Developed from Epicurious' "Quick Sesame Chicken" recipe with modifications to minimize unnecessary fats and sugars, this recipe is quick, healthy, and easy!
1 1/2 cups quick-cooking brown 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
About 1.25lbs boneless skinless thin cut breasts, patted dry, cut into 1" tenders
1/4 cup EVOO
1/4 cup 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
Cook rice with a pinch of salt according to package directions.
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.
Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Add chicken and toss to coat.
Heat 1/4 cup EVOO in a wok/deep cooking pan over high. Add the chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 6-8 minutes.
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.
Once the chicken is cooked through, drain the oil from the skillet and add sauce to skillet. Toss well and cook until sauce is reduced and thickened, about 2-4 minutes. Fold in reserved broccoli, toss to coat, and remove from heat.
Divide chicken and broccoli atop rice among 4 plates and top with scallions and remaining 1 Tbsp. sesame seeds.