✅ Ingredients

For the chicken & veggies:

• 1 lb (450g) chicken breast, sliced thin
• 2 cups broccoli florets
• 1 cup carrots (julienned or sliced)
• 1 bell pepper (any color), sliced
• 1 small onion, sliced
• 2–3 cloves garlic, minced
• 1 tbsp ginger, minced (optional)
• 2–3 tbsp oil for cooking

For the sauce:

• ¼ cup soy sauce
• 2 tbsp honey or brown sugar
• 1 tbsp rice vinegar or lemon juice
• 1 tbsp sesame oil
• 2 tbsp water
• 1 tbsp cornstarch (to thicken)
• Optional: chili flakes or sriracha for heat

For the bowl:

• 2 cups cooked rice (white, brown, or jasmine)
• Optional toppings: sesame seeds, green onions

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🍳 Instructions

1. Make the stir fry sauce

In a small bowl, whisk together:

• Soy sauce
• Honey
• Vinegar
• Sesame oil
• Water
• Cornstarch

Set aside.

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2. Cook the chicken

• Heat 1 tbsp oil in a pan.
• Add sliced chicken, season with salt & pepper.
• Stir fry 5–7 minutes until browned and cooked through.
• Remove chicken from pan.

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3. Cook the vegetables

• Add another splash of oil to the same pan.
• Add garlic, ginger (if using), broccoli, carrots, onion, and bell pepper.
• Stir fry 3–5 minutes until veggies are crisp-tender.

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4. Combine

• Return the cooked chicken to the pan.
• Pour in the stir fry sauce.
• Stir and cook 2–3 minutes until the sauce thickens and coats everything.

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5. Build the bowls

Layer:

1. Rice
2. Chicken & veggie stir fry
3. Sesame seeds + green onions

Serve hot!

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✨ Meal Prep Tips

• Stores up to 4 days in the fridge.
• Use microwave-safe containers.
• Keep toppings (like sesame seeds) separate until serving.
• Swap rice for quinoa, noodles, or cauliflower rice.

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🔥 Variations

• Spicy: Add sriracha to the sauce.
• Teriyaki: Replace honey with 2 tbsp teriyaki sauce.
• Peanut style: Add 1 tbsp peanut butter to the sauce.
• Extra veggies: Add zucchini, snap peas, or mushrooms.