For this quick dinner, chicken gets a crisp crust thanks to a touch of cornstarch. This recipe calls for quick-cooking white rice to save time, but feel free to use whatever you have on hand and follow the package directions.
Recipe information
Total Time
22 minutes
Yield
4 servings
Ingredients
1
1
8
1
1
2
4
1
1
3
1
1
1
1
2
2
Need to make a substitution?
Preparation
Step 1
Cook rice with a pinch of salt according to package directions.
Step 2
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.
Step 3
Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Add chicken and toss to coat.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Divide chicken and broccoli among 4 plates and top with scallions and remaining 1 Tbsp. sesame seeds. Serve with rice on the side.