Bol de pollo con miel y ajo, rico en proteínas, dulce, sabroso y saciante

Ingredientes
- For the chicken: 1.25 lb boneless, skinless chicken breast (or thighs), cut into bite-size pieces
- 1 tablespoon avocado or olive oil
- Salt and black pepper
- 1 tablespoon cornstarch (for light coating, optional)
- For the sauce: 3 tablespoons honey
- 3 tablespoons low-sodium soy sauce (or tamari/coconut aminos)
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon toasted sesame oil
- 1–2 teaspoons sriracha or chili paste (optional for heat)
- 1/3 cup water
- 1 teaspoon cornstarch (to thicken)
- For the bowls: 2 cups cooked brown rice or quinoa
- 2 cups steamed or sautéed broccoli florets
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots or matchsticks
- 2 green onions, thinly sliced
- Sesame seeds and lime wedges, for garnish
Preparación
- 1
Cook your base: Make brown rice or quinoa according to package directions. Fluff and set aside.
- 2
Prep the veggies: Steam or quickly sauté broccoli until crisp-tender. Slice pepper and prep carrots and green onions.
- 3
Mix the sauce: In a small bowl, whisk honey, soy sauce, garlic, vinegar, sesame oil, sriracha (if using), water, and 1 teaspoon cornstarch until smooth.
- 4
Season the chicken: Pat chicken dry. Toss with a pinch of salt, pepper, and 1 tablespoon cornstarch for light browning.
- 5
Sear the chicken: Heat oil in a large skillet over medium-high. Add chicken in a single layer. Cook 5–7 minutes, stirring once or twice, until cooked through and lightly golden.
- 6
Sauce it up: Reduce heat to medium. Pour in the sauce and stir. Simmer 1–2 minutes until glossy and thick enough to coat the chicken.
- 7
Assemble the bowls: Add rice or quinoa to bowls. Top with honey garlic chicken, broccoli, bell pepper, and carrots. Finish with green onions, sesame seeds, and a squeeze of lime.
- 8
Taste and adjust: Add a splash more soy for salt, extra lime for brightness, or a drizzle of honey if you want sweeter.
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