Sesame Chicken and Rice | Natalie Cooks

Ingredients

• 1 cup jasmine white rice*
• 4 tbsp soy sauce or tamari
• 3 tbsp honey
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp grated ginger
• 2 cloves garlic chopped
• 2 lbs boneless skinless chicken thighs and/or breasts, cut into bite-sized pieces
• 2 tbsp cornstarch or tapioca starch**
• 2 tbsp olive oil, divided
• 1 cup thinly sliced scallions ( about 1 bunch)
• 2 tbsp sesame seeds
• Lime wedges
• Sriracha (optional)
• *We’re using rice in this meal and the Rice + Beans, so double down on the rice to save time! If you prefer brown rice, go for it.
• **I tested with both cornstarch and tapioca. Cornstarch had better results, but both will work. The tapioca starch may take longer to thicken.
• Note: for a veggie boost, add in some finely chopped broccoli, cabbage, or kale at the end before adding the sauce.
• measure the sesame oil first, then measure the honey. The oiled tablespoon makes the honey slide right out (no more sticky fingers!).