Ginger Honey Chicken Bowls

• 总时间: 7 minutes

配料

For the Chicken:

1 lb ground chicken

1 tbsp avocado oil

Cucumber Salad:

4 persian cucumbers, thinly sliced

1/4 cup rice vinegar

1 tbsp coconut sugar

1/2 tsp crushed red pepper flakes

1/2 teaspoon sesame seeds

1 tsp fresh ginger, grated

2 tsp sesame oil

Sauce:

1/3 cup chicken bone broth

1/4 cup coconut aminos (or tamari or soy sauce)

1 tablespoon unsweetened rice vinegar

1 tablespoon fresh ginger, finely minced or grated (approx 1” piece ginger)

2 cloves garlic, finely minced

2 tablespoons honey

1 tablespoon sriracha

2 teaspoons sesame oil

1 tablespoon arrowroot starch + 3 tbsp water or broth to make a slurry

For serving: cooked rice, edamame, green onion, sesame seeds, cilantro leaves, shaved carrot

步骤

Make the Cucumber Salad:

Toss sliced cucumbers with rice vinegar, coconut sugar, red pepper flakes, garlic, ginger, sesame oil, and salt. Refrigerate until ready to serve.

Make the Sauce:

In a small bowl or glass measuring cup, add all of the sauce ingredients except for the arrowroot starch/water slurry mixture. Set aside.

Cook the Chicken:

Heat avocado oil in a stainless steel or nonstick skillet over medium heat. Add the chicken to the pan and cook for 5-7 minutes, breaking it up as you go, until you can no longer see any pink meat.

Pour the sauce over the chicken and bring to a simmer, stirring occasionally, allowing the sauce to cook down a bit.

Make a slurry by combining the arrowroot starch and water (or broth) in a small glass and whisk until no lumps remain. Add the slurry to the saucy chicken and stir to incorporate. Allow to cook and thicken for 1-2 minutes before removing the pan from the heat.

Assemble the bowls:

Serve the saucy chicken and pickled cucumbers over cooked rice with edamame, shaved carrot, cilantro leaves, green onion, and sesame seeds.

Enjoy!