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Honey Sesame Chicken Bowls

Total Time 1 hour
Servings 4

Ingredients

  • 400 g Sicín Sásta chicken breast
  • 1/3 cup cornstarch
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 medium boneless skinless chicken breasts cubed
  • ¼ cup avocado oil

Sauce:

  • 60 g honey
  • 1 tbsp tomato paste
  • 1 tbsp tamari
  • 1 tsp sesame oil
  • 1 tsp ground ginger
  • ¼ tsp salt
  • 1 tbsp sesame seeds

Rice:

  • 1 cup jasmine rice
  • 1 tsp lime juice

Veggies:

  • 2 tbsp avocado oil
  • 250 g sugar snap peas
  • 200 g Brussels sprouts halved
  • 2 large carrots shredded
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp pepper

Garnish:

  • 1 lime cut into wedges

Instructions

  • Combine cornstarch, garlic powder, salt, and pepper in a medium bowl.
  • Add the cubed chicken and toss until well-coated.
  • Heat avocado oil in a large, non-stick skillet over medium-high heat and add the chicken.
  • Pan-fry the chicken for 5-8 minutes before flipping and cooking for another 5-8 minutes until golden brown and fully cooked.
  • Remove the chicken and drain on a paper towel.
  • Mix all the sauce ingredients in a large bowl, setting aside ¼ cup of the sauce.
  • Add the chicken to the bowl with the sauce and toss to coat.
  • Heat more avocado oil in the pan and add the snow peas and Brussels sprouts, cooking for about 15 minutes.
  • Add shredded carrots, garlic powder, salt, and pepper, and cook for another 4-5 minutes until veggies start to soften.
  • Cook jasmine rice according to package instructions, add lime juice, and fluff with a fork.
  • Assemble bowls by dividing the rice, veggies, chicken, and lime wedges. Drizzle with the remaining sauce.

Notes