Cook time is with raw brown rice to cooked rice. Cook time will be significantly less if using an instant rice or white rice. Be sure to adjust the rice to water ratio (1:1) for plain white rice.
The Sesame Oil is only for flavor. A little can go a long way and quickly become overbearing or make the dish greasy.
Rinse rice to remove starch. Rinse for 1-3 minutes.
a. Add chicken broth, water, rice, pinch of salt, and a drizzle of Avocado Oil (my new favorite cooking oil!) to a sauce pan.
Bring to a boil, then reduce to a simmer. Cover and simmer for 45 minutes. DO NOT OPEN THE LID!!!!
Once 45 minutes is up, remove from heat and allow to sit 5-10 minutes before fluffing.
b. If using a rice cooker, follow the directions above. Set & forget until fluffing.
While the rice cooks, generously salt the chicken on both sides. Allow it to sit for 15-20 minutes.
Pat the chicken dry with a paper towel before cubing.
Separate the yolk and discard. Whip the egg white until frothy. Toss the chicken in the egg whites. Throw in a pinch of black pepper & salt.
Combine honey, sriracha, rice vinegar, sesame oil, and sesame seeds in a large bowl. Combine until honey is completely dissolved.
**I started with 1 Tbsp and added more after tasting. Always taste before adding more!!**
Heat Avocado Oil, and 1tsp of Sesame Oil in a cast iron skillet (I love cooking in mine!)
Brown the chicken in 2 batches to avoid crowding the pan. Remove and add more oils. Brown 2nd batch.
Toss cooked chicken in the honey-sriracha sauce and set aside.
Throw broccoli into the skillet, and drizzle with Avocado Oil, 1 tsp of Sesame Oil, and pinch of Salt & Pepper. Toss and stir to avoid burning. Add the remaining honey-sriracha sauce, if desired.
Serve in a bowl and sprinkle sesame seeds on top or drizzle more sriracha on top.
ENJOY!
4 servings
1 Bowl
- Amount per serving
- Calories428
- % Daily Value *
- Total Fat 9.5g13%
- Saturated Fat 2g10%
- Cholesterol 124mg42%
- Sodium 570mg25%
- Total Carbohydrate 41g15%
- Dietary Fiber 4g15%
- Total Sugars 12g
- Protein 42g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Rinse rice to remove starch. Rinse for 1-3 minutes.
a. Add chicken broth, water, rice, pinch of salt, and a drizzle of Avocado Oil (my new favorite cooking oil!) to a sauce pan.
Bring to a boil, then reduce to a simmer. Cover and simmer for 45 minutes. DO NOT OPEN THE LID!!!!
Once 45 minutes is up, remove from heat and allow to sit 5-10 minutes before fluffing.
b. If using a rice cooker, follow the directions above. Set & forget until fluffing.
While the rice cooks, generously salt the chicken on both sides. Allow it to sit for 15-20 minutes.
Pat the chicken dry with a paper towel before cubing.
Separate the yolk and discard. Whip the egg white until frothy. Toss the chicken in the egg whites. Throw in a pinch of black pepper & salt.
Combine honey, sriracha, rice vinegar, sesame oil, and sesame seeds in a large bowl. Combine until honey is completely dissolved.
**I started with 1 Tbsp and added more after tasting. Always taste before adding more!!**
Heat Avocado Oil, and 1tsp of Sesame Oil in a cast iron skillet (I love cooking in mine!)
Brown the chicken in 2 batches to avoid crowding the pan. Remove and add more oils. Brown 2nd batch.
Toss cooked chicken in the honey-sriracha sauce and set aside.
Throw broccoli into the skillet, and drizzle with Avocado Oil, 1 tsp of Sesame Oil, and pinch of Salt & Pepper. Toss and stir to avoid burning. Add the remaining honey-sriracha sauce, if desired.
Serve in a bowl and sprinkle sesame seeds on top or drizzle more sriracha on top.
ENJOY!