Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 2 tbsp avocado oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/3 cup low-sodium soy sauce
  • 3 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp sriracha
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch dissolved in 1 tbsp cold water
  • 3 cups cooked brown rice
  • 4 cups broccoli florets, bite-sized
  • 2 large carrots, julienned
  • 2 stalks green onions, sliced
  • 1 tbsp sesame seeds

Instructions:

  1. Cube the chicken into uniform 1-inch pieces. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sriracha, minced ginger, minced garlic, and sesame oil.
  2. Heat avocado oil in a large non-stick skillet or wok over medium-high heat until shimmering.
  3. Add the chicken in a single layer. Let it sit undisturbed for 3-4 minutes to develop a golden-brown crust, then toss and cook for another 2-3 minutes until nearly cooked through.
  4. Pour the glaze mixture over the chicken and stir constantly for 2 minutes.
  5. Stir in the cornstarch slurry and simmer for an additional 60-90 seconds until the sauce transforms into a velvety, mahogany glaze that coats the chicken.
  6. Divide cooked brown rice, broccoli, and julienned carrots into four bowls. Top each with the sticky chicken and garnish with sliced green onions and sesame seeds.