Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch pieces
  • 2 tbsp cornstarch
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 1/4 cup low-sodium soy sauce
  • 3 tbsp raw honey
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp sriracha
  • 3 cups cooked jasmine rice
  • 1 cup steamed broccoli florets
  • 2 green onions, thinly sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. In a medium bowl, toss the bite-sized chicken pieces with cornstarch, sea salt, and black pepper until evenly coated and matte.
  2. Heat avocado oil in a large non-stick skillet over medium-high heat. Add chicken in a single layer and sear undisturbed for 3 minutes. Flip and cook for 2 more minutes until golden brown. Remove chicken from the pan and set aside.
  3. Reduce heat to medium. In the same skillet, whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sriracha.
  4. Simmer the sauce for 1-2 minutes until it begins to bubble and thicken. Return the chicken to the pan and toss to coat thoroughly in the emulsion until the glaze is thick and sticky.
  5. Divide cooked jasmine rice and steamed broccoli into four bowls. Top with the sticky chicken, then garnish with sliced green onions and toasted sesame seeds.