Ingredients: For the Chicken:
1 1/2 lbs Chicken Breasts, Diced
2 1/2 Tbsp Cornstarch
Salt and Pepper to taste
For the Sauce:
3 Tbsp Sriracha Sauce
1/3 Cup Honey
3 Tbsp Butter, Melted
2 Tbsp Soy Sauce
1 tsp Garlic Powder
1 Cup Jasmine Rice
2 Heads of Broccoli
1 Tbsp Sesame Seeds
1/4 Cup Fresh Chives, Chopped
Set oven to 425F.
In a medium pot, add 2 cups of water to 1 cup of rice. Bring to a boil uncovered. Then, cover and place on low for 15 minutes. Set aside.
Chop broccoli into 1 inch pieces. Prepare a baking sheet with aluminum foil. Evenly distribute broccoli on sheet. Spritz with olive oil, salt & pepper to taste. Bake for 15 minutes.
Place a large sauce pan over medium heat.
Dice chicken into 1 inch pieces. Add to a medium bowl and season with salt and pepper. Add in cornstarch and toss until coated.
Spritz pan with olive oil. Add the chicken and cook stirring frequently, about 6-7 minutes or until chicken is no longer pink.
While the chicken is cooking, combine ingredients for sauce in a mixing bowl.
Once the chicken is cooked, add sauce to the pan and stir until coated. Allow sauce to simmer, stirring frequently, 3-4 minutes, or until the sauce has thickened.
Evenly distribute rice, broccoli and chicken into 5 separate containers.
Garnish with sesame seeds and freshly chopped chives.