Gluten-Free Chicken and Rice Bowls

Ingredients

• 1.5 lb Chicken Breast
• 1.5 cups White Rice
• 1.5 cups Broccoli Florets
• 1 cup Carrots
• 3 tablespoons Tamari (Gluten-Free)
• 2 tablespoons Rice Vinegar
• 1 tablespoon Honey
• 1 teaspoon Sesame Oil
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1 tablespoon Sesame Seeds
• 1 tablespoon Cornstarch

Instructions

1. 1In a medium saucepan with a lid, combine the 1.5 cups of White Rice with 3 cups of water. Bring the water to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the water has been absorbed and the rice is tender. Remove the saucepan from the heat and set it aside, keeping it covered, for 5 minutes to steam.
2. 2Peel and mince the 2 cloves of Garlic. Peel and grate the 1 teaspoon of Ginger. Cut the 1.5 lb Chicken Breast into 1-inch bite-sized pieces. In a medium bowl, whisk together the 3 tablespoons of Tamari (Gluten-Free), 2 tablespoons of Rice Vinegar, 1 tablespoon of Honey, 1 teaspoon of Sesame Oil, the minced 2 cloves of Garlic, and the grated 1 teaspoon of Ginger. Add the cut 1.5 lb Chicken Breast and the 1 tablespoon of Cornstarch to the bowl, then stir everything together until the chicken pieces are evenly coated.
3. 3Place a 12-inch skillet or wok over medium-high heat and allow it to heat for 2-3 minutes, until it reaches 375°F (190°C). Carefully add all of the marinated 1.5 lb Chicken Breast to the hot skillet. Cook the chicken for 5 to 7 minutes, stirring occasionally with a spatula, until the chicken pieces are browned on all sides and an instant-read thermometer inserted into the thickest part of a piece reads 165°F (74°C).
4. 4Wash and trim the 1 cup of Carrots, then slice them into 1/4-inch thick rounds. Add the 1.5 cups of Broccoli Florets and the sliced 1 cup of Carrots to the skillet with the cooked chicken. Continue to cook for another 3 to 5 minutes, stirring frequently, until the vegetables are tender-crisp and bright in color.
5. 5Carefully divide the cooked 1.5 cups of White Rice evenly among four serving bowls.
6. 6Spoon the cooked 1.5 lb Chicken Breast, 1.5 cups of Broccoli Florets, and 1 cup of Carrots mixture over the rice in each of the four bowls.
7. 7Sprinkle the 1 tablespoon of Sesame Seeds evenly over the chicken and vegetables in each bowl.
8. 8Serve immediately.

Substitutions

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