Quick Sesame Chicken

This is a classic Epicurious recipe. It’s so speedy and delicious, pretty much faster and healthier than take out

Recipe

Yield: 4-5 servings

8 cups broccoli florets (about 2 large heads)
¼ cup plus two tablespoons cornstarch
1½ teaspoon kosher salt
2lbs boneless skinless chicken thighs, cut into two inch pieces
¼ cup vegetable oil
¼ cup soy sauce
3 tablespoons rice wine vinegar
5 tablespoons honey
1 ½ teaspoons sesame oil
1 large clove garlic
1 1-inch piece fresh ginger
2 tablespoons sesame seeds
Rice for serving

Instructions

Cook rice according to package directions.

In a very large skillet with a lid (or you could use a sheet tray as a lid), add the broccoli and half an inch of water. Steam broccoli over high heat just until it’s crisp tender, about five minutes. Remove the lid and transfer broccoli to a bowl. Discard water, wipe out the pan and return it to the stove. In a large bowl, mix the cornstarch and salt. Add the chicken and toss to coat. If your skillet is large enough to fit all the chicken, heat all of the oil over medium heat. If it won’t fit all the chicken, cook it in two batches.

When oil is hot, add the chicken in an even layer and cook until a crust forms and it turns golden brown. Using a thin spatula, flip and cook until the other side is golden as well, about five minutes total. Meanwhile, mix together the soy sauce, rice vinegar, honey, and sesame oil. Using a microplane, grate the garlic and ginger directly into the mixture. Add the sesame seeds and stir.

Once the chicken is golden on all sides, add the sauce and cook until it thickens, about two minutes. Fold in the reserve broccoli, cook for one minute more. Serve with rice.