Tonight I was inspired by the Epicurious Weeknight Cookbook and had worked this recipe into my meal plan for the week.  Honestly, without a meal plan, I’m not sure that I’d be getting dinner on the table most nights.  We’ve got plenty of distractions with two kids under 4 and a crazy Vizsla to add the mix.  This recipe has become one of my go-to weeknight meals because we love it so much, it is easy to make and we get tasty lunch leftovers for the next day!  This quick version of your local take-out is so much more satisfying and healthier, too.  Add brown rice to stay a little healthier and you can also substitute tamari for the soy sauce if you are gluten-free.  With a little meal prep the night before by cutting the broccoli into florets and cutting the chicken thighs ahead, you can pull this dish together quite quickly making for a great weeknight dinner!

[ingredients title=”What you’ll need”]

  • 1 cup jasmine (or brown) rice
  • 1 ¾ teaspoons kosher salt, divided, plus more to taste
  • 8 cups broccoli florets
  • 6 tablespoons cornstarch
  • ½ teaspoon freshly ground black pepper
  • 2 lbs boneless skinless chicken thighs (breasts, or a mix) trimmed, patted dry, and cut into 1 ½-inch pieces
  • 4 tablespoons vegetable oil, divided
  • 5 tablespoons honey
  • 4 tablespoons low-sodium soy sauce
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon Sriracha
  • 1 large clove garlic, finely grated
  • 2 teaspoons finely grated ginger
  • 1 ½ teaspoons toasted sesame oil
  • 2 tablespoons toasted sesame seeds, divided
  • 2 scallions, thinly sliced


[directions title=”Prep + Cook”]

  1. Cook rice with a pinch of salt according to package directions.
  2. Place sesame seeds on a small jelly roll pan and preheat oven to 375 degrees F.  Bake for about 8-10 minutes until slightly golden.
  3. Set a steamer basket in a pot filled with 1″ water, cover pot and bring water to a boil.  Then, uncover, add broccoli and steam until crisp-tender, about 5-6 minutes.  Drain & set aside.
  4. Meanwhile, whisk cornstarch, pepper, and  1 ½ teaspoons salt in a large bowl.  Add chopped chicken and toss to coat.
  5. Heat 2 tablespoons vegetable oil in a large skillet over high heat.  Add chicken in batches and cook turning occasionally until the chicken is cooked through and a light brown crust forms, about 7 minutes.  Transfer chicken to a plate. 
  6. Combine honey, soy sauce, vinegar, Sriracha, garlic ginger, sesame oil, 1 tablespoon sesame seeds, and remaining salt in a medium bowl.  Transfer sauce to skillet and cook 1 minute to reduce slightly.  Return chicken to skillet, toss in sauce to coat, and cook until sauce is reduce and thickened, about another 2 minutes.  
  7. Fold in steamed broccoli, toss to coat, and remove from heat.
  8. Serve over prepared rice then garnish with scallions and sesame seeds.  Enjoy!


Serves 4

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Author:  Jennifer Kuhar