Chicken & Vegetable Stir-Fry with Rice & Sesame Seeds
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Chicken & Vegetable Stir-Fry

with Rice & Sesame Seeds

35 MIN
+$3.99/serving 2 Servings
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  • with Boneless Chicken Breast Pieces
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  • with Shrimp

    From the Test Kitchen

    This stir-fry brings together tender bites of chicken, broccoli, and mushrooms with a unique sauce made from tahini, soy glaze, and sambal oelek—for savory flavor and a layer of subtle heat in every bite. It’s the ideal topping for a simple bed of fluffy white rice.
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    • Nutrition
      PER SERVING
    • Calories
      510 Cals (est.)
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    fresh
    ingredients
    Chicken & Vegetable Stir-Fry with Rice & Sesame Seeds
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Long Grain White Rice
    • 2 Tbsps Soy Glaze
    • 2 cloves Garlic
    • 1 Piece Ginger
    • 1 tsp Black & White Sesame Seeds
    • ½ lb Broccoli
    • 4 oz Mushrooms
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Sambal Oelek
    • 2 Tbsps Tahini
    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    Prepare the ingredients & make the sauce
    2 Prepare the ingredients & make the sauce

    Meanwhile, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the mushrooms. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). In a bowl, combine the tahini, soy glaze, vinegar, 1 tablespoon of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired.

    Cook the vegetables
    3 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Loosely cover the pan with foil. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is slightly tender and the water has cooked off. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Transfer to a bowl. Taste, then season with salt and pepper if desired. Wipe out the pan.

    Start the stir-fry
    4 Start the stir-fry

    Pat the shrimp dry with paper towels (remove the tails if desired); season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque.

    Finish the stir-fry & serve your dish
    5 Finish the stir-fry & serve your dish

    To the pan, add the chopped garlic, chopped ginger, cooked vegetables, and sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished stir-fry (including any sauce from the pan). Garnish with the sesame seeds. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    2 Prepare the ingredients & make the sauce

    Meanwhile, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the mushrooms. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). In a bowl, combine the tahini, soy glaze, vinegar, 1 tablespoon of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired.

    Prepare the ingredients & make the sauce
    Cook the vegetables
    3 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Loosely cover the pan with foil. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is slightly tender and the water has cooked off. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Transfer to a bowl. Taste, then season with salt and pepper if desired. Wipe out the pan.

    4 Start the stir-fry

    Pat the shrimp dry with paper towels (remove the tails if desired); season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque.

    Start the stir-fry
    Finish the stir-fry & serve your dish
    5 Finish the stir-fry & serve your dish

    To the pan, add the chopped garlic, chopped ginger, cooked vegetables, and sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished stir-fry (including any sauce from the pan). Garnish with the sesame seeds. Enjoy!

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