Sesame Chicken with Broccoli (Nut-Free)

Instructions

1. 1Preheat your oven to about 205°C (200°C). Line a baking sheet with parchment paper.
2. 2Cut the about 680 g of chicken thighs into 2.54 cm bite-sized cubes.
3. 3In a medium bowl, whisk together the 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp sesame oil, 1 tsp garlic powder, and 1/2 tsp ginger powder until they are well combined.
4. 4Add the cut chicken pieces to the medium bowl with the sauce and toss them until they are evenly coated. Let the chicken sit in the sauce for 5 minutes.
5. 5Add the 1/4 cup cornstarch and 2 tbsp sesame seeds to the bowl with the chicken and sauce. Toss the chicken again until it is fully coated with the mixture.
6. 6Arrange the coated chicken pieces in a single layer on the prepared baking sheet, ensuring they do not touch each other.
7. 7Bake the chicken for 25 to 30 minutes, or until it is golden brown and crispy. The chicken is cooked through when its internal temperature reaches 74°C.
8. 8While the chicken bakes, place the about 450 g broccoli florets in a steamer basket over boiling water. Cover the steamer basket and steam the broccoli for 5 to 7 minutes, or until it is tender-crisp.
9. 9Serve the crispy sesame chicken immediately over the steamed broccoli.

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