Ingredients
The following ingredients have 4 Servings
- 3/4 cup uncooked rice
- 1 small head broccoli (cut into florets)
- 2 large chicken breasts (cut into bite-size pieces)
- 3 tablespoons cornstarch
- 1 tablespoon olive oil
- 1/4 cup honey
- 3 cloves garlic (minced)
- 1-2 teaspoons fresh ginger (grated)
- 1 tablespoon soy sauce
- 1 teaspoon sriracha sauce
- 1 cup water
- Scallions (chopped, to taste)
- Sesame seeds (to taste (optional))
Instruction
- Cook rice according to package directions. Steam or boil broccoli until desired tenderness is reached. Chop the scallions.
- Meanwhile, prep your chicken and add it to a large ZipLoc bag along with the cornstarch. Toss until it's coated.
- Add the sauce ingredients (honey, garlic, ginger, soy sauce, sriracha, water) to a small bowl and whisk together (it's ok if it doesn't perfectly mix).
- Add the oil to a skillet, along with the chicken. Give it a stir and cook it over medium-high heat for a few minutes, stirring occasionally, until the chicken is no longer pink on the outside.
- Pour the sauce into the skillet and reduce the heat to medium. Cook for a few more minutes until the chicken is cooked through and the sauce has thickened.
- Divide the rice, broccoli, and chicken evenly among your four containers. Garnish with scallions and sesame seeds if you wish. I suggest reheating these bowls in the microwave.
