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Sweet & Spicy Chicken
with Lemongrass Rice & Ponzu Broccoli
25 MIN
4 Servings
From the Test Kitchen
In this easy dish, classic jasmine rice gets a sophisticated twist from cooking with fresh lemongrass—a Southeast Asian herb whose bright aroma and flavor is similar to its vibrant namesake citrus. It’s the perfect bed for spicy, saucy chicken paired with roasted broccoli tossed in bright, citrusy ponzu sauce.
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NutritionPER SERVING
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Calories610 Cals (est.)
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ingredients
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tips & techniques
step-by-step
instructions
1
Make the lemongrass rice:
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the lemongrass. Peel away the fibrous outer layers to reach the pliable white core; cut the core crosswise into four equal-sized pieces. In a medium pot, combine the rice, lemongrass pieces, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Carefully remove and discard the lemongrass, then fluff the cooked rice with a fork.
2
Prepare, roast & dress the broccoli:
While the rice cooks, line a sheet pan with foil. Cut off and discard the bottom ½ inch of the broccoli stem, then cut into small florets. Transfer to the sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the ponzu sauce; carefully toss to coat. Taste, then season with salt and pepper if desired.
3
Make the sauce:
While the broccoli roasts, in a bowl, combine the ketchup, honey (kneading the packet before opening), soy sauce, sesame oil, 2 tablespoons of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
4
Cook the chicken & serve your dish:
While the broccoli continues to roast, pat the chicken dry with paper towels; place in a large bowl. Season with salt and pepper. Add the cornstarch and stir to coat. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high. Once the oil is hot enough that a piece of chicken sizzles immediately when added, add the coated chicken in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until the chicken is browned and cooked through. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the sauce is thickened and the chicken is coated. Turn off the heat. Serve the cooked chicken and sauce with the lemongrass rice and dressed broccoli. Garnish with the sesame seeds. Enjoy!
1
Make the lemongrass rice:
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the lemongrass. Peel away the fibrous outer layers to reach the pliable white core; cut the core crosswise into four equal-sized pieces. In a medium pot, combine the rice, lemongrass pieces, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Carefully remove and discard the lemongrass, then fluff the cooked rice with a fork.
2
Prepare, roast & dress the broccoli:
While the rice cooks, line a sheet pan with foil. Cut off and discard the bottom ½ inch of the broccoli stem, then cut into small florets. Transfer to the sheet pan. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the ponzu sauce; carefully toss to coat. Taste, then season with salt and pepper if desired.
3
Make the sauce:
While the broccoli roasts, in a bowl, combine the ketchup, honey (kneading the packet before opening), soy sauce, sesame oil, 2 tablespoons of warm water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.
4
Cook the chicken & serve your dish:
While the broccoli continues to roast, pat the chicken dry with paper towels; place in a large bowl. Season with salt and pepper. Add the cornstarch and stir to coat. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high. Once the oil is hot enough that a piece of chicken sizzles immediately when added, add the coated chicken in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until the chicken is browned and cooked through. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the sauce is thickened and the chicken is coated. Turn off the heat. Serve the cooked chicken and sauce with the lemongrass rice and dressed broccoli. Garnish with the sesame seeds. Enjoy!
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