Asian Style Chicken, Veggies, and Rice Meal Preps

• Meat

  • 10 Chicken tenders or 4-5 breasts

• Produce

  • 2 cups Baby carrots
  • 1 large clove Garlic
  • 1 Powdered garlic

• Condiments

  • 4 tbsp Hoisin sauce
  • 1/2 cup Soy sauce, low sodium

• Pasta & Grains

  • 1 1/2 cups Basmati rice, brown

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1 tsp Corn starch
  • 1 Pepper
  • 1 Powdered ginger
  • 1 Sesame seeds

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tsp Sesame oil

• Other

  • 2-3 cups broccoli florets or steam-fresh style bag

Found on reciperighter.com

Description

Ingredients

• 10 chicken tenders or 4-5 breasts
• 1 ½ cups uncooked brown basmati rice
• 2 cups baby carrots
• 2-3 cups broccoli florets or steam-fresh style bag
• 1 TBS olive oil
• 1 large clove of garlic, minced
• ½ cup low sodium soy sauce
• 4-5 TBS hoisin sauce
• 2 TBS brown sugar
• 1 tsp sesame oil
• 1-2 tsp corn starch
• Powdered ginger
• Powdered garlic
• Pepper
• Sesame seeds

Directions

• Start by boiling 3 cups of water (or double the amount of rice you want to cook). Add the rice to boiling water, turn down to simmer, cover and let cook as package directs.
• Cut chicken tenders for breasts into bite sized pieces, scissors work well. Lightly season with garlic powder, ginger powder, and pepper. Add to a pan over medium to medium-high heat with a TBS of olive oil. Cook until lightly browned.
• While chicken cooks begin your sauce. Add the soy sauce, sesame oil, hoisin sauce, brown sugar, minced garlic, and a touch of powdered ginger to a pan over LOW heat (be careful not to burn the sauce). Once the sauce is warmed, add 1-2 tsp of corn starch to just enough cold water to dissolve it. Once dissolved add it to the sauce while stirring. The sauce should start to tighten up a bit once cooked a little longer. If it is not as tight as you wish repeat. Test for taste, adjust if needed, and remove from heat.
• Steam your carrots and broccoli.
• Add cooked chicken to the sauce and coat well.
• You can either plate it for dinner or divide it into meal prep containers (made 6). There should be enough sauce left over to add a little extra to each container.