Honey Garlic Chicken Rice Bowl
Honey Garlic Chicken Rice Bowl
Course: Recipes, MainDifficulty: EasyServings
5
servingsTotal time
45
minutesIngredients
- For the Honey Garlic Chicken Strips
1kg chicken breast, boneless and skinless (4 pieces)
60g all-purpose flour
50g unsalted butter
2 garlic cloves, minced
22.5g apple cider vinegar
15g soy sauce
honey
- For the Lime-Cilantro Rice
600g basmati rice
1 bunch cilantro, finely chopped
Zest and juice of 2 limes
Salt to taste
- For the Toppings/ Garnish:
Chopped green onions
Peanuts
Butter beans
Red & yellow bell pepper
500g green beans, edges trimmed
Sesame seeds
Baby radish (optional)
Directions
- Slice the chicken breasts into thin strips and season with salt and pepper.
- Coat each chicken strip with flour, shaking off any excess.
- Heat butter in a skillet over medium-high heat. Add the chicken strips and cook until golden brown on each side, about 3-4 minutes per side. Remove and set aside.
- In the same skillet, add minced garlic and sauté until fragrant.
- Add apple cider vinegar, soy sauce, and honey to the skillet. Stir well and let it simmer until the sauce thickens slightly.
- Return the cooked chicken strips to the skillet and toss to coat them evenly in the honey garlic sauce. Cook for an additional 2-3 minutes.
- Remove from heat and set aside.
- For the Rice
- Cook the basmati rice according to package instructions.
- Once cooked, fluff the rice with a fork and transfer it to a large bowl.
- Add chopped cilantro, lime zest, and lime juice to the rice. Mix well to combine. Season with salt to taste, and adjust according to preference.
- For the Green Beans
- In a large mixing bowl, toss the trimmed green beans with olive oil until evenly coated.
- Spread the green beans out in a single layer on the prepared baking sheet.
- Sprinkle freshly ground black pepper and salt over the green beans, ensuring even distribution.Roast in the preheated oven for 15-20 minutes, or until the green beans are tender and slightly crispy, tossing halfway through the cooking time for even roasting.
- For the Bell Peppers
- In a large mixing bowl, toss the sliced bell peppers with olive oil until evenly coated.
- Spread the bell pepper strips out in a single layer on the prepared baking sheet. Season with salt and pepper to taste.
- Roast in the preheated oven for 20-25 minutes, or until the bell peppers are tender and slightly caramelized, tossing halfway through the cooking time for even roasting.
- Assembly
- Divide the Cilantro Lime Rice among 5 bowls.
- Top each bowl with the Honey Garlic Chicken Strips.
- Garnish with chopped green onions, peanuts, butter beans, roast bell peppers, roast green beans, and sesame seeds.
- Serve immediately and enjoy!
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