🥄Ingredients:
HONEY SESAME SAUCE:
🔸2 tablespoons chicken stock or water
🔸2 tablespoons soy sauce
🔸2 tablespoons honey (or maple syrup)
🔸1/2 tablespoon sesame oil
🔸1/4 teaspoon red pepper flakes
🔸1/2 teaspoon cornstarch
CHICKEN LUNCH BOWLS:
🔸1 cup cooked rice
🔸1 tablespoon olive oil
🔸1 1/2 cups broccoli (chopped into small pieces)
🔸1 1/2 cups snap peas (ends trimmed)
🔸1 large chicken breast (cut into 1-inch cubes)
🔸Salt and pepper, to taste
🔸Sesame seeds, for garnish
🥄 Instructions:
In a small jar or bowl, combine the chicken stock or water, soy sauce, honey (or maple syrup), sesame oil, red pepper flakes, and cornstarch. Shake or stir well to create the honey sesame sauce. Set aside.
Cook the rice according to the package instructions, using 3/8 cup of uncooked rice.
In a large pan, heat 1/2 tablespoon of olive oil. Add the chopped broccoli and snap peas. Cook for 5-7 minutes until the vegetables are bright green and tender. Transfer the cooked vegetables to the storage containers with the rice.
In the same pan, add the remaining 1/2 tablespoon of olive oil. Add the chicken cubes and season with salt, pepper, and red pepper flakes. Cook the chicken for 7-10 minutes until it is cooked through.
Pour the honey sesame sauce into the pan with the cooked chicken. Simmer for 2 minutes, allowing the sauce to thicken.
Add the chicken to the containers, drizzle with the sauce, and garnish with sesame seeds if desired.
