For a quick, crowd-pleasing variation on a takeout favorite, bites of tender chicken, crisp peppers, and broccoli come together in a sweet, spicy sauce made from honey, hoisin, and sriracha. Serves 4
Ingredients:
1 lb. Chicken breast, chopped
2 cups Jasmine rice
4 oz. Sweet peppers
1 head of Broccoli
2 scallions
2 cloves garlic
2 Tbsp. Rice vinegar
2 tsp. Sriracha
1/4 tsp. ground ginger
1 Tbsp. Honey
1 Tbsp. Sesame oil
1/4 cup cornstarch
1/4 cup Hoisin sauce
Directions:
1. In a medium pot, heat 2.5 cups of water, 1 tsp. salt, and 1 Tbsp. oil to boiling. Rinse the rice under cold water until the water is clear, then add to the pot. Let the rice cook uncovered on medium-high heat, stirring occasionally, until most of the water has been absorbed. Reduce the heat to low, cover and simmer for about 25-30 minutes. Do not open the lid or stir during this time.
2. Wash and dry the fresh produce. Peel and mince the garlic. Cut off and discard the stems of the sweet peppers along with the cores and seeds; thinly slice. Cut the head of broccoli into small florets. Cut off and discard the root ends of the scallions; thinly slice. In a bowl, combine the hoisin sauce, vinegar, ginger, honey, sesame oil, 2 Tbsp. water, and as much of the sriracha as you'd like, depending on how spicy you'd like the dish to be. Set aside.
3. Place the chopped chicken in a large bowl and season with salt and pepper. Add the cornstarch; toss to thoroughly coat. In a large pan (non-stick if you have one), heat 2 Tbsp. olive oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, working in batches if necessary, add the coated chicken in an even layer (shaking off any access cornstarch before adding). Cook, stirring occasionally, 7-9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
4. Bring a pot of salted water to a boil. Add the broccoli florets and cook, uncovered, until tender, about 2-3 minutes. Drain into a colander; set aside.
5. Add the peppers, scallions, and garlic to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring frequently, 2-3 minutes, or until softened and fragrant.
5. To the pan, add the cooked chicken, sauce, and cooked broccoli. Cook, stirring frequently, 1-2 minutes, or until thoroughly combined. Season with salt and pepper to taste. Serve the finished chicken and sauce over the cooked rice. Garnish with sliced scallions (optional). Enjoy!
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