Ingredients
Scale
- 2 large chicken breasts
- 1/2 medium yellow onion
- 2 large heads of broccoli
- 3 cups pea pods
- 1 tablespoon olive oil
- 1 teaspoon garlic (or more)
- 2 tablespoons hoison sauce
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 teaspoon sriracha
- 1 teaspoon honey
- 1 teaspoon red chili pepper flakes (add more if you like spicy or add less/omit if you like mild)
- 1 cup short grain brown rice
- 2 cups water
Instructions
- Begin by preparing brown rice. In a medium size pot, bring 1 cup of short grain brown rice and 2 cups of water to a rolling boil. Once boiling, turn to low heat and cover. Let simmer until water has dissolved. Fluff with a fork.
- While the rice is cooking, begin prepping and cooking stir fry. First, heat a tablespoon of olive oil in a large pan or wok to medium/high heat. Next, prepare the stir fry sauce. In a small bowl, mix together garlic, hoison sauce, ketchup, soy sauce, sriracha, honey, and red chili pepper flakes.
- Next, evenly slice chicken breast. I like to cut mine thin, so that it cooks faster. Prep veggies by dicing onions and cutting broccoli into bite-sized pieces.
- Place chicken breast onto pan and sautee, flipping chicken about every 30 seconds. Once the chicken is almost cooked all the way through, add the veggies. Sautee for about 30 seconds and then cover for 3-5 minutes. By covering the dish, the veggies with steam themselves and cook faster.
- Finally add in sauce and sautee for a few more minutes so that everything is evenly coated.
- Serve over a bed of short grain brown rice.