Sesame Chicken Stir Fry with Coconut Ginger Brown Rice

Every time I think of comfort food, Sesame Chicken Stir Fry with Coconut Ginger Brown Rice comes to mind. It’s one of those recipes that feels like a warm hug on a plate. Just the other day, I found myself wandering through the grocery store, craving something satisfying yet healthy. The vibrant colors of fresh vegetables caught my eye, and I couldn’t help but imagine the delicious stir-fry I could whip up for dinner. This dish has a delightful combination of flavors, from the nutty essence of sesame to the tropical sweetness of coconut. I get so excited every time I prepare it, and I can’t wait to share how easy it is to make.

As I started gathering my ingredients, I remembered how much my family enjoys this meal. It’s the perfect balance of savory and sweet, and it never fails to impress. Plus, with the addition of fresh vegetables, I know I’m serving something nutritious. Whether it’s a weeknight dinner or a special occasion, this Sesame Chicken Stir Fry with Coconut Ginger Brown Rice has become a staple in my kitchen. Join me on this culinary adventure and let’s bring a taste of home to your table.

Ingredients for Sesame Chicken Stir Fry with Coconut Ginger Brown Rice

Choosing the right ingredients is crucial for the success of this dish. The combination of flavors and textures makes it truly special. The coconut milk and ginger in the rice complement the savory notes of the stir-fry, while the cashews add a delightful crunch. Each ingredient plays a role in creating a balanced and delicious meal.

• 1 cup reduced-sodium chicken broth
• 1 cup vanilla coconut milk (use your favorite type)
• 2 teaspoons freshly grated ginger
• 1 cup uncooked jasmine rice
• 2 tablespoons sweetened coconut flakes
• ¼ cup crushed cashews
• 2 tablespoons packed dark brown sugar
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sriracha or red chili sauce
• 1 teaspoon dark sesame oil
• ¾ teaspoon cornstarch
• 2 teaspoons coconut or olive oil, divided
• 1 pound chicken breasts, cut into bite-sized pieces
• 2 cloves minced garlic
• 8 ounces sugar snap peas
• 2 cups fresh broccoli florets
• 1 sliced red bell pepper
• 1 tablespoon sesame seeds
• ¼ cup sliced green onions, optional

How to Assemble Sesame Chicken Stir Fry with Coconut Ginger Brown Rice

Assembling this recipe is a joyful experience. Each step brings you closer to a plate of deliciousness! Let’s dive into the detailed instructions and create a meal that will surely satisfy.

1. In a medium saucepan, bring the coconut milk, chicken broth, and ginger to a boil. Once boiling, add the jasmine rice and cover the pot. Reduce the heat to low and cook according to the package instructions, which usually takes about 30 minutes. You want the rice to be light and fluffy. When it’s done, stir in the coconut flakes and crushed cashews for a delightful texture.
2. While the rice cooks, prepare the chicken stir-fry. In a medium bowl, combine the brown sugar, soy sauce, fish sauce, sriracha, sesame oil, and cornstarch. Mix until well combined and set this sauce aside.
3. Heat a wok or a large skillet over medium-high heat and add 1 teaspoon of coconut oil or olive oil. Once hot and shimmering, add the chicken pieces. Cook for about 4 to 5 minutes, stirring occasionally until the chicken is thoroughly cooked and golden brown. It should be juicy and tender.
4. Remove the cooked chicken from the pan and set it aside on a plate. This keeps it from overcooking while you prepare the vegetables.
5. In the same pan, add another teaspoon of coconut oil. Toss in the minced garlic, sugar snap peas, bell pepper, and broccoli. Sauté for about 4 to 6 minutes or until the vegetables reach your desired tenderness while still maintaining a vibrant color.
6. Next, pour the prepared sauce over the sautéed vegetables and stir well. Cook for an additional minute or two until the sauce thickens slightly, coating the veggies beautifully.
7. Finally, add the cooked chicken back into the pan. Toss everything together to ensure the chicken is evenly coated in the sauce. Sprinkle with sesame seeds for that extra flair!
8. Divide the stir-fry evenly into bowls, and top with green onions if desired. Enjoy your delicious meal made with love!

Tips and Variations

Here are some tips to elevate your cooking game while making the Sesame Chicken Stir Fry with Coconut Ginger Brown Rice. These will truly help you create the best version of this dish.

