YOUR SOLIN GENERATED RECIPE
Crispy Honey-Garlic Chicken Bowls
Pan-seared chicken breast tossed in a sticky honey-garlic glaze, served over fluffy jasmine rice with vibrant steamed broccoli and crisp peppers.
INGREDIENTS
5.5 oz Chicken breast
1 tsp Arrowroot starch
0.5 tbsp Extra virgin olive oil
1 tbsp Honey
1 tbsp Tamari
1 clove Garlic
0.5 tsp Fresh ginger
0.25 cup Cooked jasmine rice
1 cup Broccoli florets
0.5 cup Red bell pepper
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Place the broccoli florets and sliced red bell peppers in a steamer basket over boiling water and steam for 5 minutes until tender-crisp.
Cut the chicken breast into bite-sized cubes and place them in a bowl.
Toss the chicken with sea salt, black pepper, and arrowroot starch until evenly coated.
Heat the olive oil in a large skillet over medium-high heat and add the chicken, searing until golden brown and cooked through.
In a small jar, whisk together the honey, tamari, minced garlic, and grated fresh ginger.
Pour the honey-garlic sauce into the skillet with the chicken and simmer for 1-2 minutes until the glaze is thick and glossy.
Assemble the bowls by placing the cooked jasmine rice at the base, followed by the steamed vegetables.
Top the rice and vegetables with the glazed chicken and any remaining sauce from the pan.