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Whole Sesame Chicken and Broccoli Rice 🌄 💤
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Whole Sesame Chicken and Broccoli Rice
{Serving suggestion only*}
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Reimagine traditional stir-fry with this innovative Whole Sesame Chicken and Broccoli Rice that turns broccoli stems into a nutritious grain-free 'rice.' Tender chicken pieces are glazed in a flavorful orange-sesame sauce with aromatic ginger and garlic, while broccoli florets steam to vibrant perfection atop the broccoli rice. This complete meal delivers protein, vegetables and complex flavors in one wholesome, colorful dish.
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Ingredients
4 heads broccoli (about 1 1/2 pounds), stalks roughly chopped and separated from florets
2 tablespoons extra-virgin olive oil 
Kosher salt and freshly ground black pepper
1/2 cup coconut liquid aminos, such as Big Tree or Coconut Secret (see Cook's Note)
1/2 cup orange juice
2 tablespoons arrowroot starch/flour
1 tablespoon toasted sesame oil

(continued in the next column ↗️)

1/4 to 1/2 teaspoon crushed red chile flakes
2 cloves garlic, finely grated
One 2-inch piece fresh ginger, finely grated
2 large boneless, skinless chicken breasts (about 1 1/4 pounds), cut into 1-inch pieces
4 scallions, sliced
Toasted sesame seeds, for serving
Note: Coconut liquid amino acids are made from the sap of certain coconut trees and adds a savory flavor to dishes. The product is packed with not only amino acids but also vitamin and minerals. Look for it in specialty markets or online.

Directions
  • Pulse the broccoli stems in a food processor until they break down into pieces about the size of a grain of rice, and then transfer to a medium saucepan.
  • Add 1/2 cup water, 1 tablespoon oil, 1 teaspoon salt and several grinds of pepper.
  • Bring to a simmer over medium-high heat and cook, stirring frequently, until the mixture is bright green, about 5 minutes.
  • Put the broccoli florets on top of the broccoli rice, reduce the heat to low, cover and let steam until the florets and the rice are tender but still bright green, about 5 minutes.
  • Remove from the heat and keep warm.
  • Meanwhile, whisk together the liquid aminos, orange juice, arrowroot starch/flour, sesame oil, chile flakes, garlic and ginger in a medium bowl until smooth.
  • Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat.
  • Add the chicken and cook, undisturbed, until light golden brown on the bottom, about 2 minutes.
  • Pour in the orange juice mixture, and cook, stirring, until thickened and bubbly, and the chicken is cooked through, 4 to 6 minutes.
  • Add a splash of water to thin out the sauce if needed.
  • Adjust seasoning with more salt and pepper.
  • Divide the broccoli florets and rice among shallow bowls and top with the chicken and sauce.
  • Sprinkle with the scallions and sesame seeds.
Servings
Serves 4
Nutrition Facts
Nutrition Per Serving: Calories: 320; Total Fat: 12g (Saturated Fat: 2g); Cholesterol: 75mg; Sodium: 740mg; Total Carbohydrates: 28g (Dietary Fiber: 7g, Sugars: 13g); Protein: 33g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑‍🍳 The Cook:  Dave Ferguson 🗂️ Categories: 🍗 Chicken & Other Poultry
📚 Cookbooks: The TFR Cookbook
Whole Sesame Chicken and Broccoli Rice was added on August 17, 2018 and last updated on May 29, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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