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
2 unit
Scallions
¾ cup
Jasmine Rice
8 ounce
Broccoli Florets
12 ounce
Chicken Breasts
1 teaspoon
Cornstarch
2 tablespoon
Honey
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
5 teaspoon
White Wine Vinegar
1 tablespoon
Sesame Oil
1 tablespoon
Sesame Seeds
Not included in your delivery
2 tablespoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. In a small pot, combine 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt; bring to a boil. Mince or grate garlic. Peel and mince ginger until you have 1 TBSP (2 TBSP for 4). Trim and thinly slice scallions, separating whites from greens.
Once water is boiling, add rice to pot. Cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve. Meanwhile, toss broccoli on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast until tender and crisped, 15-20 minutes.
Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned, 5-7 minutes per side (it’ll cook through in the next step). Turn off heat; remove from pan and set aside. Wipe out pan.
While chicken cooks, in a small bowl, whisk together ¼ cup water (⅓ cup water for 4 servings), cornstarch, honey, and soy sauce until very smooth. Heat a large drizzle of oil in pan used for chicken over medium-low heat. Add garlic, ginger, and scallion whites. Cook, stirring, until fragrant and slightly softened, 30 seconds to 1 minute.
Pour half the vinegar (use all for 4 servings) into pan and simmer until almost evaporated. Stir in sauce and bring to a boil. Let bubble until thickened, 30 seconds to 1 minute (1-2 minutes for 4). Stir in 1 tsp sesame oil (2 tsp for 4). Return chicken to pan and reduce heat to medium low; turn to coat in sauce. Continue cooking until sauce thickens and chicken is cooked through, 2-3 minutes. TIP: If sauce is too thick, stir in a splash of water.
Fluff rice with a fork and season with salt. Stir in 1 tsp remaining sesame oil (use all remaining sesame oil for 4 servings), then divide between plates. Top with chicken and add broccoli to the side. Spoon any remaining sauce over chicken. Garnish with scallion greens and sesame seeds.
