Growing up, a trip out to eat was a rare treat. We believed in home cooked meals and gathering around the table to talk, share, and endear.
Our restaurants of choice for the special adventures were a pizza place all the way across town, the nearby dining room of the country club, or the neighborhood Chinese restaurant.
My favorite was always sesame chicken.
This baffles me somewhat, as I’ve never been a fan of sweets or fried food. Sesame chicken typically involves both concepts.
Breaded, deep dough fried, and sticky sweet, you’re left feeling as though you just indulged in a chicken version of funnel cake.
I vowed to create something a little lighter, more satisfying, and even more delicious.
The sesame and chicken are still there, but the sweet is brought in by the addition of juicy blood oranges, balanced with brilliant green broccoli.
You won’t miss the chopsticks and to-go boxes, nor the fortune cookies.
Blood Orange Sesame Chicken & Broccoli
2 Tbs. butter
2/3 cup Jasmine rice
1 1/2 cup water
juice of 2 large blood oranges
1 tsp. sea salt + 1/4 tsp. black pepper
2 medium boneless, skinless chicken breasts
1 Tbs. toasted sesame oil, divided
1 cup broccoli crowns
2 tsp. sesame seeds
In a large pot, melt the butter and add the rice, water, orange juice, salt and pepper, and chicken. Cover and allow to simmer for about 10 minutes. Flip the chicken and simmer another 10 minutes or so, until the chicken juices run clear.
Remove the chicken breasts and set aside.
Continue cooking the rice until just about done – nice and creamy.
Add the broccoli crowns and 1 tsp. sesame oil. Cook until the broccoli is tender and bright green.
Divide the rice into two, serving beneath the cooked chicken and topped with broccoli. Drizzle with remaining sesame oil and garnish with the sesame seeds.