Description
For the Chicken:
2 boneless, skinless chicken breasts, diced
2 tbsp soy sauce
1 tbsp honey
1 tbsp sriracha
1 tbsp grated ginger
2 cloves garlic, minced
1 tbsp sesame oil
For the Bowl:
2 cups cooked jasmine rice
1 cup steamed broccoli florets
1/2 cup shredded carrots
1/2 avocado, sliced
2 tbsp chopped green onions
1 tbsp sesame seeds
For the Honey-Ginger Sauce:
2 tbsp honey
1 tbsp soy sauce
1 tsp sriracha (adjust to taste)
1 tsp grated ginger
1 tsp rice vinegar
Directions:
Marinate the Chicken:
In a bowl, combine soy sauce, honey, sriracha, ginger, and garlic. Add the diced chicken and toss to coat. Let marinate for 15 minutes.
Cook the Chicken:
Heat sesame oil in a skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until browned and cooked through.
Prepare the Sauce:
In a small bowl, whisk together honey, soy sauce, sriracha, ginger, and rice vinegar. Drizzle over the cooked chicken.
Assemble the Bowl:
Divide the cooked rice into bowls. Top with the spicy honey-ginger chicken, steamed broccoli, shredded carrots, and avocado slices.
Garnish & Serve:
Sprinkle with chopped green onions and sesame seeds. Serve warm and enjoy!
Prep Time: 15 minutes Cooking Time: 15 minutes Total Time: 30 minutes Kcal: 450 per serving Servings: 2
