Description

Japanese-inspired bowls with tender sautéed chicken and crisp vegetables in a savory-sweet glaze. High in protein and fiber, served over steamed white jasmine rice for a balanced, weeknight-friendly meal.

Ingredients

2 large chicken breasts, diced into 1-inch cubes
2 cups cooked white rice
1 cup broccoli florets
1 medium carrot, thinly sliced into coins
4 tablespoons soy sauce (low sodium recommended)
2 tablespoons honey
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
2 tablespoons water

Cook Mode Prevent your screen from going dark

Instructions

Heat 1 teaspoon sesame oil in a large skillet over medium-high heat
Add chicken and sauté 3-4 minutes until golden brown and nearly cooked through
Push chicken to one side, add remaining oil, and sauté broccoli and carrots 2-3 minutes
In a small bowl, whisk soy sauce, honey, ginger, garlic, and cornstarch
Pour sauce into skillet with chicken and vegetables, stir to coat evenly
Add water and simmer 2-3 minutes until sauce thickens and glazes ingredients
Serve over 2 cups of warm rice in separate bowls

Notes

Constantly stir glaze during simmering to prevent burning
Patience with sauce reduction creates restaurant-quality texture
Jasmine/basmati rice recommended for optimal flavor pairing

Prep Time: 10
Cook Time: 10
Category: Easy Chicken Dinner Recipes for Busy Nights
Method: Sautéing
Cuisine: Japanese-American