Chicken:
Chicken breasts (730g)
Oil (spray)
Salt (2 tsp)
Black pepper (2 tsp)
Sauce:
Soy sauce (75g)
Chicken stock (35g)
Garlic (1 tsp – minced)
Ginger (1 tsp – minced)
Honey (1 tsp)
Chili flakes (pinch)
Cornstarch (1/2 tbsp)
Vegetables:
Carrots (90g)
Broccoli (185g)
Red bell pepper (185g)
Yellow onion (185g)
Green onion (3 tbsp)
Snap peas (227g)
Minced garlic (3 large cloves)
Other:
Rice (185g)
Green onion (optional – garnish)
1. To cook the rice, simply add the rice to a sauce pan and cover with the recommended amount of water (generally 2x the rice amount) – let simmer until done.
2. To prep the sauce, combine soy sauce, chicken stock, 1 tsp of honey, 1 tsp of minced garlic, 1 tsp of minced ginger, a pinch of red pepper flakes, then 1/2 tbsp of corn starch. Mix until well combined.
3. Dice up the chicken breasts into bite-sized pieces, then place in an oiled skillet set over medium-heat heat. Spray with olive oil then season with salt and black pepper, and let cook the chicken is cooked through. Remove from the skillet once done.
4. In the same pan on medium heat, spray with oil then toss in the snap peas and diced broccoli florets. Let sear until the develop some color, then toss in ~2 tbsp of water and cover to let steam until softened and the water is evaporated. Then toss in the sliced yellow onion and sliced bell pepper, and let sear until caramelized. And finally, toss in the garlic to toast for 30 seconds, before mixing together.
5. Turn the heat off, then add in your sauce and cooked chicken, and mix until well combined.
6. To prep, add the stir fry to one side of each of your containers, then add your cooked rice to the other side. Spoon over the remaining juices/sauce, then optionally top with sliced green onion. Enjoy 🙂
