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Sesame Chicken with Broccoli
and rice / baked crab rangoon

Active: 60 Total: 60

Skip the takeout and make this popular American-Chinese meal entirely at home.
Smarts: Keep the wonton wrappers covered with a slightly damp paper towel to prevent them from drying out as you work. Use any leftover wonton wrappers to make potstickers or wrap them tightly and freeze for up to 4 months. 



White or Brown Rice:
  • Rice, uncooked white or brown - 1 cup
Sesame Chicken with Broccoli:
  • Broccoli - 1 lb , florets
  • Soy sauce, low-sodium - 3 Tbsp
  • Honey - 3 Tbsp
  • Hoisin sauce - 2 Tbsp
  • Ketchup - 1 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Chicken breasts, boneless and skinless - 1 lb , cubed
  • Cornstarch - 1 Tbsp
  • Oil, cooking - 2 Tbsp
  • Sesame seeds, white - 1 tsp
Baked Crab Rangoon:
  • Chives - 1 tsp , chopped
  • Cream cheese - 3 oz , softened to room temperature (use cream cheese from a block, not the variety that comes in a tub)
  • Mayonnaise - 1 1/2 Tbsp
  • Crab meat, cooked and picked over - 2 oz (look for jumbo lump or lump)
  • Wonton wrappers, square - 12
  • Dipping sauce (opt) - for serving (like Sweet Thai Chili Sauce)


  1. Rice - (If prepping right before cooking, get oven heating while rice cooks.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  2. Steam broccoli - Chop broccoli. Place broccoli in a microwave-safe bowl. Cover with a damp paper towel and cook on high until tender, ~3 minutes. (Can be done up to 5 days ahead)

  3. Make sauce - Whisk together soy sauce, honey, Hoisin sauce, ketchup, vinegar, and toasted sesame oil. (Can be done up to 5 days ahead)

  4. Chives - Chop chives. (Can be done 1 day ahead)

  5. Make crab rangoon filling - Combine cream cheese, mayonnaise, crab meat, and chives until even. (Can be done 1 day ahead)

  6. Chicken - Cube chicken. Tenderize with a fork and season with some salt and pepper. Toss chicken in cornstarch until completely coated. (Can be done 1 day ahead)

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  1. Heat oven to 350F / 177C.

  2. Spray a mini muffin tin or sheet pan with nonstick cooking spray or brush with some oil. (Note: If you have a mini muffin tin, it will help the crab rangoon to hold their shape as they bake, but a sheet pan will also work.)

  3. Spread wonton wrappers out in a single layer on a flat surface. Divide crab filling between the wrappers, placing it right in the center of each wrapper.

  4. Dampen your fingers with water and dab water onto the center of each side of the wrappers. Working with one wrapper at a time, pinch together the sides, pressing tightly so they stick together.

  5. Transfer crab rangoon to the prepared mini muffin tin or sheet pan. (Tip: To give the rangoons extra golden color during baking, spray them with some nonstick cooking spray or brush very lightly with some cooking oil.) Bake until golden brown and crisp, 13 to 15 minutes.

  6. While crab rangoon bake, heat a wok or skillet with cooking oil over medium-high heat.

  7. Add chicken to heated pan and cook on one side until golden brown. Flip and cook until golden on all sides, ~4 minutes total (it shouldn’t be cooked all the way through).

  8. Pour sauce over chicken, scraping up any browned bits on the bottom of the pan. Add broccoli and sesame seeds. Stir everything together until coated in sauce, 2 to 3 minutes more.

  9. If rice was made ahead, reheat in the microwave.

  10. Serve sesame chicken over rice. Enjoy crab rangoon with dipping sauce on the side.



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