Sesame Chicken

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Step 1

In a medium saucepan, combine rice, 2 cups water, and 1 teaspoon salt; bring to a boil. Cover and cook over low until rice is tender and liquid is absorbed, about 17 minutes. Keep covered until ready to serve.

Step 2

Finely chop 1 tablespoon garlic. Pat chicken dry. In a large bowl, mix together chicken, 2 tablespoons each of tamari and cornstarch, 1 tablespoon oil, 1 teaspoon salt, and ½ teaspoon pepper. In a small bowl, stir together remaining tamari and cornstarch, broth concentrate, sesame oil, 2 tablespoons sugar, and ½ cup water.

Step 3

Heat 1 tablespoon oil in a large nonstick skillet over high. Add chicken and cook, stirring occasionally, until browned in spots and just cooked through, 3–4 minutes. Push chicken to sides of skillet; add garlic and 1 tablespoon oil to center. Cook until fragrant, about 30 seconds.

Step 4

Stir sauce mixture and add to skillet. Cook, stirring and tossing, until sauce is thickened and coats chicken, about 1 minute. Remove from heat and stir in sesame seeds. Fluff rice with a fork. Divide chicken and rice between bowls. Top with thinly sliced scallions. Enjoy!