0.25cupshoney or maple syrupuse maple for a vegan option
1tablespoonsesame oilbrings authentic nutty aroma
0.5teaspoonred pepper flakesadjust based on spice preference
1teaspooncornstarchthickens sauce
For the Rice
0.75cupsrice (uncooked)roughly 2 cups cooked
For the Stir-Fry
2tablespoonsolive oil (divided)for browning
3cupsbroccolichopped
3cupssnap peastrimmed
2largechicken breastscut into 1-inch cubes
salt & pepperto taste
For Garnish
sesame seedsoptional, for topping
Instructions
Prepare the Sauce
In a medium bowl, shake together the chicken stock, reduced sodium soy sauce, honey, sesame oil, red pepper flakes, and cornstarch until well combined.
Cook the Rice
Begin by cooking the rice according to package instructions, which usually takes about 15-20 minutes.
Sauté the Vegetables
In a large pan over medium heat, heat 1 tablespoon of olive oil. Add the broccoli and snap peas, cooking for 5-7 minutes.
Cook the Chicken
In the same pan, add the remaining tablespoon of olive oil and the cubed chicken, seasoning with salt and pepper. Cook for 7-10 minutes.
Combine Chicken and Sauce
Once the chicken is cooked, pour the prepared sauce over it and let it simmer for an additional 2 minutes.
Assemble the Bowls
Spoon the saucy chicken over the rice and vegetables in each container. Optionally, garnish with sesame seeds.
Store and Reheat
Store your bowls in the fridge for up to 4 days. Reheat in the microwave when ready to eat.
Notes
These bowls are perfect for meal prep and can be customized with your choice of veggies or grains.