Bloom Fresh

Bloom Fresh Pomegranate-Sesame Chicken over Coconut Rice


• 2 pounds boneless chicken, cut into bite size pieces
• 4 tablespoon flour (use a gluten free blend if needed)
• ½ cup orzo pasta
• 1 cup basmati rice
• 2 ½ cups chicken broth
• 3 tablespoons toasted sesame oil
• 2 tablespoons coconut oil
• 1/2 cup pomegranate juice
• 1/4 cup reduced sodium soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoon brown sugar
• 2 cloves garlic minced or grated
• 1 teaspoon chili paste
• 8 ounces button mushrooms, sliced
• 1 cup fresh or frozen broccoli
• I inch piece fresh ginger, grated
• 1/4 cup sesame seeds
• Bloom Fresh Pomegranate Arils, for serving

• To make the rice, heat a 10-12 inch sided skillet over medium heat. Add the coconut and orzo pasta and brown for 2 minutes.
• Add the rice and toast the rice another 2 minutes.
• Add the ginger and cook 30 seconds longer or until the garlic 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.
• Meanwhile, coat diced chicken with flour.
• Sear chicken in batches until all sides are brown and transfer to a bowl.
• 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.

• Heat a clean skillet and add remaining 1 tablespoon of sesame oil.

• Cook broccoli and mushrooms for 3-5 minutes.

• Reduce heat, add pomegranate mixture, and fold in chicken.

• Simmer for 5-10 minutes, allowing mixture to thicken a bit.

• Toss with 3 tablespoons sesame seeds.

• Serve over rice!