Our final Eating Healthy Before the Holidays recipe we’re sharing is Sesame Chicken and Broccolini. This lighter dish is comprised of lower-calorie chicken and veggies tossed in a delicious sesame sauce. It is especially good served with steamed rice. As a bonus, this is easy to make, comes together in about 20 minutes, and has easy clean up, as well. It’s the trifecta!
TIP: You can use boneless chicken breast if you need to keep your fat intake down. But if you’re not watching your fat, I recommend using thighs for a deeper flavor profile.
TIP: If you can’t get broccolini, it’s fine to substitute broccoli florets.
Sesame Chicken and Broccolini
(Original recipe: Mom on Time Out)
2 TBSP peanut oil
1 lb boneless, skinless chicken thighs
1 bunch broccolini, cut into florets
3 green onions, thinly sliced
1 TBSP grated ginger
3 cloves garlic, minced
2 TBSP low sodium soy sauce
2 TBSP rice vinegar
1 tsp toasted sesame oil
2 TBSP oyster sauce
1 TBSP cornstarch
3/4 C water
1/2 TBSP toasted sesame seeds
In a medium bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, oyster sauce, cornstarch, and water. Set aside.
Add oil to a large wok or skillet over medium-high heat. Add chicken and cook until golden brown, about 8 to 10 minutes. Remove chicken from the pan and set aside. After resting for 10 minutes, slice the chicken into strips and add them back into the same skillet, returning it to the heat.
Add broccolini, green onions, ginger, and garlic and cook for another 3 minutes, stirring frequently.
Pour the sesame sauce oil mixture over the top and stir until mixture has thickened, about one minute. If the sauce is too thick, use additional water to thin it out to taste.
Fold in toasted sesame seeds before serving over rice, topped with extra sesame seeds.