Name: Honey-Chili Chicken and Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz raw chicken breast; 0.25 cup dry white rice; 1 cup raw broccoli florets; 1 tsp olive oil; 2 tsp honey; 1 tsp chili garlic sauce; 1 tbsp coconut aminos; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp sesame seeds

Instructions

Prep 10 min · Cook 15 min

In a small saucepan, combine the dry white rice with 0.5 cup of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.
While the rice cooks, cut the raw chicken breast into 1-inch bite-sized pieces and season evenly with sea salt and black pepper.
In a small bowl, whisk together the honey, chili garlic sauce, and coconut aminos until the glaze is smooth.
Place the raw broccoli florets in a steamer basket over boiling water and steam for 4-5 minutes until they are vibrant green and crisp-tender.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and sauté for 6-8 minutes, turning occasionally, until golden brown and cooked through.
Pour the honey-chili glaze into the skillet with the chicken. Toss continuously for 1-2 minutes until the sauce bubbles and thickens into a glossy coating.
Fluff the cooked rice with a fork and plate it alongside the steamed broccoli. Top with the glazed chicken and garnish with sesame seeds.

Nutrition

Ingredients

Instructions

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