Sticky Sesame Chicken with Broccolini and Brown Rice

Goodbye Chinese takeout! I don’t think I will be able to order Chinese takeout again! In fact, this meal was good, they should start calling me and asking me to deliver my meals. This lighter and healthier spin on the classic is one that I can get on board with any night of the week. This chicken breast is roasted with sweeter and more tender broccolini. Broccolini is a cross between Chinese broccoli and the traditional variety. With smaller florets and longer stalks, it tastes less bitti er and has a sweetness closer to asparagus. In this dish, it’s roasted with glazed chicken and served with brown rice.

1. Prepare Ingredients Preheat oven to 425°F. Bring a medium pot of water to a boil over high heat. Mince garlic. Trim and discard skin of ginger and mince. Rinse scallions, trim and discard roots, then thinly slice on a diagonal. Rinse broccolini, trim and discard bottom 2 inches, then halve lengthwise. Rinse chicken, pat dry with paper towel, then cut into 1-inch cubes.

2. Cook Rice Add rice and a generous pinch salt to pot of boiling water and cook until tender, about 10 minutes. Drain and set aside.

3. Roast Chicken and Broccolini While rice cooks, season chicken all over with ½ teaspoon kosher salt and pepper. Place on ½ of a baking sheet. On other ½, toss broccolini with ½ of garlic, ½ of scallions, 1 tablespoon olive oil, ½ teaspoon kosher salt, and pepper. Arrange in a single layer, transfer to oven, and roast until chicken is cooked through and broccolini is crisp, 12-15 minutes.

4. Make Glaze While chicken and broccolini roast, add soy sauce, honey, hoisin sauce, as much Sriracha as desired, ginger, and remaining garlic to a medium pan over medium heat. Cook until sticky and just bubbling, about 3 minutes (see Recipe Tip). Remove pan from heat.

5. Season Chicken Pour glaze over roasted chicken and toss to coat.

6. Plate Chicken Garnish glazed chicken with sesame seeds and remaining scallions. Enjoy with roasted broccolini and a side of rice just like your favorite take-out dish.

Prepared by: Chef Hanna Yurkovetskaya