1 ½ pounds
boneless, skinless chicken breast, cut into 2-inch cubes
1 teaspoon
kosher salt
2 tablespoons
cornstarch
2 tablespoons
sesame oil
2 tablespoons
sesame seeds
3
green onions, white and green parts thinly sliced
Sesame Sauce
¼ cup
water
1 tablespoon
cornstarch
¼ cup
low-sodium soy sauce or tamari
1 tablespoon
sesame oil
1 teaspoon
chili sauce, (such as Sambal Oelek)
2 tablespoons
light brown sugar
2 tablespoons
honey
2
garlic cloves, minced
Method
Fill a large pot with water and salt it. Bring the water to a boil over high heat. Add the broccoli and cook until bright green, about 3 minutes. Drain and set aside.
In a large bowl, combine the chicken, salt and 2 tablespoons of cornstarch. Toss until the chicken is thoroughly and evenly coated.
Make the sesame sauce. In a small bowl, whisk together the water and 1 tablespoon cornstarch to make a slurry. Stir in the soy sauce, sesame oil, chili sauce, brown sugar, honey and minced garlic.
Heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Once the oil is glistening, working in batches as needed, add the chicken and cook, turning, until browned on all sides and cooked through, about 10 minutes total.
Add the broccoli and the sauce to the skillet. Bring to a simmer and cook until the sauce has thickened, about 5 minutes.
Garnish with sesame seeds and green onions before serving.