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Honey Garlic Chicken Stir-Fry with Jasmine Rice Recipe

Name: Honey Garlic Chicken Stir-Fry with Jasmine Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 1/4 cups jasmine rice; 5 crowns broccoli; 1 1/4 lbs chicken thighs, boneless skinless; 3 eggs; 1/4 cup all-purpose flour; 3 cloves garlic; 1 medium bunch green onions (scallions); 1/4 cup honey; 1/4 cup soy sauce; 2 tablespoons toasted sesame oil; 2 tablespoons olive oil; 1 tablespoon rice vinegar; 1 tablespoon ginger, minced; 1/4 cup water; 1 tablespoon sesame seeds

Stashcook

This is a yummy dish with chicken and broccoli. It has a sweet and garlicky sauce. You cook rice, mix chicken with eggs and flour, and cook it all in a pan. Then you mix it all together and eat it!

Ingredients

1 1/4 cups jasmine rice

5 crowns broccoli

1 1/4 lbs chicken thighs, boneless skinless

3 eggs

1/4 cup all-purpose flour

3 cloves garlic

1 medium bunch green onions (scallions)

1/4 cup honey

1/4 cup soy sauce

2 tablespoons toasted sesame oil

2 tablespoons olive oil

1 tablespoon rice vinegar

1 tablespoon ginger, minced

1/4 cup water

1 tablespoon sesame seeds

Method

Rinse the jasmine rice in a strainer under cold water, then cook it with the right amount of water according to the package instructions.

In a bowl, beat the eggs. In another bowl, place the all-purpose flour.

Cut the chicken thighs into bite-sized pieces. Dip each piece in the egg, then coat with flour.

Chop the broccoli into florets and the green onions into small pieces. Mince the garlic and ginger.

In a bowl, mix the honey, soy sauce, sesame oil, rice vinegar, water, and minced ginger to make the sauce.

Heat olive oil in a skillet over medium-high heat. Cook the chicken until it's golden and cooked through, about 5-6 minutes. Remove the chicken and set aside.

In the same skillet, add a bit more oil if needed, and cook the broccoli until it's tender, about 4 minutes.

Add the garlic to the broccoli and cook for another minute.

Return the chicken to the skillet, pour in the sauce, and add half of the green onions. Cook until the sauce thickens slightly, about 2 minutes.

Serve the stir-fry over the cooked jasmine rice, garnished with sesame seeds and the remaining green onions.

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