Ingredients
| 2 | cups uncooked rice |
| 3 | chicken breasts |
| 1 | teaspoon paprika |
| 1 | teaspoon chili powder |
| 1 | teaspoon onion powder |
| 1 | teaspoon garlic powder |
| 1 | teaspoon oregano |
| salt, to taste | |
| pepper, to taste | |
| olive oil | |
| 1/2 | cup soy sauce |
| 1/2 | cup honey |
| 1/4 | cup rice vinegar |
| 2 | teaspoons sesame oil |
| garlic, minced, to taste | |
| dash of sriracha | |
| 1 | teaspoon ground ginger |
| 2 | teaspoons corn starch or arrowroot powder |
| 2 | tablespoons water |
| 1 | 12-ounce bag frozen green beans or broccoli |
| Garnish: avocado, sesame seeds |
Instructions
Wash and drain rice, cook according to package instructions. Meanwhile, cut chicken into strips or chunks. Season with paprika, chili powder, onion powder, garlic powder, oregano, salt and pepper. Cook chicken and seasonings in olive oil. Once chicken is cooked, add soy sauce, honey, rice vinegar, sesame oil, minced garlic, sriracha and ginger. Coat the chicken with sauce mixture. In a small bowl, stir together corn starch or arrowroot powder and water. Stir until the sauce thickens slightly, then add to pan. Add frozen green beans or preferred vegetables. Cover and continue cooking until vegetables
are done. Plate the sticky chicken over cooked rice and garnish with avocados and sesame seeds.
Serves 4-6
