Honey Sesame Chicken Lunch Bowls

• Gluten free

• Meat

  • 2 Chicken breasts, large

• Produce

  • 3 cups Broccoli
  • 3 cups Snap peas

• Condiments

  • 1/4 cup Honey
  • 1/4 cup Soy sauce

• Pasta & Grains

  • 3/4 cup Rice

• Baking & Spices

  • 1 tsp Cornstarch
  • 1/2 tsp Red pepper flakes
  • 1 Red pepper flakes
  • 1 Salt & pepper
  • 1 Sesame seeds

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tbsp Sesame oil

• Liquids

  • 1/4 cup Chicken stock or water

Found on sweetpeasandsaffron.com

Ingredients

• ¼ cup chicken stock or water
• ¼ cup soy sauce (I use reduced sodium)
• ¼ cup honey
• 1 tablespoon sesame oil
• ½ teaspoon red pepper flakes
• 1 teaspoon cornstarch
• ¾ cup uncooked rice
• 1 tablespoon olive oil
• 3 cups broccoli, chopped into small pieces
• 3 cups snap peas, cut into small pieces
• 2 large chicken breasts, cut into small pieces
• salt & pepper
• red pepper flakes (optional)
• sesame seeds (garnish)

Directions

• Shake together all honey sesame sauce ingredients and set aside.
• Cook rice according to package instructions. Divide between 4 storage containers.
• Heat olive oil in a large pan. Add broccoli and snap peas. Cook for 5 or so minutes, until bright green and tender. Add to the rice in the storage containers.
• Add additional olive oil if necessary. Add the chicken to the pan. Season with salt and pepper, and red pepper flakes (if desired). Cook for 7 or so minutes, until cooked through.
• Add the sauce to the pan and simmer for 2 minutes, until thickened.
• Add the chicken to the lunch containers and drizzle with sauce. Garnish with sesame seeds if desired.
• Store in the fridge for up to 4 days. Reheat to serve.

Nutrition