Granatäpple sesam kyckling med ingefärspilaf

👩‍🍳 Gör så här

1. 1
   To make the rice, heat a 10-12 inch sided skillet over medium heat. Add the coconut and orzo pasta. Allow the pasta to get slightly golden and toasted, about 2 minutes. Add the rice and toast the rice another 2 minutes. Add the ginger and cook 30 seconds longer or until the ginger is fragrant. Slowly pour in the chicken broth and bring the mixture to a boil. Once boiling, cover and reduce the heat to a simmer. Simmer for 20-25 minutes.
2. 2
   Meanwhile, make the chicken. Add the diced chicken to a bowl and toss with the flour to coat.
3. 3
   Heat a large wok or skillet over high heat. Add 1 tablespoon sesame oil and sear the chicken in batches until browned on all sides, about 3-4 minutes per batch. Remove the chicken to a plate and carefully wipe the hot skillet or wok clean.
4. 4
   In a glass measuring cup or bowl, whisk together the toasted sesame oil, pomegranate juice, soy sauce, rice vinegar, brown sugar, garlic and chili paste.
5. 5
   Heat the wok on high heat and add the remaining 1 tablespoon sesame oil. Add the broccoli and mushrooms, cook for 3-5 minutes or until just lightly charred. Reduce the heat to low and slowly pour in the pomegranate/soy mixture. Slide the chicken back in and bring the sauce to a bubble. Simmer for 5-10 minutes or until the sauce thickens and coats the chicken. Remove from the heat and toss with 3 tablespoons sesame seeds.
6. 6
   Divide the rice among plates or bowls. Top with chicken + veggies and then sprinkle with sesame seeds and pomegranate arils. EAT!