- 10 chicken tenders or 4-5 breasts
- 1 ½ cups uncooked brown basmati rice
- 2 cups baby carrots
- 2-3 cups broccoli florets or steam-fresh style bag
- 1 TBS olive oil
- 1 large clove of garlic, minced
- ½ cup low sodium soy sauce
- 4-5 TBS hoisin sauce
- 2 TBS brown sugar
- 1 tsp sesame oil
- 1-2 tsp corn starch
- Powdered ginger
- Powdered garlic
- Sesame seeds
Start by boiling 3 cups of water (or double the amount of rice you want to cook). Add the rice to boiling water, turn down to simmer, cover and let cook.
Cut chicken tenders for breasts into bite sized pieces. Lightly season with garlic powder, ginger powder, and pepper. Add to a pan over medium to medium-high heat with a TBS of olive oil. Cook until lightly browned.
While chicken cooks begin your sauce. Add the soy sauce, sesame oil, hoisin sauce, brown sugar, minced garlic, and a touch of powdered ginger to a pan over LOW heat (be careful not to burn the sauce). Once the sauce is warmed, add 1-2 tsp of corn starch to just enough cold water to dissolve it. Once dissolved add it to the sauce while stirring. The sauce should start to tighten up a bit once cooked a little longer. If it is not as tight as you wish repeat. Test for taste, adjust if needed, and remove from heat.
Steam your carrots and broccoli.
Add cooked chicken to the sauce and coat well.
You can either plate it for dinner or divide it into meal prep containers (made 6). There should be enough sauce left over to add a little extra to each container.