4.5
2 ratings

Sticky Sesame-baked Chicken With Broccoli and Rice

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Make the sesame sauce in advance
Sticky Sesame-baked Chicken With Broccoli and Rice
Kristen Mendiola / The Daily Meal; Shannon Kinsella / food styling

This recipe packs so much flavor into the chicken and the broccoli that it has become part of our weekly recipe rotation. The sesame sauce can be made up to a week in advance, really reducing preparation time.

Notes

Make the sesame sauce in advance. Then start the rice in a rice cooker before making the chicken. That way, everything will be hot and ready at the same time.

Ingredients

For the sesame sauce:

  • 3 Tablespoons soy sauce or tamari
  • 3 Tablespoons agave syrup
  • 1 1/2 Tablespoon toasted sesame oil
  • 1 Tablespoon tomato paste
  • 1 Tablespoon black bean garlic sauce
  • 1 Tablespoon Sriracha
  • 1 Tablespoon refrigerated ginger puree (or grated fresh ginger)
  • 2 cloves garlic, crushed

For the chicken

  • 3 medium-size carrots (8 ounces) peeled, sliced into ¼ inch wide circles
  • 2 Tablespoons expeller pressed canola oil, safflower oil or sunflower oil
  • 4-6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 4 Cups (10 ounces) broccoli florets
  • 2 Tablespoons sesame seeds
  • 3 Cups hot cooked white or brown rice
  • Chopped fresh cilantro and green onions for serving

Directions

For the sesame sauce:

Step 1: Mix all ingredients in a small bowl. Refrigerate covered up to 1 week.

For the chicken

Step 1: Heat oven to 375F. Toss 8 ounces peeled, sliced carrots with 1 tablespoon of the oil on a large rimmed baking sheet. Add 2 pounds chicken thighs to the baking sheet. Bake for 15 minutes. Remove from the oven.

Step 2: Add 10 ounces broccoli florets to the baking sheet and toss with the remaining tablespoon of oil. Return to the oven and roast until chicken juices run clear and broccoli is almost tender, 20 to 25 minutes.

Step 3: Spoon the sauce over chicken and vegetables. Stir to coat everything nicely. Sprinkle with sesame seeds. Roast, stirring vegetables once, until glazed, 10 to 15 minutes.

Step 4: Pile chicken and vegetables over 3 cups cooked rice; spoon pan juices overall. Sprinkle generously with cilantro and green onions.