This simple Spicy Sesame Chicken and Ginger Rice is about to become your new go-to meal. Easy homemade Asian inspired chicken, tossed in a gingery, sweet, spicy, and extra sticky soy pomegranate sauce with toasted sesame seeds and broccoli. Serve over gingery rice for sticky chicken made quicker than any take-out meal…and healthier too.
December is the busiest month of the year. The days might be short, but our lists are a mile long. Between, work, family, and holiday festivities, it’s a lot. And I know for so many that dinner can quickly become an after thought.
I get it, but that’s why I love recipes this. It’s sticky Asian inspired chicken, but made at home, and with very littler effort.
When my brother Red was visiting last week he asked for a spicy Asian dinner. I knew exactly what I wanted to make him. And fortunately, it turned out perfect and everyone loved it!
Here are the steps
I wanted to make sure my “sticky sauce” would really stick to the chicken. So start out by coating the chicken in a bit of flour.
This is a very, very light coating, but it’s just enough to help all that sticky sauce actually stick. Once you’ve coated the chicken in flour, arrange it to one side of a large greased baking sheet. Then drizzle generously with sesame oil or olive oil. This is your answer to really getting the chicken crispy and creating the perfect “oven fried” chicken.
Next, the broccoli. I kept the broccoli basic, just oil, salt, and pepper. You’ll want to get the broccoli roasted and extra crispy in the oven. And since the chicken cooks at such a high temperature, the broccoli has just the right amount of time to roast, soften, turn crisp, and lightly char on the outside.
Delicious, especially when tossed together with the chicken and sauce.
The sauce is really the key to this chicken. It’s honestly so addicting. Sweet, tangy, a touch spicy, and once boiled down, super sticky. I love to use pomegranate juice for the perfect amount of sweetness. I know it might sound odd, but the pomegranate juice adds sweetness, tanginess, and a deep dark color too. It’s one of my favorite ingredients to use in Asian inspired recipes.
The sauce takes only a few minutes to thicken up on the stove. It’s usually ready by the time the chicken has finished cooking.
Then just toss the chicken into the sauce with sesame seeds and let the sauce thicken around the chicken.
While everything is cooking, make a quick pot of gingery rice and then serve the chicken over the rice.
Nothing fancy here, just simple cooking. A delicious take-out-style meal made at home in way less than an hour – which we love!
Looking for other Asian style recipes? Here are a few ideas:
Lastly, if you make this Spicy Sesame Chicken and Ginger Rice, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Sesame Chicken and Ginger Rice
Calories Per Serving: 381 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1 1/2 pounds boneless chicken breasts, cut into 2 inch cubes
- 1 egg, beaten
- 1/4 cup all-purpose flour (or gluten free all-purpose flour)
- kosher salt and black pepper
- 2 cups broccoli florets
- 2 shallots, sliced
- 6 tablespoons extra virgin olive oil or sesame oil
- 1/2 cup pomegranate juice
- 1/3 cup low sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 4 cloves garlic, grated
- 1 tablespoon fresh grated ginger
- 1 teaspoon crushed red pepper flakes, use more or less to taste
- 1 star anise
- 1 bay leaf
- 1/4 cup toasted sesame seeds
- green onions, for serving
- 1. Preheat the oven to 475° F. Line a baking sheet with parchment paper or grease with oil.2. Add the chicken, egg, and a pinch of pepper to a bowl. Toss to combine. Add the flour to another bowl. Dredge the chicken in batches through the flour, tossing to coat. Place the chicken on one side of the prepared baking sheet. Drizzle with 2 tablespoons of oil. Add the broccoli and shallots to the other side of the pan and toss with 2 more tablespoons of oil, salt, and pepper. Bake for 12 minutes. Toss the broccoli, flip the chicken, and return to the oven another 3-5 minutes, until the chicken is cooked through.3. Meanwhile, in a large skillet, combine the pomegranate juice, soy sauce, honey, rice vinegar, garlic, ginger, star anise, bay leaf, and red pepper flakes. Set over medium-high heat and bring the sauce to a boil. Boil 5-8 minutes, until the sauce thickens and reduces by about 1/3. Stir in the chicken, broccoli, and sesame seeds. Cook until the sauce coats the chicken. 4. Serve the chicken, broccoli, and sauce over bowls of ginger rice (recipe in notes) topped with green onions.
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Ginger Rice: Combine 2 cups water in a medium pot. Bring to a boil. Add 1 cup basmati rice, 1 inch grated fresh ginger, 1 tablespoon toasted sesame oil, and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered, for another 15-20 minutes (don't take any peeks inside!). Remove the lid and fluff the rice with a fork.