Ingredients

The following ingredients have 4 Servings
  • 1/4 cup chicken stock or water
  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup honey ((or maple syrup))
  • 1 tablespoon sesame oil
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon cornstarch
  • 3/4 cup rice ((uncooked; or roughly 2 cups cooked))
  • 2 tablespoons olive oil ((divided))
  • 3 cups broccoli ((chopped into small pieces))
  • 3 cups snap peas ((ends trimmed))
  • 2 large chicken breasts ((cut into 1 inch cubes))
  • salt & pepper
  • sesame seeds ((garnish))

Instruction

  • Shake together all honey sesame sauce ingredients and set aside.
  • Cook rice according to package instructions. Divide between 4 storage containers.
  • Heat 1 tablespoon olive oil in a large pan. Add broccoli and snap peas. Cook for 5-7 minutes, until bright green and tender. Add to the rice in the storage containers.
  • Add remaining 1 tablespoon olive oil to pan. Add the chicken to the pan. Season with salt and pepper, and red pepper flakes (if desired). Cook for 7-10 minutes, until cooked through.
  • Add the sauce to the pan and simmer for 2 minutes, until thickened.
  • Add the chicken to the lunch containers and drizzle with sauce. Garnish with sesame seeds if desired.
  • Store in the fridge for up to 4 days. Reheat to serve.