Sesame Chicken with Broccoli

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  Broccoli(454g)
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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 teaspoon kosher salt
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  Cornstarch(30g)
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  Sesame Oil, Toasted(30g)
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  Sesame seeds(30g)
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  Green Onion (Scallion)
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  ¼ cup water
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  Cornstarch(15g)
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  Soy Sauce, Low Sodium(60g)
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  Sesame Oil, Toasted(15g)
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  Chili Paste, Sambal Oelek(5g)
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  Brown sugar(30g)
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  Honey(30g)
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  Garlic

Instructions

1. 1Cut the chicken breast into bite-sized pieces and toss in a large bowl with cornstarch until evenly coated on all sides.
2. 2Heat the toasted sesame oil in a large skillet over medium-high heat until shimmering, about 1 minute. Working in batches to avoid crowding, add the chicken and cook 8–10 minutes, stirring occasionally, until golden brown on all sides and internal temperature reaches 165°F.
3. 3While the chicken cooks, fill a large pot with salted water and bring to a boil over high heat. Add the broccoli florets and cook 3–4 minutes until bright green and tender-crisp, then drain and set aside.
4. 4In a small bowl, whisk together the soy sauce, toasted sesame oil, chili paste, brown sugar, honey, minced garlic, and a cornstarch slurry (cornstarch mixed with 2 tablespoons water) until smooth.
5. 5Once the chicken is cooked through, pour the sesame sauce into the skillet over medium heat and stir constantly for 2–3 minutes until thickened and glossy.
6. 6Add the drained broccoli to the skillet and toss gently to coat, cooking 1–2 minutes until heated through.
7. 7Remove from heat and stir in the sesame seeds and sliced green onions.
8. 8Divide evenly into 6 airtight containers while hot. Refrigerate up to 4 days; reheat gently on the stovetop or microwave before serving.