So you probably know by now that traveling is one of my favorite things to do. Isn’t it amazing how traveling the world can open up your eyes to new feelings, people, and things that you’d never thought you’d do or see? Each time I go somewhere new, I’m learning something about myself. And guess where I’m going next? Australia!
My boyfriend and I are leaving in less than 2 weeks; we’re beyond excited to explore beautiful beaches, surf, snorkel, relax, hike, and eat amazing food.
Speaking of amazing food, I’ve been trying to keep things light in preparation for my trip. A body like Beyoncé is on my list To-Do List for 2014, but I have to admit that it’s pretty hard to make that happen when you work at a place that makes cake products, frosting, cereal, and more. Basically I just eat all day.
I do feel like I’m off to a good start though; my workouts are consistent and I’ve been eating well. I’m really into clean eating lately (minimal processed foods). Since I LOVE Mexican and Asian flavors, I’ve been enjoying a lot of vegetarian taco salads and veggie packed meals like this easy, healthy sesame chicken stir fry!
AND THIS HEALTHY STIR FRY = ALL THE HEALTHY DELICIOUSNESS PACKED IN A SKILLET.
I love this recipe because not only is it easy, but it’s actually pretty healthy. How do you make sesame chicken stir fry? It’s just chicken, spices, veggies all in a skillet. The ginger coconut rice is amazing and the cashews add a delightful crunch.
Stir-frys are fantastic because you can totally make them your own – add in pineapple, orange zest, your favorite veggies, or even extra spices. Don’t you love when recipes are versatile?
Anyway I challenge you to whip this up. Serve it to your friends or loved ones. Just don’t forget to save some for tomorrow’s lunch… wrapped in a burrito, maybe?
Of course, I used Just BARE® chicken in this recipe – I love their products and am so excited to announce that they are kicking off a fun contest called the Just BARE Chicken +5 Ingredient Challenge.
Yep, from January 14th through February 28th, you can visit the contest website for a chance to win $500! All you have to do is suggest 5 ingredients you’d pair with Just BARE chicken – how easy! Ten finalists will be chosen and each will win $500.
After that, myself and a few other select bloggers will take the winning top ingredient lists and create recipes with them, then you’ll have the opportunity to vote for the winning recipe on the Just BARE Facebook page which will determine a grand prize winner.
I can’t wait to see which 5 ingredients you guys suggest because I love coming up with creative, healthy recipes! Follow the contest on Facebook and Twitter with the hashtag #ChickenPlus5.
If you’re looking for some inspiration, check out Just BARE chicken’s digital cookbook full of 5 ingredient recipes!
Disclaimer: This is a sponsored post. I was compensated to create a recipe for Just BARE® chicken. However, opinions are my own. Thanks for continuing to support Ambitious Kitchen!
Sesame Chicken Stir-Fry with Coconut-Ginger Brown Rice + Crushed Cashews
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- Remove the chicken from the pan and place on a plate for later.
- 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.
- 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.
- 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.
24 comments
Soooo excited for your Australia trip!! Please post lots and lots of photos! 🙂
And this stir fry looks amazing, especially that coconut-ginger brown rice!
I'm a big fan of throw a bunch of goodies in the skillet for stir fry or sautee….so cant wait to give this one a whirl! Outta all the blogs out there, I must say, Monique, yours is one of my faves 🙂 I too am a runner and yogi and working hard on a daily basis to eat clean and stay clear of the tempations surrounding me!
Stir is always a favorite of mine – a one pot meal with everything in it! Your version looks wonderful and so flavorful!
Looks great 🙂 I love sesame chicken! I’ve never made it though!
I’m totally the opposite of being adventurous or liking to travel, but stir-fries, on the other hand, are right up my alley! Especially when they have chicken, brown rice, and broccoli…that’s like the magical trio right there. 🙂
This looks like the best kind of comfort food and it’s good for you! Can’t wait to hear all about your trip!
Looks and sounds yummy…I just wrote the recipe out and I don't see in the instructions where to use the rice vinegar. Has anyone made this yet?
This sounds fantastic! I LOVE the flavors!
Have a blast in Australia! Can’t wait to see pics, I’ve heard its incredible!
Just made this for dinner. Seriously the best stir-fry I’ve ever had! The rice was soooo delicious and creamy. Yum!
Made this the other night and it was delicious! And great for lunch yesterday. Everything I've tried from Monique's blog has turned out beautifully. Fresh, healthy and tasty! Going to make the kale, edamame salad again today for lunch–yum!
Btw, Amber, the rice vinegar goes into the sauce ingredients.
The rice sounds amazing. I’m definitely going to have to make it!
Just made this tonite! So delicious:) This blog is making me love to cook. Thank you!
Can't wait to have some of your cooking sometime!!!
Thing I may make this for dinner tonight
Mmmm this looks so hearty and fulfilling for an easy lunch! Plus, coconut and rice are the best pair ever.
Is it seriously already the last day to enter the Chicken +5 Ingredient Challenge? So crazy, but we’re thrilled about all of the great entries. And this recipe makes us so hungry–amazing!
Made this for lunch w/ leftover pork tenderloin. Added a little ginger to the veggies (red bell pepper, broccoli, red onion) while cooking according to instructions. The sauce is awesome w/ honey or agave instead of brown sugar. Used a little Tabasco in place of chili. Used brown/quinoa rice in microwave bag except cooked on stove with 4T of lite coconut milk & grated ginger to heat. Super fast. WOW, just WOW!
You inspired me to try this on the spot today! Made this for lunch w/ leftover pork tenderloin. Added a little ginger to the veggies (red bell pepper, broccoli, red onion) while cooking according to instructions. The sauce is awesome w/ honey or agave instead of brown sugar. Used a little Tabasco in place of chili. Used brown/quinoa rice in microwave bag except cooked on stove with 4T of lite coconut milk & grated ginger to heat. Super fast. WOW, just WOW!
This was delicious (my husband says it tastes “just like takeout!”), but my sauce was way runny even after trying to cook it down for a good bit. Did anyone else have this problem? I ended up tossing in some extra cornstarch, but I still wish it would have been more like a glaze. Suggestions?
Is there anyway to keep the sweetness of this recipe but not use the brown sugar? what’s a good substitute? I’m trying to lose weight and still eat like a normal person but I don’t keep sugar in the house…. (I put it in black tea and the calories just add up)
Try some Stevia for replacement, you get the sweetness, but not the glycemic impact nor the calories.
Excellent Dish, thanks so much. Rich & authentic & I am a great cook and fussy on what I will eat as a result! 5 stars, I made more sauce both times I made this as I felt it needed it…Well done Monique!
Amazing! So happy you loved this one!