Sesame Chicken Stir-Fry

with Vegetables & Coconut Rice

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 660 calories Group 22 Created with Sketch.
    Nutrition Label
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In this quick-cooking meal, stir-fried chicken and vegetables get a lift from a complex sauce of sesame-based tahini, coconut aminos (a savory seasoning sauce made from the sap of the coconut tree), spicy ponzu sauce, and more. To round out the bold flavors, we’re serving it all over rice cooked in slightly sweet coconut cream.

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Sesame Chicken Stir-Fry with Vegetables & Coconut Rice
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Make the coconut rice:
1 Make the coconut rice:

In a medium pot, combine the rice, coconut cream, a big pinch of salt, and 1 1/3 cups of water; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Prepare the carrots & make the sauce:
2 Prepare the carrots & make the sauce:

While the rice cooks, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. In a bowl, whisk together the tahini, ponzu sauce, hoisin sauce, coconut aminos, sautéed aromatics, and 1 tablespoon of water.

Start the stir-fry:
3 Start the stir-fry:

While the rice continues to cook, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Stir to combine.

Finish the stir-fry & serve your dish:
4 Finish the stir-fry & serve your dish:

To the pan, add the sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly reduced in volume. Add the snow peas; cook, stirring occasionally, 1 to 2 minutes, or until the peas are slightly softened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the coconut rice topped with the finished stir-fry. Enjoy! 

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Make the coconut rice:
1 Make the coconut rice:

In a medium pot, combine the rice, coconut cream, a big pinch of salt, and 1 1/3 cups of water; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the carrots & make the sauce:

While the rice cooks, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. In a bowl, whisk together the tahini, ponzu sauce, hoisin sauce, coconut aminos, sautéed aromatics, and 1 tablespoon of water.

Prepare the carrots & make the sauce:
Start the stir-fry:
3 Start the stir-fry:

While the rice continues to cook, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Stir to combine.

4 Finish the stir-fry & serve your dish:

To the pan, add the sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the liquid is slightly reduced in volume. Add the snow peas; cook, stirring occasionally, 1 to 2 minutes, or until the peas are slightly softened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the coconut rice topped with the finished stir-fry. Enjoy! 

Finish the stir-fry & serve your dish: