45g of Protein

Crispy Sesame Chicken

with Scallion Rice & Roasted Broccoli

30 MIN

2 Servings

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From the Test Kitchen

This vibrant dish features bites of tender chicken coated with panko breadcrumbs, nutty sesame seeds, and furikake, before searing to create a delightfully crispy crust—perfect for soaking up an umami-rich combo of hoisin sauce and sesame dressing. For a hearty accompaniment, we’re serving it over a bed of scallion rice with a side of roasted broccoli.
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Nutrition

PER SERVING
Calories

780 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Boneless Chicken Breast Pieces
½ cup Long Grain White Rice
1 Pasture-Raised Egg
½ lb Broccoli
2 Scallions
½ cup Panko Breadcrumbs
⅔ cup All-Purpose Flour
3 Tbsps Sesame Dressing
2 Tbsps Hoisin Sauce
1 tsp Black & White Sesame Seeds
1 tsp Furikake

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. In a bowl, combine the sesame dressing and hoisin sauce.

2 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

3 Roast the broccoli

Meanwhile, line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Bread the chicken

Meanwhile, crack the egg into a bowl; beat until smooth. Season with salt and pepper. On a large plate, combine the breadcrumbs, furikake, and sesame seeds; season with salt and pepper. Place the flour in a separate bowl; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper. Working in batches, thoroughly coat the seasoned chicken in the seasoned flour (shaking off any excess), then in the beaten egg (letting any excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere).

5 Cook the chicken & serve your dish

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded chicken in an even layer (discarding any excess breadcrumbs). Cook, without stirring, 3 to 4 minutes, or until golden brown. Flip the chicken and cook, without stirring, 3 to 4 minutes, or until crispy and cooked through. Transfer to a paper towel-lined plate. Immediately season with salt. Serve the cooked rice topped with the cooked chicken and roasted broccoli. Drizzle with the sesame-hoisin sauce and garnish with the sliced green tops of the scallions. Enjoy!