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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.
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
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:
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
Servings: 6
Calories Per Serving: 450 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 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.
Notes
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.
This post was originally published on December 2, 2021
This recipe is AMAZING!!!!! Thank you so so so much!!!
Hi Hayden,
Thanks so much for trying this recipe, I am so glad to hear it was enjoyed! Happy Holidays! xTieghan
This was the first HBH recipe I’ve tried that I did not like. Followed the recipe to a T but found it to be very bland and tasteless.
Hi there,
So sorry you did not enjoy this recipe, please let me know if I can help in anyway! xTieghan
Can you use pomegranate syrup instead of juice? If so how do you go about substituting it?
Hi Daryn,
I have not tested this, but if you did this I would omit the honey. You could also use another juice like apple or orange juice. Please let me know if you give the recipe a try, I hope you love it! xTieghan
How much of the pomegranate syrup would you use? Making 6 servings! Thank you!
Since I haven’t tested the recipe using the pomegranate syrup I really have no idea, sorry!
Can you use any type of rice for this recipe?
Hi Anna,
Per the cook times, you will want to use jasmine or basmati rice here. I hope you love the recipe, please let me know if you give it a try! xTieghan
Totally delicious recipe. Strained the sauce and should have grated the ginger more finely for the rice…. But will make the changes and make again for sure!!
Hi Jen,
Happy Sunday! So glad to hear that this recipe was enjoyed, thanks for making it! xTieghan
Made this last weekend. Turned out wonderful and just like the picture. Flavor layers galore.
Loved the idea of ginger in the rice.
On our revolving asian menu.
Have made several of your recipes. Has not been one thing we did not love/like.
Hey James,
Happy Sunday! So glad to hear that this recipe was enjoyed, thanks for making it! xTieghan
Has anyone tried making the chicken in an Instant Pot?
Hey Ashleigh,
So sorry, I have not tried this, but let me know if you do! I hope you love the recipe! xTieghan
Sounds like a great idea
I was so excited to try this but mine didn’t turn out at all like the picture nor have the taste that others have mentioned. 🙁 My chicken is definitely not coated, I would say that it has a little bit of color. I used rice flour as someone suggested and the chicken was a little crispy. But I found the flavors very bland.
Hey Malia,
So sorry you did not enjoy the recipe, thanks for giving it a try. xTieghan
try mixing your flour with corn starch…it makes it crispier
Looks yummy!!! What can I substitute for pomegranate juice please?
Hey Marina,
You could use orange juice in place of the Pomegranate juice. Please let mw know if you have any other questions! xTieghan
Great simple recipe here for fantastic flavors!! I’ve been trying my hand at cooking at home for a couple years and consider myself good at following directions, so this turned out great!! It will be in my rotation of dishes to make for sure. I only wish the chicken turned out slightly different. I followed directions for two batches of the chicken after the first one didn’t turn out. Don’t get me wrong, the chicken turns out moist and tasty for the oven cooking. However I couldn’t figure out how to get it crispy enough from these directions. The coating mostly turned out soft for all my chicken pieces, especially when adding sauce. I don’t want this to take away from the overall recipe though, this is a fantastic tasting, simple, and quick recipe. Try it for yourself!!!
Hey Cody,
Happy Friday! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
How do you make sure it comes our crispy! But not overdone?
If you follow the recipe as is, you should be all set!
This is delicious! I used rice flour for coating the chicken and worked really well. I cut my tenders smaller, so I lowered the oven temp to 425 and cooked the same amount of time as the recipe. The rice was easy and great.
Next time I will add more broccoli and double the sauce.
Hi Carol,
Happy Friday! I love to hear that this recipe was a winner, thanks so much for giving it a try! xTieghan
I will add more broccoli next time too!
My husband just quoted saying this is “the best chicken meals I’ve made!”… it is delicious. The chicken was moist but crunchy, and the sauce was unique. Thanks again, we love HBH!
Hey Nicole,
Happy Friday! I love to hear that this recipe was a winner, thanks so much for giving it a try! xTieghan
This recipe is amazing, delicious and not too difficult. I prepare the sauce ahead of time and keep it in a glass jar.
My family rave about the dish, it’s a keeper!
Hey Kathryn,
Happy Friday! I love to hear that this recipe was a winner, thanks so much for giving it a try! xTieghan
This recipe is excellent! My husband told me to ditch the previous recipe I have. The sauce is fantastic. I will double it next time.
Hey Emily,
Happy Friday! I love to hear that this recipe was a winner, thanks so much for giving it a try! xTieghan
Made this last night and it’s delicious! I didn’t have some things so I just substituted with what I had and followed your directions. So easy and delicious. I just had the leftovers for lunch and the chicken is still crispy and it was just as good. Thank you!!
Hey Jane,
Happy Friday! I love to hear that this recipe was a winner, thanks so much for giving it a try! xTieghan