Sesame Chicken Veggie Bowls
These Sesame Chicken Veggie Bowls offer a modern twist on a classic dish, combining savory soy sauce, fresh vegetables, and tender chicken for a balanced meal that is both nostalgic and energizing.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 large red bell pepper, sliced
- 1 cup carrots, matchstick cut
- 1 cup snap peas or snow peas
- 1/4 cup low-sodium soy sauce
- 3 tablespoons honey or maple syrup
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons toasted sesame oil
- Toasted sesame seeds and green onions for topping
Instructions
- Whisk together soy sauce, honey, ginger, garlic, and cornstarch in a small bowl until smooth.
- Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5-7 minutes. Remove and set aside.
- In the same skillet, add another tablespoon of sesame oil and sauté broccoli, bell peppers, carrots, and snap peas for 4-5 minutes until tender-crisp.
- Return chicken to the skillet, pour the sauce over the mixture, and toss for 1-2 minutes until the sauce thickens.
- Serve over rice or quinoa, garnished with sesame seeds and green onions.
Notes
Prep all ingredients before cooking to ensure a smooth process. Use high-heat oil if necessary and consider 'velveting' the chicken for extra tenderness.