Sesame Chicken Stir-Fry with Coconut-Ginger Brown Rice + Crushed Cashews
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(3)
Ingredients
4 servings
- FOR THE RICE:
- 1 cup reduced-sodium chicken broth
- 1 cup vanilla coconut milk (I used So Delicious Sugar-Free – but any will work)
- 2 teaspoons freshly grated ginger
- 1 cup uncooked jasmine rice (I used Brown Jasmine Rice found at Trader Joe's)
- 2 tablespoons sweetened coconut flakes
- ¼ cup cashews, crushed
- FOR THE CHICKEN STIR FRY:
- 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 teaspoons dark sesame oil
- 3/4 teaspoon cornstarch
- 2 teaspoons coconut or olive oil, divided
- 1 pound Just BARE Chicken Breasts, cut into chunks or bite sized pieces
- 2 cloves garlic, minced
- 8 ounces sugar snap peas
- 2 cups fresh broccoli florets
- 1 red bell pepper, sliced
- 1 tablespoon sesame seeds
- 1/4 cup sliced green onions, if desired
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Preparation
Step 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.
Step 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.
Step 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.
Step 4
Remove the chicken from the pan and place on a plate for later.
Step 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.
Step 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.
Step 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.
Step 8
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