce and chicken. Remove from heat and serve immediately, over rice, garnished with a sprinkling of toasted sesame seeds and scallions.
mis en place:
my new 12 inch fry pan, isn’t it beautiful ? came with a glass top too 🙂
and this is how I cook my rice! love it, compliments of my daughter, thanks Sarah!!
steaming the broccoli:
Tossing the chicken in the cornstarch mixture:
cooking chicken and setting aside:
cooking sauce and adding chicken back in: