Quick sesame chicken with broccoli recipe

Ingredients

• 8 cups broccoli florets
• 6 tablespoons cornstarch
• 1¾ teaspoons kosher salt, divided, plus more
• ½ teaspoon freshly ground black pepper
• 2 pounds boneless, skinless chicken thighs, breasts, or a mix, patted dry and cut into 1-inch chunks
• 4 tablespoons vegetable oil, divided
• 5 tablespoons honey
• ¼ cup reduced-sodium soy sauce or tamari
• 3 tablespoons rice wine vinegar
• 1 tablespoon Sriracha
• 1½ teaspoons toasted sesame oil
• 1 large garlic clove, pressed or finely grated
• 1 teaspoon finely grated fresh ginger
• 2 tablespoons toasted sesame seeds, divided
• 2 scallions, thinly sliced
• Nextover’d basmati rice or brown rice, for serving

1. Pour water into a medium pot to a depth of 1 inch, then set a steamer basket in the pot. Cover the pot and bring the water to a boil over medium-high heat. Add the broccoli, cover, and steam until crisp-tender, 5 to 6 minutes. Drain and set aside.
2. Whisk the cornstarch, 1½ teaspoons of the kosher salt, and the pepper in a large bowl. Add the chicken and toss to coat.
3. In a large skillet, warm 2 tablespoons of the vegetable oil over high heat. Add half of the chicken and cook, turning occasionally, until the chicken is cooked through and has a light brown crust, about 5 minutes.
4. Meanwhile, in a medium bowl, whisk together the honey, soy sauce, vinegar, Sriracha, sesame oil, garlic, ginger, 1 tablespoon of the sesame seeds, and the remaining ¼ teaspoon salt.
5. Transfer the first batch of chicken to a plate. Add the remaining 2 tablespoons vegetable oil to the skillet and cook the remaining chicken in the same way.
6. Add the soy sauce mixture to the skillet, followed by the first batch of chicken. Toss well and cook until the sauce is reduced and thickened, about 2 minutes. Fold in the reserved broccoli, toss to coat, and remove from the heat.
7. Divide the chicken and broccoli among four plates and top with the scallions and the remaining 1 tablespoon sesame seeds. Serve with rice on the side.