Honey Teriyaki Chicken Rice Bowls

• Meat

  • 1 1/2 lbs Chicken breast, raw boneless tenders

• Produce

  • 2 cups Broccoli florets
  • 3/4 tsp Garlic powder
  • 1 tsp Ginger, ground
  • 2 Green onions, thin

• Condiments

  • 1 tbsp Honey
  • 1/2 cup Soy sauce, gluten-free

• Pasta & Grains

  • 2 cups Brown rice, instant

• Baking & Spices

  • 2 tbsp Coconut sugar
  • 1 1/2 tsp Cornstarch

• Oils & Vinegars

  • 2 tbsp Rice vinegar

• Liquids

  • 2 tbsp Water

• Other

  • Garnish, sesame seeds

Found on withsaltandwit.com

Description

Ingredients

• 1/2 cup soy sauce (gluten free if needed)
• 2 tablespoons water
• 2 tablespoons rice vinegar
• 2 tablespoons coconut sugar (or brown sugar)
• 1 tablespoon honey
• 3/4 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1 1/2 teaspoon cornstarch
• 1 1/2 pounds raw boneless chicken breast or tenders
• 2 cups uncooked instant brown rice
• 2 cups steamed broccoli florets
• 2 green onions, sliced thin
• Garnish, sesame seeds

Directions

• Sauce: In a small bowl, combine the sauce ingredients. Whisk well until all ingredients are incorporated. Set aside.
• Rice: In a medium saucepan, cook the rice according to the package instructions. During the last 7 minutes, add the broccoli and cook until tender crisp. Set aside and keep warm.
• Chicken: While rice cooks, in a large saute pan, preheat over medium-high heat. Spray with non-stick cooking spray.
• Add the chicken to the pan and cook until golden brown on one side, 3 minutes. Flip chicken and add the sauce ingredients. Cook the chicken until it is no longer pink and the sauce is thickened, 3 to 5 minutes.
• To serve, divide the rice and broccoli between 4 bowls. Top with chicken, sauce, green onions and sesame seeds, if desired.