Introduction
Discover a delightful way to elevate your weeknight dinner with this scrumptious orange ginger sesame chicken served over fluffy basmati rice and vibrant broccoli. This dish combines the sweetness of orange marmalade and brightness of ginger, creating a flavorful balance that’s both satisfying and light. Ideal for a family meal or a cozy night in, this recipe is simple to execute and absolutely delicious.
Detailed Ingredients with measures
1 cup basmati rice
12 ounces broccoli florets (about 2-3 cups)
½ cup chicken stock
¼ cup orange marmalade
¼ cup freshly squeezed orange juice
2 ½ tablespoons reduced sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
3 cloves garlic, minced
1 teaspoon Sriracha (optional)
4 ½ tablespoons cornstarch, divided
1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
Kosher salt and freshly ground black pepper, to taste
3 tablespoons canola oil
2 teaspoons toasted sesame seeds
1 green onion, thinly sliced
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: Serves 4
Enjoy this refreshing and flavorful orange ginger sesame chicken, perfectly paired with rice and broccoli for a complete meal that is sure to please everyone at the table!
Detailed Directions and Instructions
Cook the Basmati Rice
Cook 1 cup of basmati rice in 1½ cups of water according to the package instructions. Once done, set it aside.
Steam the Broccoli
Steam 12 ounces of broccoli florets over boiling water for 5 minutes, or until cooked through and vibrant green. Set aside after steaming.
Prepare the Sauce
In a small bowl, whisk together ½ cup chicken stock, ¼ cup orange marmalade, ¼ cup freshly squeezed orange juice, 2 ½ tablespoons reduced sodium soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon freshly grated ginger, 3 cloves minced garlic, and 1 teaspoon Sriracha (if using). Add 1 tablespoon of cornstarch to the mixture and set aside.
Prepare the Chicken
Season 1 ½ pounds of boneless, skinless chicken thighs (cut into bite-size pieces) with ½ teaspoon each of kosher salt and freshly ground black pepper. Sprinkle the remaining 3½ tablespoons of cornstarch over the chicken, ensuring an even coating.
Cook the Chicken
Heat 3 tablespoons of canola oil in a large cast iron skillet over medium-high heat. Working in two batches, add the coated chicken pieces and cook until golden brown, approximately 6-8 minutes.
Thicken the Sauce
Once the chicken is golden brown, pour the prepared chicken stock mixture into the skillet. Stir until the sauce thickens, about 2-3 minutes. Finally, stir in 2 teaspoons of toasted sesame seeds.
Serve the Dish
Serve the sesame chicken immediately over the cooked basmati rice and steamed broccoli. Garnish with sliced green onion.
Notes
Ingredient Variations
Feel free to substitute the chicken thighs with chicken breast for a leaner option.
Spiciness Control
Adjust the amount of Sriracha based on your preference for heat. Omit if you prefer a milder flavor.
Fresh Garlic and Ginger
Using freshly grated ginger and minced garlic significantly enhances the flavor of the dish.
Serving Suggestions
This dish pairs well with additional vegetables or a side salad for a complete meal.
Cook techniques
Cooking Basmati Rice
To cook basmati rice, rinse 1 cup of rice under cold water until the water runs clear. Combine with 1½ cups of water in a pot and bring to a boil. Cover and reduce the heat to low, cooking for about 15-20 minutes or until the water is absorbed. Fluff with a fork before serving.
Steaming Broccoli
To steam broccoli florets, bring a pot of water to a boil and place a steaming basket over it. Add the broccoli and cover for about 5 minutes or until it becomes bright green and tender. Avoid overcooking to maintain its vibrant color and nutrients.
Making a Sauce
Combine chicken stock, orange marmalade, orange juice, soy sauce, rice wine vinegar, grated ginger, minced garlic, and Sriracha in a bowl. Whisk together, then incorporate cornstarch to thicken. This sauce can be used to glaze cooked chicken or as a stir-fry sauce.
Coating Chicken
Season bite-sized pieces of chicken with salt and pepper, then coat with cornstarch for a crispy texture when cooked. It’s important to ensure even coverage for best results.
Searing Chicken
Heat canola oil in a skillet over medium-high heat. Add chicken pieces in batches to avoid overcrowding the pan, ensuring they brown evenly. Cook until golden brown, approximately 6-8 minutes, turning as necessary.
Thickening the Sauce
Once the chicken is cooked, pour in the prepared sauce and stir. Continue to cook for 2-3 minutes or until the sauce thickens and coats the chicken. This intensifies the flavors and gives a glossy finish.
Garnishing
Use toasted sesame seeds and sliced green onions as garnishes to add texture and flavor to the dish. Sprinkle these toppings just before serving to maintain their freshness and crunch.
FAQ
Can I use other types of rice instead of basmati?
Yes, you can use other types of rice such as jasmine or long-grain rice, but cooking times may vary.
How can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
Can I substitute the chicken with another protein?
Yes, you can substitute chicken with tofu, shrimp, or beef based on your preference.
Is the Sriracha mandatory in the recipe?
No, Sriracha is optional and can be omitted if you prefer a milder dish.
Can I add other vegetables to this dish?
Absolutely! Bell peppers, snap peas, or carrots would also be great additions to enhance the dish’s color and nutrition.
Conclusion
When you prepare this delightful sesame chicken with orange-infused flavors, you create a wholesome and satisfying meal. The combination of tender chicken, vibrant broccoli, and fluffy basmati rice, all enhanced by a tangy sauce, delivers a burst of taste that is both comforting and exciting. Enjoy this dish as a well-rounded dinner option that can also impress your guests with its beautiful presentation and vibrant flavors.
Stir-Fried Quinoa Bowl
Substitute the basmati rice for quinoa, and toss in additional vegetables like bell peppers and snap peas for a nutritious, protein-packed bowl that still maintains the bright flavors of the original sauce.
Sweet and Sour Tofu
Swap the chicken for firm tofu to create a vegetarian version. Marinate the tofu in the same sauce, then pan-fry until golden brown for a delicious sweet and sour dish.
Orange Teriyaki Salmon
Use salmon fillets in place of chicken for a healthy twist. Glaze the salmon with a similar orange sauce and serve it with steamed broccoli and rice for a different flavor profile.
Vegetable Fried Rice
Turn leftover rice into a quick fried rice by sautéing it with broccoli, carrots, peas, and any other veggies you have on hand. Add a splash of the orange sauce for flavor.
Chicken Lettuce Wraps
Transform the sesame chicken filling into a fresh and light option by serving it in lettuce cups, garnished with green onions and sesame seeds for a crunchy appetizer.
Asian Noodle Salad
Utilize soba noodles instead of rice, and toss them with the sesame chicken and fresh vegetables. Drizzle with the sauce for a refreshing cold dish perfect for warm days.
