Table of Contents
  1. Why this recipe works.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other weeknight recipes.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Sesame Chicken & Broccoli with Coconut Lime Rice Recipe

Weeknight meal recipes are always a necessity, and this sesame chicken with broccoli and coconut rice is the answer you’ve been looking for. With a quick marinade that’s packed with flavor and amped-up coconut rice, you and anyone that eats this meal will be hooked. Plus, it’s great as leftovers if you’re lucky enough to have any left!

Why this recipe works.

What’s for dinner is a question we all ask for the rest of our lives. I find it does not matter if you are cooking for one, two, or a large family throughout the day. This will come to mind multiple times. If you are anything like me, there are certain recipes that are fall-backs. Ones that are easy to go to in a moment when you don’t feel like being creative. Sesame chicken is a recipe you can add to that roster. This recipe is a weeknight wonder. Instead of getting take-out, you can make perfectly marinated and sautéed chicken and broccoli with a ton of flavor and have coconut rice ready at the same time. The proof is in the result. This recipe is easy, quick, and full of flavor.

White marble surface with bowl filled with rice and sesame chicken and broccoli on top with small bowl filled with toasted sesame seeds and another bowl filled with scallions and lime wedges.

Everything you’ll need to make this recipe.

  • Garlic is pressed in this recipe since it will be in the marinade. Running garlic through a press will exude the maximum amount of flavor and create a texture that will not burn when cooking.
  • Toasted sesame oil packs a punch on intense sesame flavor. Just a small amount will make all the difference.
  • Soy sauce adds the rich fermented soy flavor and acts as a salt in the marinate for seasoning.
  • Canned coconut milk is a terrific way to add liquid to rice and give it more flavor. The milk is slightly sweet and leaves a subtle coconut flavor that works well with the marinated chicken.
White marble surface filled with all ingredients needed to make sesame chicken with broccoli including chicken breasts, sesame seeds, rice, ginger, sriracha, soy sauce, and more.

Here’s how to make this recipe.

  1. Marinate the chicken. In a bowl, use a grater to grate the fresh ginger. Using a garlic press, press the garlic into the bowl with the ginger. Then add the toasted sesame oil, soy sauce, brown sugar, and sriracha. Mix everything together to combine the liquids with the ginger and garlic. Zest a lime and reserve the zest for the rice. Slice the lime, add the lime juice to the marinade, and mix everything together. Reserve ¼ of the marinade mixture in a separate container. Slice up the chicken breast into ½-inch thick slices and add them to the marinade. Work the marinade into the chicken to ensure all pieces are evenly coated. Cover the bowl tightly and place in the refrigerator for 30 minutes or up to 2 hours.
  1. Prepare the rice. Combine the rice, coconut milk, chicken stock, salt, and lime zest. Cook the rice according to the instructions on the package using whatever method is preferred. I prefer to cook rice on the stovetop, so I’m using a saucepan to boil the rice, then turn it down to a simmer to cook until done.
  1. Cook the chicken. Once the chicken is done marinating, remove it from the refrigerator. Heat up the neutral oil in a skillet over medium heat. Using tongs, add the chicken to the skillet one piece at a time. Do not pour the marinade on top. Once the chicken has cooked, remove it with washed tongs from the skillet and reserve it on a plate.
  1. Cook the broccoli. Slice off the florets from each stalk of broccoli. To the same skillet in which the chicken was cooked, add additional neutral oil (if needed) along with the chopped scallion, broccoli florets, and salt. Let the broccoli stir fry in the skillet for a few minutes. Separately, add the cornstarch to the reserved marinade and whisk it until combined. Pour this cornstarch slurry over the top of the cooking broccoli and allow it to simmer for 2 to 3 minutes until slightly thickened. 
  1. Mix everything together. Once the broccoli has finished cooking, remove the skillet from the heat. Add the reserved chicken on top of the broccoli, including any residual juices that are collected on the plate, and stir everything together. To serve, add a serving of rice to a bowl, spoon on the broccoli and chicken, and top with sesame seeds and chopped scallion.

