Prepare quick, sweet, and savory honey garlic chicken bites served over steamed rice with a side of sesame vegetables.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings
Category:Dinner
Method:Skillet Cooking
Cuisine:Asian Inspired
Diet:Low Fat
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1/2 cup low-sodium soy sauce
1/2 cup honey
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup water
2 tablespoons cornstarch
4 cups cooked jasmine rice
2 cups broccoli florets
1 cup sliced carrots
1 teaspoon sesame oil
1 teaspoon sesame seeds, for garnish
Instructions
In a small bowl, whisk together the water and cornstarch to create a slurry. Set aside.
In a medium skillet over medium-high heat, add the olive oil. Add the chicken pieces and cook until browned on all sides and cooked through, about 6 to 8 minutes. Remove chicken from the skillet and set aside.
In the same skillet, reduce heat to medium. Add the soy sauce, honey, minced garlic, and grated ginger. Bring the mixture to a simmer.
Slowly whisk the cornstarch slurry into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens to a glaze, about 1 to 2 minutes.
Return the cooked chicken bites to the skillet. Toss gently to coat all pieces evenly with the honey garlic glaze.
While the chicken is glazing, steam the broccoli and carrots until tender-crisp, about 5 minutes. Toss the steamed vegetables with sesame oil.
To assemble the bowls, divide the cooked jasmine rice among four bowls. Top the rice with the honey garlic chicken bites. Serve the sesame vegetables alongside the chicken. Garnish the chicken with sesame seeds.
Notes
For crispier chicken, you can dredge the raw chicken pieces lightly in flour before searing them in step 2.
If you prefer a thinner sauce, use only 1 tablespoon of cornstarch in the slurry.
Substitute brown rice for jasmine rice if desired.