| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
|
Ingredients
- 1 1/2 lbs Chicken Breast boneless and skinless
- 2 1/2 cups Broccoli Florets
- 3 cloves Garlic Fresh
- 1 tablespoon Ginger
- 1 1/2 cups Matchstick Carrots
- 1 each Zucchini
- 3 tablespoons Honey
- 1/2 cup Soy Sauce
- 1 teaspoon Black Pepper
- 3 tablespoons Brown Sugar
- 1 1/2 tablespoons Corn Starch
- 1 tabelspoons Sesame Seeds
- 3 1/2 tablespoons Olive Oil
- 1 tabelspoon Rice Wine Vinegar
- 1/2 cup Water
- 1 1/2 cup White Rice
Ingredients
|
Instructions
- For sauce: In small pan, whisk soy sauce, 1/4 cup water, brown sugar, honey, garlic. ginger, and rice wine vinegar. Bring mixture to a light boil over medium heat. Separately whisk corn starch and 2 tablespoons water and add to sauce.Reduce heat slightly and allot to boil 1 minute stirring constantly and remove from heat.
- For chicken: brush both sides of chicken with olive oil and season with salt and pepper. Bake until cooked, remove and dice.
- Vegetables: Heat in remaining 2 tablespoons oil and saute for 4-5 minutes until crisp.
- Layer chicken and vegetables over rice and drizzle with sauce