Ingredients
1 1/2 lbs (680g) skinless chicken thighs, sliced into 1/2-inch strips
3 tbsp reduced-sodium soy sauce
2 tbsp natural peanut butter (unsweetened)
2 tbsp honey
3 cloves garlic, minced
1 tbsp fresh grated ginger
2 tbsp sesame oil
1 tbsp rice vinegar
1 tsp ground black pepper
1 tsp salt-free onion powder
1 cup jasmine rice, cooked
2 cups broccoli florets
2 tbsp vegetable oil (for cooking)
1/4 cup dark sesame seeds, toasted
2 green onions, thinly sliced (for garnish)
Instructions
Preheat oven to 375°F (190°C) and set rice to cook
Heat vegetable oil in a large skillet over medium-high heat
Add chicken in a single layer and cook until golden and nearly cooked through (4-5 minutes per side)
Sauté garlic and ginger in remaining oil for 30 seconds
Whisk together soy sauce, honey, peanut butter, rice vinegar, pepper, onion powder, and 2 tbsp water
Pour sauce over chicken and simmer 5-7 minutes until thickened and chicken is cooked through
Add broccoli to skillet and cook 2 minutes, then cover and let rest 10 minutes while chicken absorbs flavors
Sprinkle with sesame seeds and garnish with scallions before serving
Notes
Substitute tamari for gluten-free option
Use quinoa instead of rice for grain-free version
Scale chicken and rice portions for meal prep
Store leftovers in airtight containers for up to 3 days
Can add a splash of toasted sesame oil for extra flavor
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Stovetop
- Cuisine: Asian-American
- Diet: Low-fat, High-protein
Nutrition
- Serving Size: 1 main meal (with rice and broccoli)
- Calories: 420
- Sugar: 13g
- Sodium: 5000mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 60mg