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Sesame chicken stir fry in a bowl and in a pan

Sesame Chicken Stir-Fry with Coconut-Ginger Brown Rice + Crushed Cashews

A healthy sesame chicken stir fry with veggies and an incredible coconut-ginger brown rice. You're going to love this easy dinner for meal prep!

Course Asian, Dairy Free, Dinner, Gluten Free, Healthy, Meal Prep
Keyword sesame chicken stir fry
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 513 kcal
Author Monique Volz of Ambitious Kitchen

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

  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.

Recipe Notes

This meal can be gluten free, just make sure to purchase all gluten free items like soy sauce, chicken broth, etc.

Feel free to use any coconut milk. I find that the vanilla coconut milk adds a nice sweetness to the rice. I buy Sugar Free Vanilla Coconut Milk from Whole Foods, but any coconut milk should work. You can even use the light canned coconut milk; however, I wouldn't suggest full fat if you are trying to watch your caloric intake.

Nutrition Facts
Sesame Chicken Stir-Fry with Coconut-Ginger Brown Rice + Crushed Cashews
Amount Per Serving (1 serving)
Calories 513 Calories from Fat 108
% Daily Value*
Fat 12g18%
Carbohydrates 59.5g20%
Fiber 6.4g27%
Sugar 12.4g14%
Protein 45.2g90%
* Percent Daily Values are based on a 2000 calorie diet.