| Portions |
|---|
| 4 |
Ingredients
- Canola oil
- 4 cups leftover rice
- 2 green onions, thinly sliced
- 2 tablespoons soy sauce
- 4 chicken breasts, cubed
- 2 tablespoons olive oil
- 1 teaspoon cornstarch
- 1 ½ teaspoons garlic powder
- 1 teaspoon chili powder
- ½ teaspoon Chinese five spice
- Salt & pepper
- 1 head broccoli, cut into florets
For the sauce
- ¼ cup soy sauce
- 1 lime, juiced
- 3 tablespoons honey
- 4 garlic cloves, minced
- 3–4 tablespoons sriracha
- 2 green onions, thinly sliced
- Toasted sesame seeds, for serving
Directions
- Heat your oven to 400ºF and brush a sheet pan with a little oil to coat the bottom.
- Add the rice to a large bowl along with the green onions and soy sauce. Drizzle over 1 to 2 tablespoons of oil and toss well to combine. Spread the rice out onto the prepared sheet pan and roast for 10 minutes while you prepare the chicken and veg.
- Add the chicken to the bowl and scatter with the cornstarch, garlic powder, chili powder, and Chinese five spice. Season with salt and pepper and toss well to coat. Add in the broccoli and drizzle over 2 tablespoons of oil. Toss well to combine.
- When the timer goes off, remove the sheet pan from the oven and give the rice a stir. Shove the rice to one side of the pan and add the chicken and broccoli to the other side.
- Return the pan to the oven and roast for 15 minutes or until the chicken is cooked through, the veg is tender, and the rice is a bit crispy around the edges.
- Meanwhile, prepare the sauce by whisking together the soy sauce, lime juice, honey, garlic, and sriracha in a small pot. Place over medium heat and simmer for a few minutes just to slightly reduce and cook off the raw garlic.
- To serve, divide the rice amongst serving plates or low bowls. Pour the sauce over the chicken and broccoli and toss well to evenly coat. Divide the saucy chicken and broccoli between the serving dishes and scatter with some green onions and toasted sesame seeds.