Directions
- 1Cook the rice per package instructions.
- 2Season the chicken with salt, pepper and avocado oil.
- 3Whisk together soy sauce, honey, rice vinegar, minced ginger, minced garlic, red pepper flakes, cornstarch and water. Set aside.
- 4Heat avocado oil in a pan over medium heat. Add the chicken and cook until golden and fully cooked.
- 5Remove the chicken and set aside.
- 6Add the chicken broth to the pan to deglaze and get all the brown bits. Then add the teriyaki sauce. Stir until it thickens.
- 7Add the chicken back into the pan, and toss until fully coated. Cover with a lid and let it simmer for 5-6 minutes in the sauce. Reduce the heat to low, stirring if needed.
- 8Build your bowl with rice, carrots, avocado, green onions, Fresno pepper, add the chicken, drizzle some sauce. Garnish with sesame seeds and enjoy!
Ingredients
- 1 lb chicken thighs
- 1 tbsp avocado oil
- 0 salt
- 0 pepper
- 0.25 cup low sodium soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp minced ginger
- 2 cloves minced garlic
- 0.25 tsp red pepper flakes
- 1 tsp cornstarch
- 1 tbsp water
- 0.25 cup chicken broth
- 1 cup basmati rice
- 2 cups water
- 0 shredded carrots
- 0 edamame
- 0 avocado
- 0 green onions
- 0 red Fresno pepper
- 0 sesame seeds
Equipment
potpanwhisksmall bowl
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