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!
Servings 6 servings
Calories 559kcal
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 fresh 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.
- 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.
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.
- 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.
- 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.
- 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.
- 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.
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: 1serving | Calories: 559kcal
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