Ingredients
1.5 lbs boneless, skinless chicken breast, thinly sliced
4 cups cooked jasmine rice
2 cups broccoli florets
1 bell pepper, diced
2 medium carrots, julienned
1/4 cup soy sauce (halal certified)
3 tbsp toasted sesame oil
2 tbsp honey
2 tbsp rice vinegar
3 cloves garlic, minced
1 tbsp freshly grated ginger
1 tbsp cornstarch, dissolved in 2 tbsp water
2 tsp black sesame seeds, toasted (garnish)
Instructions
Heat 1 tbsp sesame oil in a large skillet over high heat
Add chicken and sauté 4-5 minutes until seared and cooked through
Transfer chicken to a plate, add 1 tbsp sesame oil to the pan
Add broccoli, bell pepper, and carrots. Stir-fry 3-4 minutes until crisp-tender
In a bowl, whisk soy sauce, honey, rice vinegar, garlic, ginger, and remaining 2 tbsp sesame oil
Pour sauce mixture into the pan with vegetables and simmer 2 minutes
Stir in cornstarch mixture and cook 1-2 minutes until sauce thickens
Return chicken to the pan, stir to coat. Serve immediately over hot rice with toasted sesame seeds
Notes
Marinate chicken in the sauce 20-30 minutes for better flavor absorption.
Use pre-cooked rice from a rice cooker to save time.
Swap soy sauce for tamari for gluten-free version.
Store leftovers refrigerated up to 3-4 days.
Adjust vegetable ratios based on preference or seasonality
- Prep Time: 15
- Cook Time: 15
- Category: Quick Chicken
- Method: Stir-Frying
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 15g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg