Ingredients

The following ingredients have 4 Servings
  • 2 pounds boneless chicken (cut into bite size pieces)
  • 4 tablespoon flour (use a gluten free blend if needed)
  • 2 tablespoons sesame oil
  • 1 tablespoon toasted sesame oil
  • 1/2 cup pomegranate juice
  • 1/4 cup reduced sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoon brown sugar
  • 2 cloves garlic minced or grated
  • 1 teaspoon chili paste (sambal oelek)
  • 8 ounces button mushrooms (sliced)
  • 1 cup fresh or frozen broccoli
  • 1/4 cup sesame seeds
  • pomegranate arils (for serving)
  • 3 tablespoons coconut oil
  • 1/2 cup orzo pasta (use gluten free if needed)
  • 1 cup white or brown basmati or jasmine rice
  • 1 inch piece fresh ginger (grated)
  • 2 1/2 cups chicken broth (or water)

Instruction

  • To make the rice, heat a 10-12 inch sided skillet over medium heat. Add the coconut and orzo pasta. Allow the pasta to get slightly golden and toasted, about 2 minutes. Add the rice and toast the rice another 2 minutes. Add the ginger and cook 30 seconds longer or until the ginger is fragrant. Slowly pour in the chicken broth and bring the mixture to a boil. Once boiling, cover and reduce the heat to a simmer. Simmer for 20-25 minutes.
  • Meanwhile, make the chicken. Add the diced chicken to a bowl and toss with the flour to coat.
  • Heat a large wok or skillet over high heat. Add 1 tablespoon sesame oil and sear the chicken in batches until browned on all sides, about 3-4 minutes per batch. Remove the chicken to a plate and carefully wipe the hot skillet or wok clean.
  • In a glass measuring cup or bowl, whisk together the toasted sesame oil, pomegranate juice, soy sauce, rice vinegar, brown sugar, garlic and chili paste.
  • Heat the wok on high heat and add the remaining 1 tablespoon sesame oil. Add the broccoli and mushrooms, cook for 3-5 minutes or until just lightly charred. Reduce the heat to low and slowly pour in the pomegranate/soy mixture. Slide the chicken back in and bring the sauce to a bubble. Simmer for 5-10 minutes or until the sauce thickens and coats the chicken. Remove from the heat and toss with 3 tablespoons sesame seeds.
  • Divide the rice among plates or bowls. Top with chicken + veggies and then sprinkle with sesame seeds and pomegranate arils. EAT!