Asian Style Chicken and Rice Bowls

Ingredients

• Chicken breast tenders

  Cooked, conventional oven

  1000g

• White rice

  Long-grain, regular, raw, unenriched

  1 ½ cup or 278g

• Baby carrots

  Baby, raw

  2 cup or 492g

• Broccoli

  Raw

  200g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  1 cloves, minced or 3g

• Soy sauce

  Made from soy (tamari)

  5 cup or 1.44kg

• Hoisin sauce

  Ready-to-serve

  400g

• Brown sugar

  200g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Cornstarch

  1 tbsp or 8g

• Ginger

  Spices, ground

  100g

• Garlic

  Raw

  100g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sesame seeds

  Seeds, whole, dried

  100g

Directions

1. 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 as package directs.
2. Cut chicken tenders for breasts into bite sized pieces, scissors work well. 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.
3. 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.
4. Steam your carrots and broccoli.
5. Add cooked chicken to the sauce and coat well.
6. 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.