1pound broccoli, stems and florets chopped into bite-sized pieces
2 scallions, chopped
3 tablespoons soy sauce, or more to taste
2 tablespoons dark sesame oil
Instructions
Bring a pot of water to a boil and salt it. Turn on the broiler and position the rack 4 inches below the heat. Spread the chicken pieces on a rimmed baking sheet in a single layer and coat with the vegetable oil; sprinkle with salt and pepper. Sprinkle on both sides with the sesame seeds. Broil, turning the thighs once or twice to prevent the seeds from burning, until the chicken is cooked through and golden in places and the pan is almost dry, 10 to 15 minutes total.
Add the noodles to the boiling water, cook for 3 minutes, stirring occasionally, then start tasting; when the noodles are pliable but not quite ready, add the broccoli and cook until it turns bright green, another minute or 2. Drain the noodles and broccoli, rinse with cold running water to stop the cooking, then shake the colander and drain again.
Slice the chicken into narrow strips and put in a large serving bowl with any pan juices and the scallions, soy sauce, and sesame oil. Toss to coat, add the noodle mixture and toss again. Taste, adjust the seasoning, and serve warm or at room temperature.