Recipe Instructions:
Ingredients
Honey Sesame Sauce:
0.13 cup chicken stock or water
0.13 cup reduced sodium soy sauce
0.13 cup honey (or maple syrup)
0.5 tablespoon sesame oil
0.25 teaspoon red pepper flakes
0.5 teaspoon cornstarch
Chicken Lunch Bowls:
0.38 cup rice (uncooked; or roughly 2 cups cooked)
1 tablespoons olive oil (divided)
1.5 cups broccoli (chopped into small pieces)
1.5 cups snap peas (ends trimmed)
1 large chicken breasts (cut into 1 inch cubes)
salt & pepper
sesame seeds (garnish)
Instructions
Shake together all honey sesame sauce ingredients and set aside.
Cook rice according to package instructions. Divide between 4 storage containers.
Heat 1 tablespoon olive oil in a large pan. Add broccoli and snap peas. Cook for 5-7 minutes, until bright green and tender. Add to the rice in the storage containers.
Add remaining 1 tablespoon olive oil to pan. Add the chicken to the pan. Season with salt and pepper, and red pepper flakes (if desired). Cook for 7-10 minutes, until cooked through.
Add the sauce to the pan and simmer for 2 minutes, until thickened.
Add the chicken to the lunch containers and drizzle with sauce. Garnish with sesame seeds if desired.
Store in the fridge for up to 4 days. Reheat to serve.
Notes
* If you are looking for ways to lighten this recipe up, try halving the sauce or swap part of the rice for cauliflower rice
