Sticky soy-honey sesame glaze over crisp chicken with broccoli and rice.
Ingredients
Chicken breast1 lb
Broccoli1 head
Garlic3 cloves
White rice1 cup
Soy sauce1/4 cup
Honey3 tbsp
Sesame oil1 tbsp
Cornstarch2 tbsp
Sesame seeds1 tbsp
Steps
Start the rice first — 1 cup rice, 2 cups water, and a pinch of salt, covered on low 15 minutes; the chicken finishes inside its cook time.
Whisk the sauce: ¼ cup soy sauce, 3 tbsp honey, 1 tsp of the sesame oil, the minced garlic, 1 tsp of the cornstarch, and ¼ cup water.
Pat the chicken dry, cut it into 1-inch pieces, and toss with the remaining cornstarch until lightly dusted — that thin coat is what gives the edges their crunch.
Heat the remaining sesame oil in a large skillet over medium-high; cook the chicken 7–8 minutes, turning so each side crisps, until golden and no longer pink in the center.
Meanwhile, steam the broccoli florets in a covered pot with 1 inch of water for 4–5 minutes until crisp-tender.
Re-whisk the sauce (the cornstarch settles) and pour it over the chicken; simmer 2 minutes until thick and glossy, then fold in the broccoli.
Serve over the rice and scatter the sesame seeds on top.
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