A wholesome sesame poultry stir fry with vegetables and an incredible coconut-ginger brown rice! You’re going to love this easy meal!
And that means you probably know right now that vacationing is among my favorite things to do. Isn’t it amazing how journeying the planet can start your eyes to new emotions, people, and things that you’d under no circumstances thought you’d do or see? Each time I go somewhere brand-new, I’m learning something about myself. And guess where I am going next? Australia!
My boyfriend and I are leaving in under 2 weeks; we’re beyond thrilled to explore gorgeous beaches, browse, snorkel, loosen up, hike, and eat amazing food.
I do feel like I’m off to an excellent start though; my workout routines are constant and I am consuming well. I’m really into clean eating lately (minimal processed foods). Since I LOVE Mexican and Asian flavors, I’ve been taking pleasure in a whole lot of vegetarian taco salads and veggie packed meals such as this chicken sesame stir fry!
AND THIS Mix FRY = ALL THE HEALTHY DELICIOUSNESS PACKED WITHIN A SKILLET.
I love this recipe because not only is it easy, but it’s actually pretty healthy. Just chicken, spices, veggies all in a skillet. The ginger coconut rice is normally amazing and the cashews add a delightful crunch.
Stir-frys are fantastic because it is possible to totally make sure they are your own – add in pineapple, orange zest, your favorite veggies, or even extra spices. Don’t you love when recipes are versatile?
Anyway I problem you to definitely whip this up. Serve it to your friends or loved ones. Just don’t forget to save some for tomorrow’s lunch time… wrapped in a burrito, maybe?
Needless to say, I used Just BARE® chicken in this recipe – I love their products and am so excited to announce they are kicking off a great contest called the Just BARE Chicken +5 Ingredient Challenge
After that, myself and a few other select bloggers will need the winning top ingredient lists and create recipes together, then you’ll have the chance to vote for the winning recipe for the Just BARE Facebook page which will determine a grand prize winner.
I can’t wait to find out which 5 substances you men suggest because I really like discovering creative, healthy meals! Follow the competition 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 quality recipes!
Sesame Poultry Stir-Fry with Coconut-Ginger Brown Rice + Crushed Cashews
1 cup reduced-sodium chicken breast broth
1 cup vanilla coconut milk (I utilized So Great tasting Sugar-Free – but any will continue to work)
2 teaspoons freshly grated ginger
1 cup uncooked jasmine rice (I used Dark brown Jasmine Rice bought at Trader Joe’s)
2 tablespoons sweetened coconut flakes
¼ cup cashews, crushed
2 tablespoons packed darkish sugar
2 tablespoons gluten free soy sauce
1 tablespoon seafood sauce
1 tablespoon rice vinegar
1 teaspoons dark sesame oil
3/4 teaspoon cornstarch
2 teaspoons coconut or essential olive oil, divided
1 pound Just BARE Poultry Breasts, trim into chunks or bite size pieces
2 cloves garlic clove, minced
1 tablespoon sesame seeds
In a medium saucepan, bring coconut milk, chicken breast broth, and ginger to some boil. Once at a boil, add grain, cover and decrease heat to low. Cook as directed on grain package or until rice can be light and fluffy; mine often takes 30 minutes roughly. Once done cooking food mix in coconut flakes and crushed cashews.
While the rice is cooking, it is possible to prepare the poultry stir-fry: Inside a moderate bowl, stir collectively brown sugar, soy sauce, fish sauce, chili sauce (sriracha), sesame oil, and cornstarch; reserve.
Heat a wok or skillet over moderate high heat. Add 1 teaspoon of your coconut or essential olive oil. Once essential oil is sizzling and shimmering, add chicken and make until performed – about 4-5 mins. Remember to mix the chicken once in awhile while cooking. Take away the chicken in the pan and put on a plate for later.
Add another teaspoon of coconut or essential olive oil to the pan and add garlic clove, snap peas, bell pepper, and broccoli; cook for 4-6 minutes or until vegetables are preferred consistency. Next add in brown sugars- soy sauce combination towards the vegetables and stir before sauce thickens up a bit – in regards to a minute or two. Finally add chicken breast and toss altogether to coat rooster. Sprinkle with sesame seed products. Divide equally into 4 bowls – top with green onions if preferred.
This meal could be gluten free, just be sure to purchase all gluten free items like soy sauce, chicken broth, etc.
Feel absolve to use any coconut milk. I find that the vanilla coconut milk adds a good sweetness to the rice. I buy Glucose Totally free Vanilla Coconut Milk from Whole Foods, but any coconut dairy should work. You can even utilize the light canned coconut milk; nevertheless, I wouldn’t recommend full fat if you’re trying to view your caloric intake.
And this stir fry looks amazing, especially that coconut-ginger dark brown rice!
This sounds fantastic! I REALLY LIKE the flavors!
Have a blast in Australia! Can’t wait to see pics, I’ve heard its incredible!
Btw, Amber, the grain vinegar switches into the sauce elements.
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