1 ½poundsboneless skinless chicken breastscut into 1-inch pieces
¼teaspoonground black pepper
1cupsoy sauce
¼cuphoney
3garlic clovesfinely minced
1teaspoongingerfresh, finely minced
1teaspoonrice wine vinegar
¼cupcold water
1tablespooncornstarch
4cupsAsian style stir fry vegetablessteamed
4cupslong grain white ricecooked and cooled
Instructions
Preheat the oven to 350°F, and heat a large skillet over medium heat.
Add the oil, chicken and pepper and cook until the chicken is cooked through.
1 tablespoon cooking oil, 1 ½ pounds boneless skinless chicken breasts, ¼ teaspoon ground black pepper
Remove the chicken from the pan, and add the soy sauce, honey, garlic, ginger and rice vinegar. Cook for 2-3 minutes or until it starts to simmer.
1 cup soy sauce, ¼ cup honey, 3 garlic cloves, 1 teaspoon ginger, 1 teaspoon rice wine vinegar
In the meantime, whisk the water and cornstarch together in a small bowl then pour it into the pan.
¼ cup cold water, 1 tablespoon cornstarch
Whisk continuously until the sauce has thickened enough to coat the back of a spoon.
Stir in the cooked chicken and steamed vegetables then pour the mixture into a 9x13 inch baking pan or casserole dish.
4 cups Asian style stir fry vegetables
Gently stir in the rice and spread it out in an even layer. Sprinkle the top with sesame seeds if desired.
4 cups long grain white rice
Bake for 20 minutes then serve with freshly chopped green onions and more sesame seeds.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of casserole. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Karla Rae Photography.