Stashcook: Meal Planner & Recipe Keeper

Honey-Glazed Chicken & Veggie Stir Fry with Jasmine Rice Recipe

Name: Honey-Glazed Chicken & Veggie 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; 1 lb Brussels sprouts; 1 lb chicken thighs, boneless skinless; 3 cloves garlic; 2 tablespoons ginger, minced; 1 bunch green onions; 1/3 cup cashews, roasted unsalted; 1/4 teaspoon crushed red pepper flakes; 2 tablespoons honey; 3 tablespoons rice vinegar; 3 tablespoons soy sauce; 1 tablespoon toasted sesame oil; 2 tablespoons olive oil

Stashcook

This is a yummy dish with chicken and veggies, all covered in a sweet and tangy sauce. It has rice, chicken, and green veggies. You cook the chicken, make the sauce, and mix it all together.

Ingredients

1 1/4 cups jasmine rice

1 lb Brussels sprouts

1 lb chicken thighs, boneless skinless

3 cloves garlic

2 tablespoons ginger, minced

1 bunch green onions

1/3 cup cashews, roasted unsalted

1/4 teaspoon crushed red pepper flakes

2 tablespoons honey

3 tablespoons rice vinegar

3 tablespoons soy sauce

1 tablespoon toasted sesame oil

2 tablespoons olive oil

Method

Rinse the jasmine rice in a strainer, then cook it with 2 1/2 cups of water in a saucepan. Bring to a boil, then simmer covered for 15 minutes.

Cut the chicken thighs into strips, season with a pinch of salt, and toss with 1 tablespoon of soy sauce.

Trim and slice the Brussels sprouts thinly.

Heat 1 tablespoon of olive oil in a pan over medium-high heat. Cook the chicken until browned, about 4 minutes per side, then remove and set aside.

Chop the cashews and set aside for garnish.

In the same pan, add another tablespoon of olive oil, minced garlic, ginger, and red pepper flakes. Cook for 30 seconds.

Add the Brussels sprouts to the pan and stir-fry for about 3 minutes until they start to soften.

Mix the remaining soy sauce, rice vinegar, honey, and sesame oil in a bowl to create the sauce.

Pour the sauce into the pan with the Brussels sprouts and cook for another 2 minutes until the sauce thickens slightly.

Add the chicken back into the pan, toss with the sauce and sprouts, and cook for another 2 minutes.

Slice the green onions and stir into the stir fry just before serving.

Serve the stir fry over the cooked jasmine rice and sprinkle with chopped cashews.

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