- 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
- Salt and freshly ground pepper
- All-purpose flour, for dusting
- 1/4 cup sesame seeds, preferably unhulled
- 1/4 cup vegetable oil
- 2 tablespoons minced fresh ginger
- 1 large garlic clove, minced
- 1/4 teaspoon crushed red pepper
- 1 1/2 cups low-sodium chicken broth
- 1 pound broccoli, stems peeled and cut into 1/4 inch thick rounds, tops cut into florets
- 3 tablespoons oyster sauce
- 1/2 teaspoon Asian sesame oil
- Steamed rice, for serving
How to make this recipe
- Preheat the oven to 350°. In a large bowl, season the chicken with salt and pepper, and toss with flour to coat thoroughly. Let the chicken stand for a few minutes, until the coating gets soggy. Pour 3 tablespoons of the vegetable oil over the chicken and toss to coat, then coat the chicken with the sesame seeds.
- In a large nonstick skillet, heat the remaining 1 tablespoon of oil. Add the chicken in an even layer and cook over high heat, undisturbed, until browned on the bottom, about 3 minutes. Turn the chicken and cook until browned on the second side, about 2 minutes. With tongs, transfer the chicken to a rimmed baking sheet and put it in the oven while you finish the dish.
- In the oil remaining in the skillet, cook the ginger, garlic and crushed red pepper over moderately high heat until fragrant, about 2 minutes. Add the chicken broth and boil over high heat until reduced by half, about 4 minutes. Add the broccoli, cover and cook until bright green and crisp-tender, about 2 minutes. Stir in the oyster sauce, season with salt and remove from the heat. Gently stir in the chicken and sesame oil and serve with steamed rice.