Ingredients
– 1.5 lbs (about 680 grams) skinless chicken breasts cut into bite-sized pieces for even cooking
– 1/4 cup flour for coating the chicken to create a light, crispy exterior
– 1/2 teaspoon salt to season the chicken and enhance overall flavor
– 1/2 teaspoon black pepper adds a subtle kick to the chicken coating
– 2 tablespoons oil for sautéing the chicken until it’s cooked through and golden
– 1 teaspoon arrowroot powder (or cornstarch) to thicken the sauce and give it a glossy finish
– 1/3 cup reduced sodium soy sauce provides umami depth in the sauce
– 1/2 cup honey brings natural sweetness and helps the sauce caramelize
– 1 teaspoon sesame oil adds a nutty aroma to the sauce
– 2 tablespoons rice vinegar balances the sweetness with a tangy note
– 6 minced garlic cloves infuses the sauce with bold, aromatic flavor
– 1 tablespoon fresh ginger (or 1 teaspoon dried ginger) adds zest and warmth to the mix
– 1 teaspoon sriracha for a hint of heat that enhances the overall profile
– 1/2 teaspoon garlic powder boosts the garlic taste without extra prep
– 1/2 teaspoon onion powder rounds out the seasonings with a savory touch
– Cooked white or brown rice to serve as the base for the bowls
– Steamed broccoli adds fresh veggies and nutrients to complete the meal
– Sesame seeds for topping and extra texture
– Spicy mayo to drizzle on top for added flavor
Instructions
1-Start by cutting 1.5 lbs (680 grams) of skinless chicken breasts into bite-sized pieces and coat them evenly in 1/4 cup flour mixed with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
2-Heat 2 tablespoons of oil in a skillet over medium heat and sauté the coated chicken for about 5-7 minutes until it’s cooked through and has a nice golden color.
3-In a separate bowl, whisk together 1 teaspoon arrowroot powder, 1/3 cup reduced sodium soy sauce, 1/2 cup honey, 1 teaspoon sesame oil, 2 tablespoons rice vinegar, 6 minced garlic cloves, 1 tablespoon fresh ginger, 1 teaspoon sriracha, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder to create the sauce.
4-Pour the sauce over the cooked chicken in the skillet and let it simmer on medium-low heat for about 5 minutes, stirring occasionally until the sauce thickens and coats the chicken beautifully.
5-While the sauce simmers, prepare your base by cooking white or brown rice and steaming some broccoli to add freshness and crunch.
6-Assemble the bowls by placing the saucy chicken over the rice, topping with steamed broccoli, a sprinkle of sesame seeds, and a drizzle of spicy mayo for extra flavor.
7-Serve immediately to enjoy the warm, sticky goodness, or let it cool for storage in an airtight container in the fridge for 2-3 days.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍚 For best results, serve immediately over hot rice to allow the sauce to coat everything perfectly
🌶️ Adjust the sriracha amount to control the spice level – add more for extra heat or omit for mild flavor
🥦 Add other vegetables like bell peppers, snap peas, or carrots to the pan during the last few minutes of cooking for added nutrition
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 27g
- Sodium: 850mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 52g
- Cholesterol: 110mg