Gluten-Free Chicken and Rice Bowls

Ingredients

• 1.5 lbs Chicken Breast
• 4 cups Cooked Rice
• 1/4 cup Coconut Aminos
• 2 tbsp Rice Vinegar
• 1 tbsp Honey
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tsp Sesame Oil
• 1 tbsp Sesame Seeds
• 2 stalks Green Onions

Instructions

1. 1Cut the 1.5 lbs of Chicken Breast into bite-sized pieces, about 1-inch cubes.
2. 2In a medium bowl, whisk together the 1/4 cup Coconut Aminos, 2 tbsp Rice Vinegar, 1 tbsp Honey, 2 cloves of minced Garlic, and 1 tsp of grated Ginger until well combined.
3. 3Heat 1 tsp of Sesame Oil in a 12-inch skillet over medium-high heat, which is about 375°F (190°C).
4. 4Add the bite-sized pieces of Chicken Breast to the hot skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and the internal temperature reaches 165°F (74°C).
5. 5Pour the whisked sauce mixture over the chicken in the skillet. Continue to cook for another 2-3 minutes, stirring, until the sauce has slightly thickened and coats the chicken.
6. 6Divide the 4 cups of Cooked Rice evenly among four bowls.
7. 7Top the rice in each bowl with the cooked chicken and sauce mixture. Sprinkle each bowl with 1 tbsp of Sesame Seeds and garnish with 2 stalks of sliced Green Onions.
8. 8Serve immediately.

Related Guides