All week, I’ve been making sesame chicken noodle bowls. I use brown rice and quinoa, lentils, brown rice quinoa, or any grain left in my pantry.
The saucy bits of chicken can be poured over anything. The sauce is sweet, tangy, and savory.
You can serve this with your favorite vegetables and greens because they are healthy. You won’t get leftovers if you coat the veggies in the sauce.
1 cup basmati rice
About 2-3 cups of broccoli florets in 12 ounces.
1/2 cup chicken stock
1/4 cup orange marmalade
1/4 cup freshly squeezed Orange Juice
Reduced sodium soy sauce, 2 1/2 tablespoons
1 Tablespoon rice wine vinegar
Freshly grated Ginger, 1 Tablespoon
Three cloves garlic, minced
Optional: 1 teaspoon Sriracha (optional).
Divide 4 1/2 tablespoons of cornstarch into equal parts.
Cut into bite-sized pieces 1 1/2 pounds of boneless, skinless chicken thighs.
To taste, add Kosher Salt and freshly ground Black Pepper
Canola oil three tablespoons
Sesame seeds toasted two teaspoons
One thinly sliced green onion
According to the package directions, cook rice in a large pan with 1 1/2 cups of water. Set aside.
Place the broccoli florets in a colander or steamer over boiling water. Cover and steam the broccoli for 5 minutes or until it is cooked. Set aside.
Combine the chicken stock, orange marmalade, orange juice, and soy sauce in a small mixing bowl. Add in the vinegar, Ginger, garlic, or Sriracha if you like, and one tablespoon of cornstarch.
Sprinkle the remaining 3 1/2 tablespoons of cornstarch over chicken and sprinkle 1/2 teaspoon each of salt and pepper.
Canola oil is heated in a large pan over medium heat. Add the chicken in two batches and cook for 6-8 minutes until golden brown. Stir in the chicken stock mixture for about 2-3 minutes. Stir in sesame seeds.
Serve the chicken with broccoli and rice, and garnish with green onions.