Chicken breast sliced thin and coated in a delicious honey and samba sauce for a spicy sweet taste that is sure to satisfy.
Prep Time: About 20 minutes
Cook Time: About 40 minutes
(The nutrition information is an estimate for the recipe as it is written. If you change the number of servings of the recipe, the information is no longer accurate as you have updated the ingredients.)
2.5 lbs. boneless skinless chicken breast, sliced into thin, a little bigger than bite size pieces.
1.5 cups cooked rice (to cut down on calories and carbs, feel free to sub. With cauliflower rice or half cauliflower rice and half jasmine or brown rice.)
2 large stalks of broccoli, washed and chopped
2 cups frozen mixed veggies
1/2 medium onion- chopped
4 TBSP coconut aminos
3 TBSP sambal olek (this can usually be found in the international aisle with Thai seasonings. I have also used red curry paste and sriracha in a pinch- still delish.)
2 TBSP honey
1/4 cup water
1 TBSP cornstarch
2 TBSP extra virgin olive oil
For the broccoli
Preheat oven to 400f. Place chopped broccoli on foil lined cookie sheet, mist with evoo, season to taste. Roast in over for about 20 minutes.
For the rice
Cook enough rice to yield about 1.5 cups cooked rice (day old is best but fresh rice is just fine!)
Scramble egg over medium heat. Set aside.
In same pan, saute diced onion in EVOO over medium heat. Add in thawed vegetables. Stir in rice and scrambled egg. Add TBSP coconut aminos and season with pepper to taste.
For the chicken
Cook sliced chicken breast in skillet over medium heat until cooked though. Drain if necessary, add back into pan to brown.
In a sauce pan- add coconut aminos, honey, sambal and water. Bring to a light boil.
Make almost a gravy like substance using 1 TBSP cold water and cornstarch. Reduce heat and stir into sauce to thicken.