Honey Sesame Chicken Recipe (Easy Meal Prep Bowl)

Ingredients

Chicken

•  1/3 cup cornstarch
•  1 teaspoon garlic powder
•  1/2 teaspoon salt
•  1/4 teaspoon pepper
•  2 medium boneless skinless chicken breasts, cubed (about 3 cups or 1 1/2 lbs)
• 1/4 cup olive oil
  

Sauce

•  1/3 cup honey
• 1 Tablespoon tomato paste
• 1 Tablespoon tamari (or soy sauce/coconut aminos)
•  1 teaspoon sesame oil
•  1 teaspoon ground ginger
• 1/4 teaspoon salt
•  1 Tablespoon sesame seeds

Rice

•  1 cup jasmine rice
•  1 teaspoon lime juice

Veggies

•  2 Tablespoons olive oil
•  1 cup snow peas
•  2 cups halved Brussels sprouts (used broccoli)
  
• 1 cup shredded carrots
• 1/2 teaspoon garlic powder
•  1/2 teaspoon salt
• 1/4 teaspoon pepper
•  1 green onion stalk, chopped (for garnish)

Instructions

• In a medium bowl combine cornstarch, garlic powder, salt, and pepper.
• Add in the cubed chicken and toss until well coated.
• In a large non-stick skillet, add the avocado oil, heat over medium-high heat, and add in your chicken.
• Let pan fry for 5-8 minutes before flipping and cooking for another 5-8 minutes until the outsides are golden brown and the chicken is fully cooked. Once cooked stir a bit to break up the pieces.
• Transfer to a paper towel to allow any excess oil to drip off.
• While the chicken cooks – In a large bowl mix your sauce ingredients. Set aside about 1/4 cup of the sauce.
• Once the oil has dripped off the chicken add to the large sauce bowl and toss/mix until fully coated.
• Add more avocado oil to the pan and bring up to medium-high heat.
• Add in the snow peas and Brussels sprouts, cooking for about 15 minutes.
• Add the shredded carrots and seasonings, then cook for another 4-5 minutes, stirring occasionally, until the veggies start to soften.
• While the veggies cook, cook rice according to instructions, add lime juice, and fluff before adding to prep bowls.
• Assemble the bowls – evenly divide the cooked rice, veggies, chicken, and top with chopped green onions. Drizzle each bowl with the extra sauce and enjoy!

Recipe and image courtesy of Jar Of Lemons