A healthy taken on a big craving.
4 Garlic cloves, peeled
2 tbsp Toasted sesame oil
1 Lime, juiced
2 tbsp Miso paste
2 tbsp Grated ginger
2 Fresno chilies, stemmed
6 Boneless, skinless chicken thighs
1/2 Head of broccoli, cut into large florets
2 Scallions, minced
2 tbsp Toasted sesame seeds
Kosher salt, to taste
Fresh black pepper, to taste
Place the soy sauce, garlic, ginger, honey, sesame oil, lime juice, miso paste, and one of the Fresno chilis into the carafe of a blender. Puree until smooth.
Place the chicken in a large bowl and season with salt and pepper.
Remove two tablespoons of the puree and set aside. Pour the remaining puree over the chicken and let marinate for two hours.
Preheat oven to 400 degrees F.
Remove the chicken from the bowl, leaving any excess marinade behind, and place on a sheet pan. Toss broccoli in a little olive oil, salt and pepper and place on the sheet pan with the chicken. Bake in the oven for 15 minutes. Turn the broccoli and cook again until golden brown and cooked through, about 10 more minutes.
Switch the oven to broil for the last 2 to 3 minutes of baking to get the chicken and broccoli nice and crispy if needed.
Baste with the reserved puree. Place on a platter and top with scallions, the remaining chili sliced into rings, and sesame seeds.
Serve with brown or white rice.
Craving some good Chinese take out? Trying to avoid the overload of calories and sodium? The Good Dish has you covered. Here's our lighter recipes for spicy sesame chicken with broccoli. Both are basted in a puree of low-sodium sauce, ginger, garlic, lime, miso and Fresno chili that brings a ton of flavor without all the guilt. Plus, it's all roasted in the oven together on one sheet pan for easy clean up after. It's a healthier take on one of your biggest cravings.