Sesame Chicken with Ginger Rice Pilaf
Asian fusion dishes are wildly popular these days. Sesame Chicken with Ginger Rice Pilaf is a Chinese inspired stir-fry dish which consists of broccoli, chicken and mushrooms along with a few twists like pomegranate seeds and juice. The sauce is potent and spicy with a tinge of sweet making sure this dish excites all the senses. View the full recipe below.
Ingredients,
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Serving 10 Persons
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Preparing the Chicken:
Chicken breast, cubes 3 kg
Sesame, oil 50 ml
Rice Preparation:
Onion, brunoise 200 g
Basmati rice, washed 2 kg
Garlic, fresh, chopped 30 g
Ginger, grated 150 g
Water 3 l
The Sauce:
Chilli, paste 50 g
Soya Sauce 100 ml
Rice Vinegar 40 ml
Brown Sugar 70 g
Pomegranate, juice 100 ml
Finishing off the Dish:
Broccoli, pieces 500 g
Fresh mushrooms, sliced 700 g
Pomegranate seeds 300 g
Sesame seeds, toasted 150 g
Ginger julienne 100 g
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Preparation
Preparing the Chicken:
Slice the chicken into bite size cubes and marinate with a little sesame oil, Rafhan Corn Oil and Knorr chicken Stock Powder for up to 12 hours.
After marinating dust with Knorr Batter Mix.
In a wok sear off the chicken pieces in a little oil mix, keep aside for later.
Rice Preparation:
In a large pot add a little oil, onions and washed rice to the pot, toast the rice along with the onions for 2 minutes.
Add the ginger and garlic, sauté for a few minutes longer.
Dissolve Knorr Chicken Stock Cube in water and add to the rice.
Cook and steam rice for about 15 minutes.
The Sauce:
Whisk all the ingredients together and keep until finishing off the dish.
Finishing off the Dish:
In a wok stir-fry the broccoli and mushrooms in a little oil mix.
Add the chicken and cooked rice.
Add the sauce and combine all the stir-fry ingredients.
Before serving mix in sesame seeds and pomegranate seeds.
Garnish with julienne ginger.