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Ingredients
  • 1 cup basmati rice
  • 12 ounces broccoli florets, about 2 to 3 cups
  • ½ cup chicken stock
  • ¼ cup orange marmalade
  • ¼ cup freshly squeezed orange juice
  • 2 ½ tablespoons reduced sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • 1 teaspoon Sriracha, optional
  • 4 ½ tablespoons corn starch, divided
  • 1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons canola oil
  • 2 teaspoons toasted sesame seeds
  • 1 green onion, thinly sliced
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