Asian inspired and absolutely incredible!! A MUST make!
Pair with your favorite rice or pop into a lettuce wrap for a FAB meal!!
Full recipe in video below!
RECIPE:
3 cups broccoli florets
1 1/2 lb. Chicken Breast- diced
3 tablespoons Cornstarch
1 Egg beaten
1 tablespoon Oil
For the Sticky Sesame Sauce:
1/4 cup Orange Juice
3/4 cups Water
1/4 cup Soy Sauce
2 Garlic Cloves minced
1/4 teaspoon Red Pepper Flakes
2 teaspoons Sesame Oil
2 teaspoons Sesame Seeds
1 teaspoon Fresh Ginger minced
1 tablespoon Rice Wine Vinegar
2 tablespoon Brown Sugar alternative- I used Lakanto Golden (to order: https://bit.ly/3cRLTbg
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1 tablespoon Honey
1 tablespoon Cornstarch + 2 tablespoons water
First make the sticky sesame sauce: Whisk together cornstarch and water mixture in a small bowl. In a medium saucepan, add all of the sesame sauce ingredients along with the cornstarch/water mixture. Stirring frequently, bring sauce to a simmer. Cook until sauce thickens and darkens, about 5-7 minutes. Remove from heat.
Steam Broccoli for about 5-7 minutes, until tender but firm. Remove from heat and set aside.
Pat chicken dry and season with salt, garlic powder and pepper on all sides. Sprinkle with cornstarch and toss to fully coat the chicken. Pour beaten egg over chicken and toss to combine.
In a skillet or wok over high heat, add oil. Once the oil is hot, carefully add the chicken. Stir fry the chicken for about 8-10 minutes until the chicken is golden and cooked through. Add broccoli and stir fry an additional 2-3 minutes.
Add the sticky sesame sauce to the chicken and toss to combine. Cook for 1 more minute and then remove from heat.
Serve sesame chicken and broccoli over white rice and sprinkle with sesame seeds. Enjoy!
4 Servings:
4sp (blue & purple)
5sp (green)
280 Calories
Recipe inspiration from amandacooksandstyles.com