Sesame Chicken Bowls

Ingredients

• Broccoli leaves

  raw

  12 oz or 340g

• Chicken stock

  home-prepared

  ½ cup or 120g

• Orange marmalade

  ¼ cup or 80g

• Orange juice

  frozen, concentrate

  ¼ cup or 71g

• Soy sauce

  regular sodium, shoyu

  2 ½ tbsp or 40g

• Rice wine vinegar

  1 tbsp or 15g

• Ground ginger

  1 tbsp or 5g

• Garlic

  raw

  3 cloves, minced or 9g

• Sriracha

  1 tsp or 5g

• Sweet corn

  yellow, raw

  4 ½ tbsp or 41g

• Chicken thigh

  raw, skinless

  680g

• Salt

  table

  1 dash or 0.4g

• Red bell pepper

  raw

  1 medium or 119g

• Canola oil

  3 tbsp or 42g

• Sesame seeds

  whole, dried

  2 tsp or 6g

• Scallions

  raw

  1 medium or 15g

Directions

1. In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.
2. Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside.
3. In a small bowl, whisk together chicken stock, orange marmalade, orange juice, soy sauce, vinegar, ginger, garlic, Sriracha, if using, and 1 tablespoon cornstarch.
4. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper; sprinkle with remaining 3 1/2 tablespoons cornstarch until evenly coated.
5. Heat canola oil in a large skillet over medium high heat. Working in two batches, add chicken and cook until golden brown, about 6-8 minutes. Stir in chicken stock mixture until thickened, about 2-3 minutes. Stir in sesame seeds.
6. Serve chicken immediately with rice and broccoli, garnished with green onion, if desired.
7. Recipe by: Chungah Rhee (source: https://damndelicious.net/2020/04/24/sesame-chicken-bowls/)