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Plate of spicy sesame chicken with rice and chopsticks.
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Spicy Sesame Chicken with Broccoli

This spicy sesame chicken with broccoli is hearty, warming, and ready in 30 minutes.
Course Main Course
Keyword 30 minute, broccoli, cashews, easy, quick, Rice, sesame chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Dana Sandonato

Equipment

  • Large skillet
  • Vegetable steaming basket or steaming bag

Ingredients

  • 4 TBSP sesame oil
  • 1 TBSP freshly grated ginger
  • 8 garlic cloves, smashed and peeled
  • 1 bunch of scallions (about 6-8 of them), cut into 1-inch pieces (green and white parts)
  • 4-6 dried red chiles (or 1-2 tsp of red chile flakes) Adapt this with your heat preference in mind.
  • 1/2 cup lightly salted whole roasted cashews
  • 6 boneless and skinless chicken thighs, cut into bite-sized cubes
  • Kosher salt and cracked black pepper
  • 1/3 cup rice wine or pale dry sherry
  • 3 TBSP dark soy sauce
  • 2 TBSP raw liquid honey
  • 2 cups broccoli florets, steamed
  • 2 cups fresh torn basil leaves You can also use cilantro, or a combination of the two.
  • Sesame seeds, for garnish
  • Lime wedges, for serving
  • Cooked rice, for serving I like to use jasmine or basmati
  • toasted sesame oil (optional)

Instructions

  • Cook rice as per directions on package; set aside once ready.
  • Steam the broccoli; set aside once ready. (See notes)
  • While the rice and broccoli cook, heat a large skillet over high heat. Once it's hot enough, which should take about 2 minutes, add 2 TBSP of the sesame oil. Swirl it around the pan to coat.
  • Add the ginger, garlic, scallions, and chiles, and stir immediately to prevent the garlic from burning. Fry for about 2-3 minutes, or until the garlic is fragrant and golden at the edges, stirring often. It's important to keep the garlic moving to prevent it from burning and becoming bitter.
  • Add the rest of the sesame oil to the pan as well as the cashews and the chicken. Sprinkle a bit of salt and pepper over the chicken, and cook for about 4-5 minutes, or until the chicken starts to brown, stirring occasionally. If the cashews seem to be browning to quickly, reduce the heat.
  • Lower the heat to medium and add the rice wine, soy sauce, and honey. Simmer until the sauce reduces into a thicker consistency and the chicken is cooked through. This should only take another 5-7 minutes.
  • Stir in the steamed broccoli and torn basil; garnish with sesame seeds and serve over rice.

Notes

For an extra punch of rich sesame flavor, add a drizzle of toasted sesame oil to the skillet, if you have some handy, and toss to coat.

Steamed Broccoli

If using prepackaged frozen broccoli that's in a steamable bag, prepare it as per the instructions on the packaging.
If using freshly cut florets, bring about 2 inches of water to a boil in a pot. Place your steaming basket over the pot and transfer the broccoli florets to the basket. Cover, and let them steam for 5-6 minutes or until tender enough to poke with your fork, but still offering a crunch. Don't oversteam them, or they will be mushy.