RecipesDinner
Dinner
Sesame Chicken
Chicken thigh and broccoli baked, not fried, then tossed in a sticky honey-soy glaze with sesame seeds and spring onion.
- Serves
- 3
- Prep
- 15min
- Cook
- 25min
- Total
- 40min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Cholesterol
Per serving
- Calories
- 410kcal
- Protein
- 37.9g
- Carbs
- 31.6g
- Fat
- 14.9g
- Fibre
- 3.6g
Ingredients
For 3 servings · MetricUS
- 500gchicken thigh fillets, dicedskinless and boneless
- 30gcornflour
- 1 tbspvegetable oil
- 300gbroccoli florets
- 2 clovesgarlic, crushed
- 15gfresh ginger, gratedabout a thumb-sized piece
- 3 tbsplight soy sauce
- 2 tbsphoney
- 1 tbsprice vinegar
- 1 tspsesame oil
- 1 tbspsesame seeds
- 2spring onions, sliced
- 1 lbboneless skinless chicken thighs, diced
- ¼ cupcornstarch
- 1 tbspvegetable oil
- 10½ ozbroccoli florets
- 2 clovesgarlic, crushed
- 1 tbspfresh ginger, gratedabout a thumb-sized piece
- 3 tbspsoy sauce
- 2 tbsphoney
- 1 tbsprice vinegar
- 1 tspsesame oil
- 1 tbspsesame seeds
- 2scallions, sliced
Method
Coat the chicken.
Heat the oven to 220C fan (240C conventional, 425F) with a large baking tray inside.
Toss the diced chicken with the cornflour and a pinch of salt until lightly and evenly coated.
Bake.
Pull the hot tray out, add the oil, and spread the chicken in one layer with space between the pieces. Bake for 12 minutes.
Turn the pieces, scatter the broccoli around them, and bake for another 10 minutes until the chicken is cooked through and the broccoli catches colour at the edges.
Make the glaze.
While the tray bakes, whisk the soy sauce, honey, rice vinegar and sesame oil together in a small pan.
Add the garlic and ginger and simmer over medium heat for 2 minutes, until it turns glossy and coats the back of a spoon.
Toss and serve.
Tip the baked chicken and broccoli into the glaze and toss until everything is coated.
Scatter with sesame seeds and spring onion, then divide across three plates.