Ingredients
The following ingredients have 4 Servings
- 1 cup brown rice
- 1 ¾ cups water (or broth for the rice)
- 1 Tablespoon sesame oil
- 1 pound ground chicken
- 2 Tablespoons ginger (freshly grated or minced)
- 4 garlic cloves (minced or grated)
- 3 Tablespoons organic soy sauce (or gluten-free tamari)
- 1 Tablespoon Asian spice sauce
- 1 teaspoon orange zest (optional)
- ½ cup freshly squeezed orange juice (preferably from small oranges like mikans, mandarins, or clementines)
- 2 medium heads fresh broccoli ( about 6-7 cups florets)
- sesame seeds for garnish
Instruction
- Cook brown rice according to your preference or package directions, I usually prefer a Japanese rice cooker and short-grain brown rice. You can also toast the rice in a little oil ahead of time for extra flavor!
- Typically, I rinse my rice three times, then place in a large pot. For each 1 cup of brown rice, I use about 1 3/4 cups of water. Bring this to a boil, then immediately reduce to a simmer and simmer for the duration recommended by your package, usually 20-35 minutes. Then, without lifting the cover, remove from heat and let sit for 10 minutes to finish cooking.
- In a large pan or wok, warm sesame oil over low-medium heat. Add chicken and brown on all sides. (Doesn't have to be fully cooked yet.)
- Add the ginger, garlic, spice sauce, orange juice (and zest), and tamari / soy sauce. Stir well and bring to a simmer. Simmer on low heat for 3-5 minutes, or until sauce has reduced and thickened. Stir well and remove from heat.
- Meanwhile, fill a pot with 1 inch of water. Add steamer basket and add chopped broccoli florets & stems. Cover and steam for 4 minutes.
- If you have a rice cooker, most rice cookers also have a steamer basket. Check and see if you can cook your broccoli in the rice cooker at the same time as the rice!
- Make the bowls by dividing the brown rice among four bowls and topping with chicken and broccoli. Top with sesame seeds and enjoy! We also like to squeeze a little extra orange juice over the top.
