Honey Lemon Chicken Bowls at home
- Yield 6
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
Honey Lemon Chicken Bowls at home is a chicken recipe on Avoteb. The yield on the card is 6. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 2 tablespoons olive oil or butter, divided
- 1 pound fresh asparagus*, cut into bite-sized pieces (ends trimmed)
- 2 cups chopped (small) broccoli florets
- Kosher salt and freshly-cracked black pepper
- 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 6 cups cooked rice or quinoa
- optional garnishes: toasted sesame seeds, lemon slices/wedges
- 1/4 cup chicken broth or water
- 1/4 cup freshly-squeezed lemon juice
- 1/4 cup honey
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- pinch of ground ginger
- 2 cloves garlic, pressed or minced
Method
Warm 1 tablespoon oil (or butter) in a large sauté pan or wok over a hot burner. Tip in the asparagus and broccoli, and season with salt and pepper. Sauté for 4-5 minutes, stirring occasionally, until tender. Move the asparagus and broccoli to a clean plate, and return the pan to the heat.
Tip in the remaining 1 tablespoon oil (or butter) to the pan, along with the chicken. Salt the chicken with salt and pepper. Sauté for 5-6 minutes, tossing occasionally, until the chicken is cooked through and no longer pink on the inside. Stir in the honey lemon sauce until the chicken is evenly coated, and cook for 1 minute or until the sauce comes to a let it bubble gently and thickens. Lift pan from heat.
Portion the rice, vegetables and chicken evenly between 6 food storage containers. Top with your desired garnishes. Then serve while it is hot, or cover and refrigerate for up to 4 days.
Beat all ingredients together in a small bowl or mason jar until combined.
