Sesame Chicken & Broccoli
For marinating chicken:
- 6-8 boneless skinless chicken thighs, cut into small pieces before cooking
- 2 teaspoons sesame oil
- 2 Tablespoons soy sauce or coconut aminos
- 2 Tablespoons cornstarch (or similar sauce thickener)
- ½ cup soy sauce or coconut aminos
- 3 cloves garlic, minced
- ¼ cup maple syrup
- ¼ cup FRENCH PANTRY Traditional White Balsamic
- 2 Tablespoons Cornstarch
- ¼ cup water
- 1 Tablespoon sesame oil
- 1-2 teaspoons Sriracha hot sauce (optional if you want more heat)
Broccoli (1-2 cups of small broccoli florets)
Preheat oven to 400°F degrees. Place Flexiflat on Perforated Baking Sheet and set aside.
Cut chicken into large bite size pieces (approx. 2 inch strips) and set aside.
In Stainless Mixing Bowl, using mini whisk, whisk sesame oil, soy sauce and cornstarch until smooth. Add chicken to sauce and toss to coat. Add chicken and broccoli pieces to Flexiflat. Cook in oven for approx. 20 minutes or until chicken is cooked through.
While chicken is cooking, make the sauce.
In a medium sauté pan, combine soy sauce, garlic, syrup, vinegar and optional hot sauce. Stir and bring to a simmer over medium heat. In a small bowl, use Mini Whisk to mix cornstarch and water until smooth. Pour cornstarch mixture into sauce and whisk constantly until the sauce thickens. Once you reach the desired thickness (should happen in just a few minutes), turn off the heat and stir in the sesame oil.
You can either add some of the sauce to the chicken and broccoli half way through cooking or you can simply add the sauce after it is done cooking, before serving. Serve over rice and enjoy!