🛒Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups cooked brown rice
- 1 red bell pepper, diced
- 1 cup broccoli florets
- 1 carrot, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 green onions, sliced
- 1 tablespoon sesame seeds
🔧Kitchen Tools Needed
- large skillet
- cutting board
- knife
- small bowl
- whisk
📝Instructions
- 1
In a large skillet, heat olive oil over medium-high heat.
- 2
Season the chicken pieces with garlic powder, onion powder, paprika, salt, and pepper.
- 3
Add the chicken to the skillet and cook for 6-8 minutes, until the chicken is browned and cooked through. Remove from the skillet and set aside.
- 4
In the same skillet, add red bell pepper, broccoli, and carrot. Sauté the vegetables for about 4-5 minutes until they are tender-crisp.
- 5
In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil.
- 6
Return the chicken to the skillet and pour the sauce over the chicken and vegetables. Stir well to combine and cook for another 2-3 minutes, allowing the sauce to thicken slightly.
- 7
Divide the cooked brown rice into bowls and top with the chicken and vegetable mixture.
- 8
Garnish with sliced green onions and sesame seeds before serving.
🥗Nutrition Information
⚡Calories per serving: 450
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs can be used for a juicier texture. Adjust the cooking time as needed to ensure they are cooked through.
Can I add other vegetables?
Absolutely! Feel free to add or substitute vegetables like snap peas, zucchini, or mushrooms based on your preference.
