Honey Sesame Chicken Lunch Bowls

• servings: 4

Ingredients

chicken stock or water ¼ cup

reduced sodium soy sauce ¼ cup

honey ¼ cup

sesame oil 1 tablespoon

red pepper flakes ½ teaspoon

cornstarch 1 teaspoon

rice ¾ cup

olive oil 2 tablespoons

broccoli 3 cups

snap peas 3 cups

Directions

Shake together all honey sesame sauce ingredients and set aside.

Cook rice according to package instructions. Divide between 4 storage containers.

Heat 1 tablespoon olive oil in a large pan. Add broccoli and snap peas. Cook for 5-7 minutes, until bright green and tender. Add to the rice in the storage containers.

Add remaining 1 tablespoon olive oil to pan. Add the chicken to the pan. Season with salt and pepper, and red pepper flakes (if desired). Cook for 7-10 minutes, until cooked through.

Add the sauce to the pan and simmer for 2 minutes, until thickened.

Add the chicken to the lunch containers and drizzle with sauce. Garnish with sesame seeds if desired.

Store in the fridge for up to 4 days. Reheat to serve.