Honey Sesame Chicken Bowls from Sweet Peas & Saffron
Honey Sesame Chicken Lunch Bowls
Blog: Sweet Peas and Saffron
Prep Time: 10 min
Cook Time: 20 min
I consider Denise the meal prep queen, which is something I often work on with my clients.
INGREDIENTS
Chicken Lunch Bowls
3/4 cup uncooked rice
1 tablespoon olive oil
3 cups broccoli chopped into small pieces
3 cups snap peas cut into small pieces
2 large chicken breasts cut into small pieces
salt & pepper
red pepper flakes optional
sesame seeds garnish
Honey Sesame Sauce
1/4 cup chicken stock or water
1/4 cup soy sauce I use reduced sodium
1/4 cup honey
1 tablespoon sesame oil
1/2 teaspoon red pepper flakes
1 teaspoon cornstarch
QUICK DIRECTIONS
Shake together all honey sesame sauce ingredients and set aside.
Cook rice according to package instructions. Divide between 4 storage containers.
Heat 1 tablespoon olive oil in a large pan. Add broccoli and snap peas. Cook for 5-7 minutes, until bright green and tender. Add to the rice in the storage containers.
Add remaining 1 tablespoon olive oil to pan. Add the chicken to the pan. Season with salt and pepper, and red pepper flakes (if desired). Cook for 7-10 minutes, until cooked through.
Add the sauce to the pan and simmer for 2 minutes, until thickened.
Add the chicken to the lunch containers and drizzle with sauce. Garnish with sesame seeds if desired.
Store in the fridge for up to 4 days. Reheat to serve.
