Description
A cozy, nutritious meal perfect for fall, featuring tender chicken, savory sauces, and fresh vegetables.
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 cup brown rice or quinoa
- 1 cup low-sodium chicken broth
- 1 cup mixed vegetables (like bell peppers, carrots, and broccoli)
- 2 tablespoons honey or maple syrup
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- Green onions and sesame seeds for garnish
Instructions
- Prepare the rice: Begin by cooking your brown rice or quinoa according to package instructions, using chicken broth in place of water for added flavor.
- Marinate the chicken: In a bowl, combine honey, soy sauce, sesame oil, garlic, and ginger. Add the chicken thighs, ensuring they are coated well. Allow to marinate for at least 15 minutes.
- Cook the chicken: Heat a skillet over medium-high heat. Add the marinated chicken, cooking for about 5-7 minutes per side until fully cooked through and sticky.
- Sauté the vegetables: In the same skillet, add your mixed vegetables. Sauté for 3-4 minutes until tender yet still crisp.
- Assemble the bowls: Serve a scoop of rice or quinoa topped with the sticky chicken and sautéed vegetables. Garnish with sliced green onions and sesame seeds.
Notes
Use quality chicken for best flavor. Customize vegetables and add spices as desired for your taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian