Honey Garlic Chicken and Rainbow Veggie Stir-Fry

Ingredients

• 600 g Chicken breast, cubed
• 600 g Cooked Jasmine rice
• 300 g Broccoli florets
• 1 pcs Red bell pepper, sliced
• 2 pcs Carrots, julienned
• 60 ml Soy sauce, low sodium
• 45 ml Honey
• 3 cloves Garlic, minced
• 1 tsp Ginger, grated
• 15 ml Sesame oil
• 1 tsp Cornstarch

Instructions

1. 1In a small bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, and cornstarch to create the sauce.
2. 2Heat half of the sesame oil in a large skillet or wok over medium-high heat.
3. 3Add the cubed chicken and cook for 5-7 minutes until golden brown and cooked through; remove and set aside.
4. 4Add the remaining oil to the same pan and toss in the broccoli, bell pepper, and carrots. Stir-fry for 4-5 minutes until tender-crisp.
5. 5Return the chicken to the pan and pour the sauce over the mixture.
6. 6Toss everything together for 1-2 minutes until the sauce thickens and coats the chicken and vegetables beautifully.
7. 7Divide the cooked rice into four meal-prep containers and top with even portions of the honey garlic chicken and vegetable mixture.
8. 8Optional: Garnish with sesame seeds or sliced green onions before sealing the lids.