Description
This Honey Sesame Chicken Recipe is a flavorful and easy meal prep bowl featuring crispy pan-fried chicken coated in a sticky, sweet, and savory honey sesame sauce. Paired with jasmine rice and sautéed fresh vegetables like snow peas, Brussels sprouts, and carrots, this dish offers a balanced and delicious meal that is perfect for lunches or dinners throughout the week.
Ingredients
Chicken
- 1/3 cup cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 pounds boneless skinless chicken breasts, cubed (about 3 cups)
- 2 Tablespoons avocado oil
Sauce
- 1/3 cup honey
- 1 Tablespoon tomato paste
- 1 Tablespoon tamari or soy sauce or coconut aminos
- 1 teaspoon sesame oil
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 Tablespoon sesame seeds
Rice
- 1 cup dry jasmine rice
- 1 teaspoon lime juice
Veggies
- 2 Tablespoons avocado oil
- 1 cup snow peas
- 2 cups halved Brussels sprouts
- 1 cup shredded carrots
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 green onion stalk, chopped for garnish
Instructions
- Prepare the Chicken Coating: In a medium bowl, combine cornstarch, garlic powder, salt, and pepper. Add the cubed chicken breasts and toss them thoroughly until they are well coated with the seasoning mixture.
- Cook the Chicken: Heat 2 tablespoons of avocado oil in a large non-stick skillet over medium-high heat. Add the coated chicken pieces and pan-fry for 5-8 minutes on one side until golden brown. Flip and cook for another 5-8 minutes until the chicken is fully cooked through and crisp on the outside. Stir occasionally to break up the pieces once cooked. Transfer the chicken onto paper towels to drain off any excess oil.
- Prepare the Sauce: While the chicken cooks, mix the honey, tomato paste, tamari (or soy sauce/coconut aminos), sesame oil, ground ginger, salt, and sesame seeds in a large bowl. Reserve about 1/4 cup of this sauce for drizzling later.
- Coat the Chicken with Sauce: Add the drained chicken to the large bowl with the remaining sauce and toss well to ensure all pieces are fully coated in the honey sesame sauce.
- Sauté the Vegetables: In the same skillet, add more avocado oil and heat it to medium-high. Add snow peas and halved Brussels sprouts, cooking for approximately 15 minutes, stirring occasionally. Then add shredded carrots along with garlic powder, salt, and pepper. Continue to cook for an additional 4-5 minutes until the vegetables soften but still retain some bite.
- Cook the Rice: While the vegetables cook, prepare the jasmine rice according to package instructions. Once cooked, stir in the lime juice and fluff the rice with a fork.
- Assemble the Bowls: Divide the cooked jasmine rice evenly among 4 bowls. Add the sautéed vegetables and honey sesame chicken on top. Garnish each bowl with chopped green onions and drizzle with the reserved 1/4 cup sauce for extra flavor. Serve warm and enjoy your meal prep bowls!
Notes
- This recipe makes 4 large meal prep bowls or 5 medium bowls, perfect for weekly meal planning.
- Using avocado oil allows for a higher cooking temperature and a mild flavor that complements the dish.
- You can substitute tamari with soy sauce or coconut aminos for different dietary preferences.
- For added texture, sprinkle with toasted sesame seeds just before serving.
- Feel free to add or swap vegetables based on seasonality or preference; bell peppers or snap peas work well.
- Cook rice in advance to speed up meal prep time.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian-American
