Ingredients
2 lbs boneless skinless chicken thighs 2 Tbsp honey 1 Tbsp fish sauce 1 Tbsp soy sauce 1 1/4 cups Jasmine rice 2 cups chicken broth 2 large carrots 2 large hands full sugar snap peas 4 Tbsp honey 1 Tbsp fish sauce 1 Tbsp soy sauce 4 Tbsp rice vinegar 4 Tbsp sesame seeds
Instructions
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Cut chicken into cubes and marinate in 2 Tbsp honey, 1 Tbsp fish sauce and 1 Tbsp soy sauce for about 10 minutes.
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In the meantime, prepare rice with chicken broth instead of water. The amount of broth will depend on the type of rice you use. Follow instructions of the packaging and simply replace water and salt recommendation by broth.
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If you are a fast veggie chopper, preheat a large pan over medium heat. If you are a slow veggie chopper wait with preheating until after you've chopped one of the two veggies.
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Peel carrots and cut into thin stripes and cut off ends on sugar snap peas and cut in half vertically.
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Sautée vegetables in dry preheated pan until desired doneness. For me that's about 3-4 minutes so they stay crunchy and vibrant. Remove vegetables from pan and set aside. Put pan back on burner.
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Add a splash of oil to the pan and cook chicken cubes IN 2-3 BATCHES (important!). About 2 minutes per side. Remove from pan and set aside. Put pan back on burner.
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Add honey, fish sauce, soy sauce and rice vinegar to pan and bring to the bowl and let simmer stirring often until sauce thickens a little.
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Once sauce has thickened add chicken back in and let cook another minute or two.
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Then start building your bowls by evenly distributing rice, chicken and vegetables in air-tight sealable containers.
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Sprinkle chicken with sesame seeds, let cool completely. Once cool, seal with lid and store in refrigerator for up to 4 days.
Recipe courtesy of greenhealthcooking.com!
