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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.

Spicy Sesame Chicken and Ginger Rice |

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!

Spicy Sesame Chicken and Ginger Rice |

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.

Spicy Sesame Chicken and Ginger Rice |

The 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.

Spicy Sesame Chicken and Ginger Rice |

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!

Spicy Sesame Chicken and Ginger Rice |

Looking for other Asian style recipes? Here are a few ideas: 

Homemade Dan Dan Noodles

French Onion Dumplings

Ginger Sesame Chicken Potstickers

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

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
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. 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.


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.
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  1. 5 stars
    The kid in me (and apparently the adult too!) loves basic, steamed basmati or jasmine rice for every single Asian inspired dish, just like a typical restaurant would include with ordering there or taking out. Is the ginger rice a deal breaker here or do I have a green light to indulge my pedestrian preference? Can’t wait to make this!

    1. Hey Xander,
      You can use any rice that you like:) Let me know if you give the recipe a try, I hope you love it! xTieghan

  2. Sounds like it could be a winner. Can I substitute brown rice for basmati rice?
    (Cannot eat white rice).

    1. Hi there,
      Totally, I would just cook the rice according to package directions as brown and white rice cooks differently. I hope you love the recipe, let me know if you give it a try! xx

  3. 2 stars
    Did not like anything about this recipe. I followed it exactly and made the ginger rice too. The flavor wasn’t great, and the rice was very sticky and too much ginger for me and I love ginger.

    This was the first recipe from Half Baked Harvest that I tossed the leftovers. Everything else I have tried from this site has been great!

    1. Hi Debbie,
      Thanks for giving the recipe a try, so sorry to hear it was not enjoyed. xTieghan

  4. 4 stars
    I think this recipe is amazing. I just had to change a few things for family preferences. (Also, a side note for any other cooks out there…chinese 5 spice is a great substitute for star anise. Star anise is super expensive here.) For my family, pomegranate molasses is not a favorite; however, I had some left over in the fridge and decided to try this recipe. For the most part, I stuck with everything as said, except we already know we don’t like our broccli made in the oven, so we steamed it instead. And the shallots I just substituted onion, sautéed them in a little avacodo oil and then added the sauce ingredients to it. Once done, I ended up adding about 1/4 cup brown sugar and 1/4 cup Sriracha. For the rice, I used so chicken stock for the water, brown rice, a T minced garlic, 1 T minced ginger and made it all in a rice cooker. The family liked the extra sweet and spicy, plus still received all the benefits of the pomegranate and ginger. Happy cooking!

    1. Hey Trich,
      Thanks so much for making this recipe, I am so glad it was enjoyed!! Thanks so much for sharing what worked well for you. Have the best week:) xTieghan

  5. Thank you so much for all your recipes Tieghan!! I think you are an absolute genius. 🙂
    I appreciate the nutrition/calorie info – annnyyyyyy way you could add the serving size that correlates to the calories listed on new recipes? 🙂 Just a thought.

    1. Hey Katie,
      Thanks so much for your kind message and sharing your feedback, yes this is definitely something that we can look into!! xTieghan

  6. Loves the recipe but my brother wished it was a little sweeter. Can you share what I can add next time to see if we like it sweeter please

    Thank you.
    Love all your ideas

    1. Hi there,
      Happy Sunday!! Love to hear that you have enjoyed this recipe, thanks so much for making it!! You could add honey to the sauce. xx

  7. Wow wow wow this rice is just another level and such a great way to get ginger into toddlers especially when immunity is low. Chicken was great too! I didn’t have the pomegranate juice which I think would have taken it to another level but it was delicious none the less and my family thoroughly enjoyed this dish. I did make double the quantity of rice for leftovers but we gobbled it all up. Divine thank you!

    1. 5 stars
      Wow wow wow this rice is just another level and such a great way to get ginger into toddlers especially when immunity is low. Chicken was great too! I didn’t have the pomegranate juice which I think would have taken it to another level but it was delicious none the less and my family thoroughly enjoyed this dish. I did make double the quantity of rice for leftovers but we gobbled it all up. Divine thank you!

    2. Hi Sherry,
      Wonderful!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! Have the best weekend❄️ xTieghan