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Ingredients
- 2 small chicken breasts , cut into 1/2 inch cubes
- 2 tbsp low sodium soy sauce or tamari
- 2 tbsp honey
- 2 cloves garlic , chopped
- 1 tbsp fresh ginger , minced
- 1 lime , juiced
- 1 tbsp sesame oil
- 1/2 cup brown rice
- 1 cup water
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 2 medium carrots , sliced
- 2 tsp sesame seeds
- 1 green onion/scallion , thinly sliced
Ingredients
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Instructions
- Add cubed chicken to a medium bowl, add soy sauce, honey, garlic, ginger, lime juice, and sesame oil. Let marinate for 20 minutes.
- Meanwhile, combine brown rice and water in a small saucepan over medium-high heat. Bring to a boil, reduce heat, and let simmer, covered, for 15-20 minutes.
- Add broccoli, cauliflower, and carrots to the pot, cover and cook for an additional 5 minutes or until vegetables are tender and the rice is fully cooked.
- Heat a nonstick frying pan over medium heat. Add the chicken, reserving the marinade.
- Cook for 4-5 minutes, stirring occasionally, until the chicken is no longer pink. Pour in remaining marinade, and cook for an additional 4-5 minutes, or until sauce has thickened. Add the sesame seeds.