Description
A quick and flavorful one-bowl meal featuring tender chicken, crisp vegetables, and savory sauce over steamed rice.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups cooked white rice
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tsp cornstarch mixed with 2 tbsp water
- 2 green onions, sliced
- 1 tbsp sesame seeds
Instructions
1. Prepare the Crust:
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, add broccoli, bell pepper, and carrot. Stir-fry for 4-5 minutes until crisp-tender. Add garlic and ginger, cooking for 1 minute until fragrant.
- Return chicken to the skillet. Stir in soy sauce, hoisin sauce, and sesame oil. Add the cornstarch slurry and cook until the sauce thickens, about 2 minutes.
- Serve the chicken and vegetable mixture over cooked rice. Garnish with green onions and sesame seeds.
Notes
You can customize the seasonings to taste.