Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- 2 tbsp cornstarch
- 2 tbsp avocado oil, divided
- 3 tbsp reduced-sodium soy sauce (or tamari for gluten-free)
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- 1 cup broccoli florets
- ½ cup shelled edamame, thawed
- 1 cup cooked brown rice, for serving
- 1 tsp toasted sesame seeds
- Sliced scallions, for garnish
Instructions
- Preheat oven to 425°F (220°C). Toss chicken cubes with cornstarch in a bowl.
- Heat 1 tbsp oil in a large oven-safe skillet over medium-high heat. Add chicken in a single layer and cook 3–4 mins per side until golden. Transfer skillet to oven and roast 8–10 mins until internal temp reaches 165°F.
- In a small bowl, whisk soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic.
- Remove skillet from oven. Add broccoli and edamame to skillet, then pour sauce over. Return to oven, bake 5 mins until broccoli tender-crisp.
- Serve over brown rice, garnished with sesame seeds and scallions.
Notes
- For crispier chicken, broil 2 minutes after adding sauce.
- Meal prep tip: Store components separately—rice in one container, chicken & veggies in another—for up to 4 days.
- Swap broccoli for snap peas or bok choy for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Roasting, Stir-frying
- Cuisine: Asian-inspired
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl (about 1¼ cups)
- Calories: 340 Kcal
- Sugar: 9g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 31g
- Cholesterol: 70mg
