Best Quick Sesame Chicken With Broccoli Recipes

Instant Pot Sesame Chicken With Broccoli image

Provided by DanaAngeloWhite

Categories Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon canola oil
1 1/2 lbs boneless skinless chicken breasts
1 tablespoon sesame oil
1 tablespoon ketchup
2 tablespoons honey
2 tablespoons reduced sodium soy sauce
1 teaspoon grated fresh ginger
1 garlic clove, minced
1/4 cup orange juice
1 tablespoon cornstarch
2 tablespoons sesame seeds
4 cups broccoli florets
3 scallions, chopped
4 cups cooked brown rice

Steps:

Cut chicken into thin strips.
Set Instant Pot to sauté function and heat oil in the inner pot, add chicken and cook while you prepare the sauce.
In a small bowl whisk sesame oil, ketchup, honey, soy sauce, ginger and garlic. Add sauce to the pot and stir to coat the chicken.
Cover and lock the lid in place. Set to manual on high pressure for 4 minutes. Mix orange juice and cornstarch in a small bowl.
When the cook time is done quick release the pressure, then remove the lid. Set to sauté function again and bring to a simmer.
Stir in the cornstarch mixture, then add the broccoli. Cook for 3 minutes more until the sauce is thickened and the broccoli is slightly tender.
Serve with cooked brown rice topped with green onions and sesame seeds.
Serves: 4 (includes rice); Calories: 574; Total Fat: 14 grams; Saturated Fat: 2 grams; Total Carbohydrate: 67 grams; Sugars: 13 grams; Protein: 43 grams; Sodium: 619 milligrams; Cholesterol: 109 milligrams; Fiber: 6 grams.

Nutrition Facts : Calories 578.7, Fat 15.5, SaturatedFat 2.4, Cholesterol 109, Sodium 530.3, Carbohydrate 65.5, Fiber 4.5, Sugar 11.2, Protein 44.5

Quick Sesame Chicken With Broccoli image

Provided by Rhoda Boone

Yield 4 servings

Number Of Ingredients 16

1 1/2 cups quick-cooking white rice
1 3/4 teaspoons kosher salt, divided, plus more
8 cups broccoli florets
1/4 cup plus 2 tablespoons cornstarch
1/2 teaspoon freshly ground black pepper
2 pounds boneless skinless chicken thighs, breasts, or a mix, patted dry, cut into 1" chunks
4 tablespoons vegetable oil, divided
1/4 cup plus 1 tablespoon honey
1/4 cup low-sodium soy sauce
3 tablespoons rice wine vinegar
1 tablespoon Sriracha
1 large clove garlic, finely grated
1 teaspoon finely grated ginger
1 1/2 teaspoons toasted sesame oil
2 tablespoons toasted sesame seeds, divided
2 scallions, thinly sliced

Steps:

Cook rice with a pinch of salt according to package directions.
Set a steamer basket in a medium pot filled with 1" water, cover pot, and bring water to a boil. Steam broccoli, covered, until crisp-tender, 5-6 minutes. Drain and set aside.
Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Add chicken and toss to coat.
Heat 2 Tbsp. vegetable oil in a large skillet over high. Add half of the chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 5 minutes.
Meanwhile, whisk together honey, soy sauce, vinegar, Sriracha, garlic, ginger, sesame oil, 1 Tbsp. sesame seeds, and remaining 1/4 tsp. salt in a medium bowl.
Transfer first batch of chicken to a plate. Heat remaining 2 Tbsp. vegetable oil and cook remaining chicken. Add sauce to skillet along with first batch of chicken. Toss well and cook until sauce is reduced and thickened, about 2 minutes. Fold in reserved broccoli, toss to coat, and remove from heat.
Divide chicken and broccoli among 4 plates and top with scallions and remaining 1 Tbsp. sesame seeds. Serve with rice on the side.