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Lighter Sesame Chicken with Broccoli

A healthy alternative to the take-out classic.
Servings: 3

Ingredients

Marinate the Chicken

  • 8 -10 ounces boneless skinless chicken breasts or thighs thinly sliced against the grain
  • 1/2 TBSP cornstarch
  • 1 tsp tahini
  • 1 tsp Xaoxing wine or dry sherry

Prepare the Rice

  • 1 1/5 cups jasmine rice rinsed and drained
  • 1 1/5 cups water

Dredge and Cook the Chicken

  • 2 TBSP flour
  • 1 TBSP toasted sesame seeds
  • salt and pepper

Prepare the Vegetables

  • 2 cloves garlic minced
  • 3 cups broccoli florets
  • 1 scallion thinly sliced on the bias

Prepare the Sauce

  • 1/3 cup chicken stock
  • 1 tsp rice wine vinegar
  • 2 TBSP sugar
  • 1/2 TBSP soy sauce
  • 1/2 TBSP dark soy sauce
  • 1 tsp sesame oil

Make the Stir Fry

  • 1 TBSP corn starch + 1 TBSP water mixed into a slurry
  • 1 1/2 tsp canola or peanut oil
  • 1 TBSP XaoXing wine or dry sherry
  • 2 tsp toasted sesame seeds

Instructions

  • Preheat oven to 475.
  • Toss chicken slices with the marinade ingredients and set aside.
  • Combine rice and water in a small saucepan, cover and bring to a boil. Once boiling, turn the heat to the lowest setting and allow to continue cooking, covered, while you make the rest of the dish.
  • Combine flour, sesame seeds and salt and pepper on a plate or in a shallow dish and dredge chicken slices in the mixture. Lay chicken slices on a parchment-lined baking sheet. Place baking sheet in the top rack of the oven and cook for 8 minutes. Turn oven to broil and cook for 3 more minutes, then remove chicken from the oven.
  • While the chicken is in the oven, cut up the vegetables and combine the ingredients for the sauce.
  • After you have taken the chicken out of the oven, begin the stir fry by heating a large skillet or wok on medium heat and mixing together the cornstarch slurry in a small bowl or cup.
  • Add the oil and swirl is around to coat the pan.
  • Add the garlic and fry until fragrant ~30 seconds
  • Add broccoli and cook for another 1-2 minutes until broccoli has just barely started brighten in color.
  • Add wine and cook for another 30 seconds.
  • Add sauce mixture and stir, then immediately re-mix the cornstarch slurry and add to the pan and cook until sauce has thickened to a glaze.
  • Add chicken pieces and toss well to coat all chicken and broccoli with the glaze.
  • Remove pan from heat and toss in scallions.
  • Serve over rice and garnish with sesame seeds.

Notes

Adapted from The Woks of Life