Active Time

　　22 minutes

　　Total Time

　　22 minutes

　　For this quick dinner, chicken gets a crisp crust thanks to a touch of cornstarch. This recipe calls for quick-cooking white rice to save time, but feel free to use whatever you have on hand and follow the package directions.

　　

Ingredients

4 servings

　　1 1/2 cups quick-cooking white rice

　　1 3/4 teaspoons kosher salt, divided, plus more

　　8 cups broccoli florets

　　1/4 cup plus 2 tablespoons cornstarch

　　1/2 teaspoon freshly ground black pepper

　　2 pounds boneless skinless chicken thighs, breasts, or a mix, patted dry, cut into 1" chunks

　　4 tablespoons vegetable oil, divided

　　1/4 cup plus 1 tablespoon honey

　　1/4 cup low-sodium soy sauce

　　3 tablespoons rice wine vinegar

　　1 tablespoon Sriracha

　　1 large clove garlic, finely grated

　　1 teaspoon finely grated ginger

　　1 1/2 teaspoons toasted sesame oil

　　2 tablespoons toasted sesame seeds, divided

　　2 scallions, thinly sliced

　　

Step 1

Cook rice with a pinch of salt according to package directions.

　　

Step 2

Set a steamer basket in a medium pot filled with 1" water, cover pot, and bring water to a boil. Steam broccoli, covered, until crisp-tender, 5–6 minutes. Drain and set aside.

　　

Step 3

Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Add chicken and toss to coat.

　　

Step 4

Heat 2 Tbsp. vegetable oil in a large skillet over high. Add half of the chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 5 minutes.

　　

Step 5

Meanwhile, whisk together honey, soy sauce, vinegar, Sriracha, garlic, ginger, sesame oil, 1 Tbsp. sesame seeds, and remaining 1/4 tsp. salt in a medium bowl.

　　

Step 6

Transfer first batch of chicken to a plate. Heat remaining 2 Tbsp. vegetable oil and cook remaining chicken. Add sauce to skillet along with first batch of chicken. Toss well and cook until sauce is reduced and thickened, about 2 minutes. Fold in reserved broccoli, toss to coat, and remove from heat.

　　

Step 7

Divide chicken and broccoli among 4 plates and top with scallions and remaining 1 Tbsp. sesame seeds. Serve with rice on the side.

　　Cooks' Note

　　Feel free to substitute traditional white or brown rice for quick-cooking rice. Make this meal gluten-free by substituting tamari for the soy sauce.