Description
This Sesame Chicken Fried Rice is a flavorful and nutritious one-pan meal featuring tender chicken thighs, nutrient-packed kale, and fluffy long grain white rice. Tossed in a savory and slightly sweet sesame sauce, this dish is perfect for a quick and satisfying dinner that balances protein, vegetables, and comforting grains.
Ingredients
Units
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Main Ingredients
- 1-1/2 cups long grain white rice
- 6 cups packed chopped kale (about 1 large bunch)
- 1-1/2 Tablespoons vegetable oil
- 3 boneless skinless chicken thighs (~3/4 lb), chopped into bite-sized pieces
- Gluten free reduced-sodium Tamari or soy sauce (if not GF), for cooking and drizzling
- White pepper, to taste
- 1 shallot or 1/2 small onion, minced
- 6 garlic cloves, pressed or minced
- Toasted sesame seeds, for garnish
Sauce
- 1/4 cup mirin
- 1/4 cup gluten free reduced-sodium Tamari or soy sauce (if not GF)
- 1 Tablespoon pure maple syrup (not pancake syrup)
- 1 scant Tablespoon sesame oil
Instructions
- Prepare the sauce: In a small bowl, combine the mirin, gluten free Tamari (or soy sauce), pure maple syrup, and sesame oil. Stir well and set aside to allow flavors to meld.
- Cook the rice: In a small saucepan, add the rice and 2-3/4 cups of water. Bring to a simmer over high heat, then cover and reduce the heat to low. Let it simmer gently until the rice is tender and the water is absorbed, about 12-15 minutes. Remove from heat, keep covered, and let it sit for 3 minutes. Fluff with a fork, transfer to a plate to cool, and set aside. Rice can also be cooked a day ahead and refrigerated.
- Blanch the kale: Fill a large wok with water about three-quarters full and bring to a boil. Add the chopped kale and simmer until tender but not mushy, about 4-5 minutes. Drain the kale and, once cool enough to handle, squeeze out as much moisture as possible with your hands. Crumble the dry kale into a bowl and set aside.
- Cook the chicken: Return the wok to high heat and ensure it is completely dry of any water droplets before adding oil. Heat the vegetable oil until very hot, then add the chicken thighs in an even layer. Let the chicken sear undisturbed for about 2 minutes until the bottoms are golden brown. Add a drizzle of gluten-free Tamari (or soy sauce), a dash of white pepper, and the minced shallots. Continue to sauté until the chicken is cooked through, about 2-3 more minutes.
- Add the garlic: Stir in the pressed or minced garlic and sauté constantly for 30 seconds to 1 minute until the garlic is fragrant, being careful not to burn it.
- Combine kale and rice: Add the crumbled kale back to the wok and toss to combine with the chicken. Next, add the cooked rice and toss everything together thoroughly.
- Incorporate the sauce and finish: Drizzle the prepared sauce over the rice mixture, turn off the heat, and toss to evenly coat all the ingredients. Serve the fried rice hot, garnished with toasted sesame seeds for extra flavor and crunch.
Notes
- For best texture, ensure kale is well-drained and squeezed dry before adding to the dish to prevent sogginess.
- Using day-old rice helps achieve a better fried rice texture but freshly cooked rice will work if cooled properly.
- You can substitute kale with spinach or other sturdy greens if preferred.
- Adjust the amount of soy sauce or Tamari to your taste and dietary needs.
- Use pure maple syrup to retain the intended flavor; avoid pancake syrups which contain additives.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 65 mg
