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Homemade Spicy Sesame Chicken and Ginger Rice. photo

Spicy Sesame Chicken and Ginger Rice.

A bright, spicy sesame chicken with pomegranate-ginger sauce served over fragrant ginger basmati rice.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • Baking Sheet
  • parchment paper or oil for greasing
  • Mixing Bowls
  • Large Skillet
  • medium pot (for rice)
  • Measuring cups and spoons
  • Spatula or tongs

Ingredients
  

  • 1 1/2 pounds boneless chicken breasts cut into 2-inch cubes
  • 1 egg beaten
  • 1/4 cup all-purpose flour (or gluten-free all-purpose flour)
  • kosher salt to taste
  • black pepper to taste
  • 2 cups broccoli florets
  • 2 shallots sliced
  • 6 tablespoons extra virgin olive oil or sesame oil
  • 1/2 cup pomegranate juice
  • 1/3 cup low sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 4 cloves garlic grated
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon crushed red pepper flakes use more or less to taste
  • 1 star anise
  • 1 bay leaf
  • 1/4 cup toasted sesame seeds
  • green onions for serving, sliced

Instructions
 

  • Preheat the oven to 475°F and line a baking sheet with parchment or lightly grease it.
  • In a bowl, combine the cubed chicken with the beaten egg and a pinch of black pepper; toss to coat.
  • Place the flour in a separate shallow bowl. Working in batches, dredge the egg-coated chicken in the flour until lightly coated and arrange on one side of the prepared baking sheet; drizzle with 2 tablespoons of oil.
  • On the other side of the baking sheet, toss the broccoli florets and sliced shallots with 2 tablespoons of oil and salt and pepper to taste.
  • Bake for 12 minutes, then toss the broccoli, flip the chicken pieces, and bake 3–5 more minutes until the chicken is cooked through and the vegetables are tender.
  • While the chicken bakes, combine pomegranate juice, soy sauce, honey, rice vinegar, grated garlic, grated ginger, star anise, bay leaf, and crushed red pepper flakes in a large skillet; bring to a boil over medium-high heat.
  • Boil the sauce 5–8 minutes until it thickens and reduces by about one-third.
  • Add the roasted chicken, broccoli, and toasted sesame seeds to the skillet and cook, stirring, until the sauce evenly coats the chicken and vegetables and is glossy.
  • Serve the sauced chicken and broccoli over ginger rice and top with sliced green onions.

Notes

  • For the ginger rice: combine 2 cups water, 1 cup basmati rice, 1-inch grated ginger, 1 tablespoon toasted sesame oil, and a pinch of salt; bring to a boil, cover, reduce to lowest heat, and cook 10 minutes.
  • After cooking, turn off heat and let the rice sit, covered, for 15–20 minutes before fluffing.