Sesame Chicken & Broccoli with Coconut Lime Rice

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.

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.

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.

2. 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.

3. 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.

4. 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. 

5. 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.

You’ll love these other weeknight recipes.

• Asparagus and roasted potato frittata
• Sheet pan gnocchi
• Chicken fettuccine alfredo
• Sausage French bread pizza
• Spaghetti squash chicken casserole
• Three-cheese stuffed shells
• Chicken tortilla casserole
• Skillet sausage with white beans and kale
• One skillet lemon chicken with orzo and kale