These pro tips will make this recipe a success.

  • When grating the fresh ginger, make sure to remove the outer peel first. To do this easily, simply use the back of a spoon and scoop off the outer layer, revealing the flesh underneath.
  • Turn your grater upside down for an easy way to collect the lime zest. Holding the lime in one hand, use the other hand to pull the upside-down grater across the surface of the fruit. All of the lime zest will collect in the grater and then can be used later.
  • Since there is a lot of acidity in the marinade, ensure the chicken marinates for only two hours max. The chicken will begin to break down, so marinating for too long can negatively impact the final texture of the meat.
  • While the stems of broccoli are not traditionally used in cooking, don’t be fearful of slicing up some of the tenderer parts of the stem and throwing them into this recipe. The broccoli florets are delicious, but the upper part of the stems also have great flavor and texture.
  • Make sure to wash your tongs after adding the raw chicken to the skillet. Since the chicken is raw when added and cooked when removed, the tongs need to be washed to prevent cross-contamination.
Metal saucepan filled with cooked and fluffed coconut lime rice sitting on white marble surface.
This coconut lime rice is perfect for so many recipes!

Frequently asked questions about this recipe.

Will the sriracha make this recipe spicy? Can it be left out if adverse to spice?

Sriracha does have spice, and you will know your spice level better than anyone. The amount in the recipe does not leave an intense spiciness, but if you are spice adverse, it can be omitted.

What type of rice is best for this recipe?

I like to use jasmine rice. It has more nutrients than traditional white rice. More so, it has a great texture once cooked that is not gluey but soft.

Can this recipe be made with beef instead of chicken?

Yes, beef and broccoli are a great combination. Choose a cut that will quickly marinate and cook, like a flank steak.

How long does this recipe last once cooked?

Once cooked the leftovers will keep in the refrigerator 7-10 days.

Hand holding sesame seeds about to sprinkle them on top of a large skillet filled with cooked sesame chicken and broccoli tossed in a soy sauce.

Watch how to make this recipe.

YouTube video

More chicken recipes

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

White marble surface with metal skillet filled with cooked sesame chicken and broccoli with soy sauce in bottom pan with small bowl filled with sesame seeds to the side.

Sesame Chicken & Broccoli with Coconut Lime Rice

5 from 12 votes
Weeknight meal recipes are always a necessity, and this sesame chicken with broccoli and coconut rice is the answer you’ve been looking for. With a quick marinade that’s packed with flavor and amped-up coconut rice, you and anyone that eats this meal will be hooked. Plus, it’s great as leftovers if you’re lucky enough to have any left!
Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings 6 servings

Ingredients

For the marinade

  • 2 tbsp freshly grated ginger
  • 5 cloves garlic pressed (or minced)
  • 3 tbsp toasted sesame oil
  • ½ cup soy sauce (low-sodium or regular)
  • 1 ½ tbsp light brown sugar
  • 1 tbsp sriracha
  • ¼ cup lime juice

For the rice

  • 2 cups rice rinsed
  • 1 14-oz can coconut milk
  • 1 ½ cups chicken stock
  • 1 tsp kosher salt
  • 1 tbsp lime zest

For the meal

  • 2 tbsp neutral oil
  • 2 chicken breasts (about 2 lb)
  • 5 scallions white and light green parts, chopped
  • 1 large head broccoli broken into florets
  • kosher salt
  • 2 tsp cornstarch
  • 1 tbsp toasted sesame seeds (optional)

Instructions
 

For the marinade

  • In a small bowl, combine the ginger, garlic, sesame oil, soy sauce, brown sugar, sriracha, and lime juice. Whisk together and reserve ¼ of the marinate.
    2 tbsp freshly grated ginger, 5 cloves garlic, 3 tbsp toasted sesame oil, ½ cup soy sauce (low-sodium or regular), 1 ½ tbsp light brown sugar, 1 tbsp sriracha, ¼ cup lime juice
  • Cut the chicken into strips or bite-sized pieces. Combine the remaining marinade and chicken. Cover and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
    2 chicken breasts (about 2 lb)

