Description
A warm and satisfying meal with succulent chicken in a sweet and tangy sauce, perfect for busy weeknights and cozy weekend dinners.
Ingredients
- 1 pound chicken breast, cut into bite-sized pieces
- 1/4 cup soy sauce (or tamari for a gluten-free option)
- 2 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 cups broccoli florets
- 1 cup cooked brown rice or quinoa
- Sesame seeds and green onions for garnish
Instructions
- Marinate the chicken: In a bowl, mix the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Add the chicken pieces and marinate for at least 15 minutes.
- Cook the chicken: In a large skillet over medium heat, add the marinated chicken pieces (reserve the marinade for later). Cook until browned and cooked through, about 5-7 minutes.
- Add the broccoli: Toss in the broccoli florets and pour the reserved marinade over the chicken and broccoli. Cover to steam for about 2-3 minutes.
- Serve: Layer the cooked brown rice or quinoa in serving bowls. Spoon the sticky chicken and broccoli mixture on top.
- Garnish: Sprinkle sesame seeds and chopped green onions for extra flavor.
Notes
For deeper flavors, marinate the chicken for a few hours or overnight. Consider air frying the chicken for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian