Sesame Chicken & Broccoli with Basmati Rice

Directions

1. 1. Rinse the basmati rice under cold water, drain, then transfer to a small saucepan. Add water and bring to a boil over high heat, then reduce to a gentle simmer.
2. 2. In a medium bowl, whisk together the egg and cornstarch until smooth.
3. 3. Cut the chicken into bite-sized pieces and toss them in the egg mixture to coat. Set aside.
4. 4. Once the rice liquid is simmering, cover the pot and cook until the rice absorbs the liquid, about 15 to 18 minutes. Keep it off the heat and let it rest, still covered, for 5 minutes.
5. 5. Break the broccoli into even florets and cut the stalks into smaller pieces; trim and chop the green onions as well.
6. 6. Mince the garlic and whisk a sauce by combining the garlic, honey, soy sauce, toasted sesame oil, and sesame seeds in a small bowl.
7. 7. Heat a thin layer of virgin coconut oil in a skillet over medium-high heat. Add the chicken and cook until browned on the edges, about 2–3 minutes per side. Move the chicken to a plate.
8. 8. Add another splash of oil to the skillet, then cook the broccoli, stirring frequently, until tender and bright green, about 3–4 minutes.
9. 9. Return the chicken to the skillet, pour in the prepared sauce, and add the green onions. Cook, stirring, until the sauce thickens slightly and coats everything, 1–2 minutes.
10. 10. Fluff the rice with a fork, then plate it and top with the chicken and broccoli stir-fry.
11. 11. Serve promptly and enjoy.