Honey Lemon Chicken and Broccoli Bowls
User Reviews
4.6
27 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Asian
Honey Lemon Chicken and Broccoli Bowls
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A takeout favorite that is sure to be a hit with the entire family! Plus, that lemon glaze is TO. DIE. FOR.
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Ingredients
- 1 cup white rice
- 12 ounces broccoli about 2-3 cups, florets
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 green onion thinly sliced
- ¼ teaspoon sesame seeds
For the lemon glaze
- ½ cup chicken stock
- ¼ cup pineapple juice
- lemon juice of 1
- ¼ cup honey
- 1 tablespoon soy sauce reduced sodium
- 1 tablespoon apple cider vinegar
- 1 tablespoon ginger freshly grated
- 3 cloves garlic minced
- 1 tablespoon cornstarch
- 1 teaspoon sriracha optional
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
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