Sesame Chicken Bowls

Panda Express has always been one of my go-to spots when I want Chinese food without putting much thought into it. Is it the best Chinese food? Not even close. But there's something about that sweet, tangy orange chicken that keeps me coming back. The problem? It's also loaded with calories, so I've been on the lookout for a lighter way to satisfy that craving.

This recipe ended up on the menu at the last minute after I somehow miscounted how many meals I had planned for the week. Luckily, I already had most of the ingredients on hand. The only thing I was missing was orange juice, but I didn't think I'd miss it. I had the orange marmalade and I thought that'd be enough orange. Spoiler alert: it worked just fine.

I also didn't have any broccoli, but I did have asparagus, and in my kitchen those two vegetables are often interchangeable. If you're wondering why there's no asparagus in the photo, that's because I completely forgot to add it. I didn't realize my mistake until after I finished eating. So, apparently, tomorrow's leftovers will include the asparagus I meant to serve tonight. Oops.

As for the recipe itself, it was pretty good. The orange flavor came through nicely without overpowering the dish, and honestly, I don't think I missed the orange juice at all. The sauce had just the right balance of sweetness and citrus.

Will I make it again? Probably not—and that's not a knock on the recipe. The real issue is that I have a never-ending list of recipes waiting to be tested. With more than 1,100 recipes, something has to be truly exceptional to earn a repeat appearance. This one was enjoyable, but there are just too many other dishes waiting their turn.

Sesame Chicken Bowls

Recipe from Damn Delicious

Serves 4

• 12 ounces broccoli florets, about 2-3 cups
• 1/2 c chicken stock
• 1/4 c orange marmalade
• 1/4 c freshly squeezed orange juice
• 2 1/2 T reduced sodium soy sauce
• 1 T rice wine vinegar
• 1 T freshly grated ginger
• 3 cloves garlic, minced
• 1 tsp Sriracha, optional
• 4 1/2 T corn starch, divided
• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
• Kosher salt and freshly ground black pepper, to taste
• 3 T canola oil
• 2 tsp toasted sesame seeds
• 1 green onion, thinly sliced

Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside.

In a small bowl, whisk together chicken stock, orange marmalade, orange juice, soy sauce, vinegar, ginger, garlic, Sriracha, if using, and 1 tablespoon cornstarch.

Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper; sprinkle with remaining 3 1/2 tablespoons cornstarch until evenly coated.

Heat canola oil in a large skillet over medium high heat. Working in two batches, add chicken and cook until golden brown, about 6-8 minutes. Stir in chicken stock mixture until thickened, about 2-3 minutes. Stir in sesame seeds.

Serve chicken immediately with rice and broccoli, garnished with green onion, if desired.