1 lb (about 450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon minced ginger
1/4 cup soy sauce
2 tablespoons hoisin sauce
1 tablespoon sesame oil
1 tablespoon honey or brown sugar
1 teaspoon rice vinegar
1 teaspoon cornstarch
1/4 cup chicken broth or water
1 red bell pepper, sliced
1 cup broccoli florets
Sesame seeds, for garnish
Sliced green onions, for garnish
Cooked rice, for serving
Instructions:
In a small bowl, mix together soy sauce, hoisin sauce, sesame oil, honey (or brown sugar), rice vinegar, cornstarch, and chicken broth (or water). Set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, and sauté for about 30 seconds until fragrant.
Add the chicken pieces to the skillet and cook until browned on all sides, about 5-6 minutes.
Once the chicken is cooked through, add the sliced bell pepper and broccoli florets to the skillet. Cook for an additional 2-3 minutes until the vegetables are slightly tender but still crisp.
Pour the sauce mixture over the chicken and vegetables in the skillet. Stir well to combine and coat the chicken and vegetables with the sauce.
Allow the sauce to simmer and thicken for another 2-3 minutes, stirring occasionally.
Once the sauce has thickened and the chicken and vegetables are well coated, remove the skillet from heat.
Serve the sesame chicken over cooked rice, and garnish with sesame seeds and sliced green onions.
