Broccolini is a cross between Chinese broccoli and the traditional variety. With smaller florets and longer stalks, it tastes less bitter and has a sweetness closer to asparagus. In this dish, it's roasted with glazed chicken and served with brown rice.
- 4 cloves garlic, divided
- 1/2 Tablespoon fresh ginger, minced
- 2 scallions, divided
- 1 bunch broccolini
- 2 boneless skinless chicken breasts
- 1/2 Cup brown rice
- 3 Tablespoons soy sauce (gluten-free)
- 2 Tablespoons honey
- 1 1/2 Tablespoon hoisin sauce
- 1 packet Sriracha hot sauce
- 1 Teaspoon white sesame seeds
- 1 Tablespoon olive oil
- kosher salt and black pepper, to taste
Preheat oven to 425 degrees 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.
Add rice and a generous pinch salt to pot of boiling water and cook until tender, about 10 minutes. Drain and set aside.
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 to 15 minutes.
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.
Pour glaze over roasted chicken and toss to coat.
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.