Chicken

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⅓ cup cornstarch

1 teaspoon garlic powder

½ teaspoon salt

¼ teaspoon pepper

2 medium boneless skinless chicken breasts, cubed (about 3 cups or 1 ½ lbs)

¼ cup avocado oil

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Sauce

⅓ cup honey

1 Tablespoon tomato paste

1 Tablespoon tamari (or soy sauce/coconut aminos)

1 teaspoon sesame oil

1 teaspoon ground ginger

¼ teaspoon salt

1 Tablespoon sesame seeds

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Rice

1 cup jasmine rice

1 teaspoon lime juice

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Vegetables

2 Tablespoons avocado oil

1 cup snow peas

2 cups halved Brussels sprouts

1 cup shredded carrots

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon pepper

1 green onion stalk, chopped (for garnish)

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1. In a medium bowl combine cornstarch, garlic powder, salt, and pepper. Add in the cubed chicken and toss until well coated.

2. In a large non-stick skillet, add the avocado oil, heat over medium-high heat, and add in your chicken. Let pan fry for 5-8 minutes before flipping and cooking for another 5-8 minutes until the outsides are golden brown and the chicken is fully cooked. Once cooked stir a bit to break up the pieces. Transfer to a paper towel to allow any excess oil to drip off.

3. While the chicken cooks – In a large bowl mix your sauce ingredients. Set aside about ¼ cup of the sauce.

4. Once the oil has dripped off the chicken add to the large sauce bowl and toss/mix until fully coated.

5. Add more avocado oil to the pan and bring up to medium-high heat. Add in the snow peas and Brussels sprouts, cooking for about 15 minutes. Add the shredded carrots and seasonings, then cook for another 4-5 minutes, stirring occasionally, until the veggies start to soften.

6. While the veggies cook, cook rice according to instructions, add lime juice, and fluff before adding to prep bowls.

7. Assemble the bowls – evenly divide the cooked rice, veggies, chicken, and top with chopped green onions. Drizzle each bowl with the extra sauce and enjoy!