Flavorful golden, sesame-coated chicken served over a bed of sticky brown rice makes for a perfect weeknight dinner.
- 1 1/2 Pound boneless, skinless chicken breasts
- 3 Tablespoon soy sauce
- 4 Teaspoon sesame oil
- 2 Teaspoon honey
- 3 1/2 Tablespoon canola oil
- 2 scallions, thinly sliced
- 1 Tablespoon peeled and grated fresh ginger
- 3 garlic cloves, minced
- 1 Cup chicken broth, homemade or store-bought
- 3 Tablespoon sugar
- 1 Tablespoon cornstarch
- 1 Tablespoon rice vinegar
- 1 Teaspoon Thai chili paste
- 4 Cup shelled edamame
- 2 Tablespoon toasted sesame seeds
- hot cooked brown rice (optional), for serving
Rinse the chicken with cold water and pat dry with paper towels.
Cut into 3/4-inch chunks and set aside.
In a large bowl, whisk 1 1/2 tablespoons of the soy sauce with 2 teaspoons of the sesame oil and the honey.
Add the chicken and stir to coat with the marinade.
Marinate for 20 minutes or refrigerate for up to 2 hours.
In a nonstick skillet over medium-high heat, warm 2 tablespoons of the canola oil.
Remove the chicken from the marinade using a slotted spoon. Discard the marinade.
Cook the chicken in 2 batches, stirring occasionally, until browned, 3 to 5 minutes.
Transfer the chicken to a plate, and wipe out the skillet with paper towels.
Heat the remaining 2 teaspoons canola oil in the skillet.
Add the scallions, reserving some of the green parts for garnish.
Add the ginger and garlic and cook, stirring, for 1 minute.
In a bowl, whisk together the broth, sugar, cornstarch, vinegar, chili paste, and the remaining 1 1/2 tablespoons soy sauce.
Add to the skillet and cook, stirring, until thickened, 3 to 4 minutes.
Stir in the remaining 2 teaspoons sesame oil.
Meanwhile, cook the edamame in a steamer basket, set over a pot with a few inches of boiling water until crisp-tender, 2 to 3 minutes.
Return the chicken to the skillet with the sauce and heat through.
Add the edamame, the toasted sesame seeds, and the reserved scallions and toss to combine.
Serve hot on a bed of sticky brown rice, if desired.