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Just reheat in the microwave or on the stovetop.
• Freezing: This stir fry freezes well. Portion it out and store it in freezer-safe containers for up to two months.
• Pairing: Serve it with a side salad or steamed vegetables for a complete meal.
• Customization: Add your favorite vegetables or switch the protein to shrimp or tofu for a different twist.
• Serving Suggestions: Drizzle with extra soy sauce or a splash of lime juice for added flavor.
• Meal Prep: Make a double batch for easy lunches throughout the week. It’s just as good reheated!

How to Serve Sesame Chicken Stir Fry with Coconut Ginger Brown Rice

When it comes to serving Sesame Chicken Stir Fry with Coconut Ginger Brown Rice, presentation is key! Here’s how to make this dish shine on your table:

• Bowls: Serving this stir-fry in individual bowls allows everyone to enjoy their portion while showcasing the colorful ingredients.
• Garnish: Top with additional sesame seeds and fresh green onions for a pop of color and texture.
• Sides: Pair it with a simple cucumber salad or edamame for a refreshing contrast.
• Occasions: This dish is perfect for casual dinners, meal prepping, or even entertaining guests.
• Storage Tips: Ensure leftovers are stored in airtight containers to maintain freshness.
• Seasonal Pairings: Enjoy this stir-fry all year round, but it’s especially delightful during warmer months when fresh vegetables are abundant.

FAQ

Conclusion

The Sesame Chicken Stir Fry with Coconut Ginger Brown Rice is more than just a meal; it’s an experience filled with delightful flavors and aromas. I encourage you to try making it at home, as it’s simple yet incredibly satisfying. You’ll find yourself going back for seconds, and it’s a dish that brings comfort to any table. Enjoy your cooking adventure and the delicious results!

Sesame Chicken Stir Fry with Coconut Ginger Brown Rice

The ultimate comfort food, Sesame Chicken Stir Fry with Coconut Ginger Brown Rice combines crispy chicken, fresh vegetables, and fragrant coconut rice. This easy weeknight dinner satisfies cravings with its delightful blend of flavors. Make it tonight for a meal everyone will love!

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup chicken broth
• 1 cup coconut milk
• 2 teaspoons ginger
• 1 cup jasmine rice
• 2 tablespoons coconut flakes
• ¼ cup cashews
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sriracha
• 1 teaspoon sesame oil
• ¾ teaspoon cornstarch
• 2 teaspoons olive oil
• 1 pound chicken breasts
• 2 cloves garlic
• 8 ounces sugar snap peas
• 2 cups broccoli florets
• 1 red bell pepper red bell pepper
• 1 tablespoon sesame seeds
• ¼ cup green onions if desired

Equipment

• Wooden Spoon
• Grater
• Skillet
• Mixing Bowl
• Chef's Knife
• Frying Pan
• Large Pot

Method

 

1. In a medium saucepan, bring coconut milk, chicken broth, and ginger to a boil. Once at a boil, add rice, cover and reduce heat to low. Cook as directed on rice package or until rice is light and fluffy; mine usually takes 30 minutes or so. Once done cooking stir in coconut flakes and crushed cashews.
2. While the rice is cooking, you can prepare the chicken stir-fry: In a medium bowl, stir together brown sugar, soy sauce, fish sauce, chili sauce (sriracha), sesame oil, and cornstarch; set aside.
3. Heat a wok or skillet over medium high heat. Add in 1 teaspoon of your coconut or olive oil. Once oil is hot and shimmering, add chicken and cook until done – about 4-5 minutes. Remember to stir the chicken every so often while cooking.
4. Remove the chicken from the pan and place on a plate for later.
5. Add in another teaspoon of coconut or olive oil to the pan and add in garlic, snap peas, bell pepper, and broccoli; cook for 4-6 minutes or until vegetables are desired consistency.
6. Next add in brown sugar- soy sauce mixture to the veggies and stir until the sauce thickens up a bit – about a minute or two.
7. Finally add in chicken and toss all together to coat chicken. Sprinkle with sesame seeds. Divide evenly into 4 bowls - top with green onions if desired.

Notes

• This meal can be gluten-free: just make sure to purchase all gluten-free items like soy sauce, chicken broth, etc.
• Use any coconut milk: I find that the vanilla coconut milk adds a nice sweetness to the rice.
• Watch caloric intake: I wouldn’t suggest using full-fat coconut milk if you are trying to maintain a balanced diet.

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.