Ingredients
Scale
- 1 lb chicken thighs or breasts, boneless, skinless
- 2 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 green onions, sliced
- 1 cup cooked brown rice or quinoa
- sesame seeds (optional, for garnish)
Instructions
- Cut the chicken into bite-sized pieces and set aside.
- Whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl.
- Heat a splash of oil in a large skillet over medium-high heat. Once hot, add the chicken pieces and cook until browned, about 5-7 minutes.
- Add the sliced red bell pepper, broccoli florets, and snap peas. Cook for an additional 3-5 minutes until the vegetables are tender-crisp.
- Pour the prepared sauce over the chicken and veggies, stirring to coat everything evenly. Cook for another 2-3 minutes until the sauce thickens.
- Prepare your brown rice or quinoa according to package instructions.
- Scoop cooked rice or quinoa into bowls and top with the sticky chicken and vegetable mixture.
- Garnish with sliced green onions and sesame seeds.
Notes
Marinate the chicken in the sauce mixture for 30 minutes before cooking for extra flavor. Use any vegetables you have on hand or go for a low-carb option with cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg