Sesame Chicken & Broccoli with Basmati Rice

Ingredients

• 0.5 cup basmati rice
• water (For cooking the rice; amount not specified)
• 2 crowns broccoli (Cut into same-size florets; cut remaining stalks into smaller pieces)
• 0.5 lb chicken breasts (Boneless, skinless; cut into bite-sized pieces)
• 1 egg
• cornstarch (Amount not specified; whisk with the egg)
• 1 clove garlic (Peeled and minced)
• honey (Amount not specified)
• soy sauce (Amount not specified)
• toasted sesame oil (Amount not specified; used in the sauce)
• sesame seeds (Amount not specified; whisk into the sauce)
• virgin coconut oil (Amount not specified; use to coat the skillet and for additional cooking oil)
• 0.5 small bunch green onions (Scallions; wash, trim the root ends, and chop)

Steps

1. 1

   Rinse the basmati rice in a strainer or colander under cold running water. Drain it and transfer it to a small saucepan. Add water, then bring the mixture to a boil over high heat.

2. 2

   In a medium bowl, whisk the egg and cornstarch together.

3. 3

   Cut the chicken breasts into bite-sized pieces. Add the chicken to the egg mixture and toss until coated. Set aside.

4. 4

   When the rice liquid reaches a boil, stir the rice mixture, cover the saucepan, and reduce the heat to low. Cook for 15–18 minutes, until the liquid is fully absorbed.

5. 5

   Remove the rice from the heat and let it stand, still covered, for 5 minutes.

6. 6

   Wash and cut the broccoli into same-size florets. Cut the remaining stalks into smaller pieces.

7. 7

   Wash the green onions, trim off the root ends, and chop them.

8. 8

   Heat a skillet over medium-high heat.

9. 9

   Peel and mince the garlic. In a small bowl, whisk together the garlic, honey, soy sauce, toasted sesame oil, and sesame seeds. Set the sauce aside.

10. 10

    Coat the bottom of the skillet with virgin coconut oil. Add the coated chicken and cook for 2–3 minutes per side, until golden brown. Transfer the chicken to a bowl.

11. 11

    Return the skillet to the stove and add more virgin coconut oil. Add the broccoli and cook, stirring frequently, for 3–4 minutes, until tender and bright green.

12. 12

    Return the chicken to the skillet. Pour in the sauce and add the chopped green onions. Stir and cook for 1–2 minutes, until the sauce thickens. Remove the skillet from the heat.

13. 13

    Uncover the rice and fluff it with a fork.

14. 14

    To serve, place the rice in bowls and top with the chicken and broccoli stir-fry.

Notes

The structured recipe data does not specify quantities for the cornstarch, honey, sesame seeds, soy sauce, oils, or rice-cooking water. It also does not specify the amount of coconut oil used for cooking. The recipe is listed as 40 minutes and 2 servings.

Nutrition per serving

• main
• stir-fried
• quick
• healthy
• chicken
• rice
• broccoli
• dairy-free