For the rice

  • In a 4-quart saucepan, combine the rinsed rice, coconut milk, chicken stock, salt, and lime zest. Stir together and bring to a boil over medium heat. Once boiling, reduce the heat to a simmer, cover the rice, and allow it to cook for 15 minutes or until it is tender.
    2 cups rice, 1 14-oz can coconut milk, 1 ½ cups chicken stock, 1 tsp kosher salt, 1 tbsp lime zest
  • Once cooked, turn off the heat and fluff the rice with a fork. Cover again and allow the rice to rest for 5 minutes before serving.

For the meal

  • Once the chicken has marinated, heat a large 12-inch skillet over medium heat with the neutral oil. Once hot, add the chicken, discarding any remaining marinade. Sauté the chicken until it is browned and cooked through, 6-8 minutes. Once cooked, remove the chicken from the skillet.
    2 tbsp neutral oil
  • Return the skillet to the heat, add more neutral oil if needed, and add the broccoli florets and scallion. Season with salt to taste. Sauté until the broccoli is crisp-tender, 4-6 minutes.
    5 scallions, 1 large head broccoli, kosher salt
  • Whisk the cornstarch into the reserved ¼ cup of marinade. Add the mixture to the broccoli and bring the liquid to a simmer to activate the cornstarch, 2-3 minutes.
    2 tsp cornstarch
  • Once the liquid has simmered and is slightly thickened, remove the skillet from the heat. Add back the cooked chicken, stir together, and sprinkle with sesame seeds. Serve with the cooked rice.
    1 tbsp toasted sesame seeds (optional)

Notes

  • When grating the fresh ginger, make sure to remove the outer peel first. To do this easily, simply use the back of a spoon and scoop off the outer layer, revealing the flesh underneath.
  • Turn your grater upside down for an easy way to collect the lime zest. Holding the lime in one hand, use the other hand to pull the upside-down grater across the surface of the fruit. All of the lime zest will collect in the grater and then can be used later.
  • Since there is a lot of acidity in the marinade, ensure the chicken marinates for only two hours max. The chicken will begin to break down, so marinating for too long can negatively impact the final texture of the meat.
  • While the stems of broccoli are not traditionally used in cooking, don’t be fearful of slicing up some of the tenderer parts of the stem and throwing them into this recipe. The broccoli florets are delicious, but the upper part of the stems also have great flavor and texture.
  • Make sure to wash your tongs after adding the raw chicken to the skillet. Since the chicken is raw when added and cooked when removed, the tongs need to be washed to prevent cross-contamination.

Nutrition

Serving: 1servingCalories: 559kcal
Course Dinner
Cuisine Asian
Difficulty Easy
Method Cooking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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6 Comments

  1. This recipe was fantastic! I will definitely make it again, and will add more broccoli the next time. So glad that I found your website and I’m looking forward to trying more of your recipes soon. 🙂

  2. 5 stars
    Made this last night for dinner and it was a hit. (Note: the written directions erroneously say to add lime juice to the rice instead of zest) Will make it again, though I’ll use thighs next time as per my personal preference for flavor and texture.

  3. 5 stars
    Wow!!! This is a flavor packed dish. The combination of flavors for the chicken marinade are perfect! I have missed sesame chicken since I stopped eating fried foods because it’s the only way I’ve eaten the dish. This is fabulous! Gets double thumbs up from everyone at the table, too. BTW, the rice is so yummy I could eat it by itself. Seriously, a wonderful dish! Thank you for sharing, Kaleb.

  4. 5 stars
    This recipe is perfect & delicious! My husband deemed it a keeper. I’ve made coconut rice before but, not with the lime zest. The lime zest takes the rice to a whole new level! Thanks for this most excellent recipe!