Honey Lemon Chicken and Broccoli Bowls
User Reviews
4.6
27 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Course
Main Course
-
Cuisine
Asian
Honey Lemon Chicken and Broccoli Bowls
Report
A takeout favorite that is sure to be a hit with the entire family! Plus, that lemon glaze is TO. DIE. FOR.
Share:
Ingredients
- 1 cup white rice
- 12 ounces broccoli florets about 2-3 cups
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper to taste
- 1 green onion thinly sliced
- ¼ teaspoon sesame seeds
For the lemon glaze
- ½ cup chicken stock
- ¼ cup pineapple juice
- Juice of 1 lemon
- ¼ cup honey
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon freshly grated ginger
- 3 cloves garlic minced
- 1 tablespoon cornstarch
- 1 teaspoon Sriracha optional
Add to Shopping List
Instructions
- In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.
- Place broccoli florets into a steamer or colander set over a pan of boiling water. Cover and steam for 5 mins, or until cooked through and vibrant green; set aside.
- Heat olive oil in a large skillet over medium high heat.
- Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 2-3 minutes; set aside.
- To make the glaze, stir in chicken stock, pineapple juice, lemon juice, honey, soy sauce, vinegar, ginger, garlic, cornstarch and Sriracha in the skillet. Bring to a boil; reduce heat and simmer until slightly thickened, about 4-5 minutes. Stir in chicken and gently toss to combine.
- Serve chicken immediately with rice and broccoli, garnished with green onion and sesame seeds, if desired.
Genuine Reviews
User Reviews
Overall Rating
4.6
27 reviews
Excellent
Other Recipes
You'll Also Love
Tofu and Charred Broccoli Bowls with Kimchi–Miso Dressing
Asian, American, Vegetarian, Vegan, gluten-free
5.0
(6 reviews)
