Spicy Sesame Chicken and Ginger Rice

If you’re looking to spice up your dinner routine, then this Spicy Sesame Chicken and Ginger Rice recipe is just what you need! It combines succulent pieces of chicken with a delightful balance of flavors, all wrapped together with fragrant ginger rice. This dish is not only delicious but also visually appealing, making it perfect for family dinners or impressing guests. Let’s dive into the details!

What You’ll Love About This Recipe

This Spicy Sesame Chicken and Ginger Rice is incredibly versatile and bursting with flavor. The combination of pomegranate juice, soy sauce, and honey creates a sweet and spicy glaze that perfectly coats each piece of chicken. The addition of broccoli and shallots adds a nice crunch and freshness, while the ginger rice provides a warm, aromatic base. Plus, it’s easy to prepare and can be whipped up in under an hour.

Shopping List

• 1 1/2 pounds boneless chicken breasts, cut into 2-inch cubes
• 1 egg, beaten
• 1/4 cup all-purpose flour (or gluten-free all-purpose flour)
• Kosher salt and black pepper, to taste
• 2 cups broccoli florets
• 2 shallots, sliced
• 6 tablespoons extra virgin olive oil or sesame oil
• 1/2 cup pomegranate juice
• 1/3 cup low sodium soy sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 4 cloves garlic, grated
• 1 tablespoon fresh grated ginger
• 1 teaspoon crushed red pepper flakes (adjust to taste)
• 1 star anise
• 1 bay leaf
• 1/4 cup toasted sesame seeds
• Green onions, for serving

Hardware & Gadgets

• Large skillet or wok – for frying the chicken and vegetables.
• Mixing bowls – for coating the chicken and mixing the sauce.
• Measuring cups and spoons – for accurate ingredient measurements.
• Spatula or wooden spoon – for stirring and tossing.

Cook Spicy Sesame Chicken and Ginger Rice Like This

Step 1: Prepare the Chicken

Start by seasoning the chicken cubes with kosher salt and black pepper. In a bowl, combine the beaten egg and flour, then dip each piece of chicken into the mixture until fully coated.

Step 2: Sauté the Chicken

Heat 3 tablespoons of olive oil (or sesame oil) in a large skillet over medium-high heat. Once hot, add the coated chicken pieces in batches, cooking until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 3: Cook the Vegetables

In the same skillet, add the remaining oil and toss in the sliced shallots and broccoli florets. Sauté for about 3-4 minutes until the vegetables are tender but still vibrant in color.

Step 4: Make the Sauce

In a separate bowl, whisk together the pomegranate juice, soy sauce, honey, rice vinegar, grated garlic, fresh ginger, crushed red pepper flakes, star anise, and bay leaf. Pour this mixture into the skillet with the vegetables, stirring to combine.

Step 5: Combine Everything

Return the cooked chicken to the skillet, tossing to coat it in the sauce. Allow everything to simmer together for another 5 minutes, letting the flavors meld beautifully.

Step 6: Serve with Ginger Rice

While the chicken is simmering, prepare the ginger rice. Cook rice according to package instructions, adding freshly grated ginger to the water for extra flavor. Once done, fluff the rice with a fork and serve it alongside the spicy chicken mixture. Top with toasted sesame seeds and sliced green onions for a burst of freshness.

Make It Your Way

• Swap out broccoli for other vegetables like bell peppers or snap peas.
• For a different protein, try this Honey Garlic Chicken Recipe instead of chicken.
• Adjust the spice level by increasing or decreasing the crushed red pepper flakes.
• For a lighter version, serve the chicken over a bed of greens instead of rice.

Things That Go Wrong

• Chicken not cooked through: Ensure to cut chicken into uniform pieces and check with a meat thermometer (165°F).
• Too salty: Use low sodium soy sauce and taste as you go.
• Burning the garlic: Add garlic towards the end of cooking to avoid bitterness.
• Sticky rice: Rinse rice before cooking to remove excess starch for fluffier grains.

How to Store & Reheat

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave in 30-second intervals, stirring in between, until heated through. You can also reheat on the stovetop over medium heat, adding a splash of water to keep the rice from drying out.

Ask the Chef

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but it’s best to thaw it completely before cooking to ensure even cooking and proper seasoning absorption.

What can I substitute for pomegranate juice?

If you don’t have pomegranate juice, you can use cranberry juice or a mix of apple juice with a splash of lemon juice for a similar flavor profile.

How do I make this dish gluten-free?

Simply use gluten-free all-purpose flour for coating the chicken and ensure your soy sauce is gluten-free, or substitute it with tamari sauce.

Can I make this dish ahead of time?

Yes, you can prepare the chicken and sauce a day in advance and store them separately in the fridge. Just reheat and combine when ready to serve.

Explore More

• Honey Garlic Chicken Recipe
• Ginger Soy Glazed Salmon Fillet

The Last Word

This Spicy Sesame Chicken and Ginger Rice is sure to become a favorite in your household. The combination of sweet, spicy, and savory flavors creates a balanced meal that’s perfect for any night of the week. So gather your ingredients, roll up your sleeves, and get ready to enjoy a deliciously satisfying dish that will have everyone asking for seconds! Happy cooking!

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