A sweet and spicy chicken dish served over rice with fresh veggies, perfect for weekly meal prep or quick dinners.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
1½ lbs boneless chicken thighs or breasts, diced
2 tbsp cornstarch
1 tbsp oil
½ tsp salt
¼ tsp black pepper
⅓ cup honey
2 tbsp soy sauce or tamari
2 tbsp rice vinegar or apple cider vinegar
1 tsp red pepper flakes (or to taste)
2 garlic cloves, minced
1 tsp grated fresh ginger
3 cups cooked rice (white or brown)
1 cup shredded carrots
1 cup thinly sliced cucumber
½ cup shredded red cabbage
2 tbsp chopped green onions
1 tsp sesame seeds (optional)
Instructions
-
Toss diced chicken with cornstarch, salt, and pepper.
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Heat oil in a skillet over medium-high. Cook chicken in batches until browned and fully cooked.
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In a small bowl, mix honey, soy sauce, vinegar, red pepper flakes, garlic, and ginger.
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Add sauce to the pan and stir to coat chicken. Simmer 2–3 minutes until thickened.
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Divide rice among bowls or containers. Add chicken and vegetables.
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Garnish with green onions and sesame seeds. Cool before storing.