Thursday night used to be our Chinese take-out night. It didn't happen that way intentionally; it was just that by that point in the week, we were too tired to cook, and that's all that really delivers to our house besides pizza. But we recently discovered this easy sesame chicken recipe. It really is super easy to make, even when you feel too tired to cook! And we almost always have the ingredients on hand (pro tip: keep frozen broccoli florets & chicken breast in your freezer!). We still like to order Chinese food (crab rangoons are LIFE), but it's definitely not as frequent. Now, we enjoy our Chinese "fake-out" :)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
For the chicken:
1 large egg
2 Tbsp cornstarch
1 pinch each salt and pepper
2 chicken breasts
2 Tbsp vegetable oil
For the sauce:
3 Tbsp low-sodium soy sauce or coconut aminos
2 Tbsp water
1 Tbsp toasted sesame oil
2 Tbsp brown sugar
2 Tbsp rice vinegar
1 inch fresh ginger, grated
1 tsp garlic powder
1 clove garlic, minced (I use garlic that comes preminced, in water)
2 Tbsp sesame seeds
2 Tbsp cornstarch
2 cups cooked brown rice (I buy Minute Rice cups)
2 cups of steamed broccoli florets (fresh or frozen)
In a large bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken breasts, then cut them into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.
Heat a large skillet with 2 Tbsp of vegetable oil over medium-high heat. When the oil is hot, add the chicken and all of the egg mixture. Cook the chicken, stirring often so that it does not make one large clump, until each piece is golden brown and cooked through (about 10 minutes). Drain off the excess oil, if desired.
While the chicken is cooking, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds.
Prepare your broccoli. If it is frozen, microwave your florets according to the package instructions. If it is fresh, steam your florets in a steamer basket over boiling water for 7 minutes.
Once the chicken is cooked through and golden brown, add your steamed broccoli. Quickly pour the sauce over top. Toss the chicken & broccoli to coat in the sauce. The sauce will begin to thicken as soon as it hits the hot skillet. Once the chicken is coated and the sauce thickened, turn off the heat.
Serve the chicken over a bed of rice.
Makes 2 servings.
Portion Fix Containers: 1 red, 1 green, 1 yellow, 1 orange & 1 tsp per serving