SESAME CHICKEN BOWLS

 Super saucy, crisp-tender sesame chicken! 1000x better than takeout, made in 30min or less. Serve with rice and broccoli. SO SO GOOD.

I have been making these sesame chicken bowls all week. Sometimes with lentils, sometimes with brown rice, sometimes with quinoa and brown rice – basically any kind of grain I can find/use up in my pantry.

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Because at the end of the day, the saucy bits from the chicken can be served on top of anything and everything. It’s sweet, it’s tangy, it’s savory – it is everything you want it to be.

It’s so good – you can serve it up with all your favorite veggies because, well, veggies and greens are good for you. Just be sure to coat them in the leftover sauce and you won’t have any leftovers (even among your picky eaters).

SESAME CHICKEN BOWLS

yield: 4 SERVINGS

prep time: 15 MINUTES

cook time: 15 MINUTES

total time: 30 MINUTES

Super saucy, crisp-tender sesame chicken! 1000x better than takeout, made in 30min or less. Serve with rice and broccoli. SO SO GOOD.

 PRINT RECIPE

INGREDIENTS:

• 1 cup basmati rice
• 12 ounces broccoli florets, about 2-3 cups
• 1/2 cup chicken stock
• 1/4 cup orange marmalade
• 1/4 cup freshly squeezed orange juice
• 2 1/2 tablespoons reduced sodium soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 3 cloves garlic, minced
• 1 teaspoon Sriracha, optional
• 4 1/2 tablespoons corn starch, divided
• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons canola oil
• 2 teaspoons toasted sesame seeds
• 1 green onion, thinly sliced