Ingredients:

  • 1 lb chicken breast, cubed into 1-inch pieces
  • 2 cups cooked brown rice or quinoa
  • 1 tbsp avocado oil or olive oil
  • 2 cups broccoli florets, bite-sized
  • 1 cup red bell pepper, sliced
  • 1 cup carrots, thinly sliced into coins
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp honey or maple syrup
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Heat the oil in a large non-stick skillet or wok over medium-high heat until it shimmers. Add the chicken cubes in a single layer and sear undisturbed for 3-4 minutes until a golden-brown crust forms. Flip and cook for another 3 minutes until cooked through. Remove chicken from the pan and set aside on a plate.
  2. In the same pan, add the carrots and broccoli. Stir-fry for 4-5 minutes. Add the sliced red bell peppers, minced garlic, and grated ginger. Sauté for another 2-3 minutes until fragrant and vegetables are vibrant but still crisp-tender.
  3. Return the seared chicken to the pan. Pour in the soy sauce, honey, and sesame oil. Stir in the cornstarch slurry (cornstarch whisked with cold water). Toss continuously for 1-2 minutes until the sauce thickens into a velvety glaze.
  4. Divide the cooked brown rice or quinoa into four bowls and top with the chicken and vegetable mixture.