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Recipe Card
ingredients
- 1 cup broccoli florets
- 1 sweet potato, diced
- 1 red onion, sliced
- 1 pound chicken thighs, cubed
- 2 tablespoons olive oil
- 1/4 cup San-J Organic Tamari 25% Less Sodium Soy Sauce
- 1 tablespoon honey
- 1 tablespoon Sriracha
- 1 tablespoon garlic, minced
- 2 tablespoons water
- 2 teaspoons cornstarch
- 1 cup white rice, cooked
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup pumpkin seeds
- 1 tablespoon cilantro, chopped
Method
Step 1
Preheat your oven to 400°F.
Step 2
Prep and cut your veggies. Toss your veggies with 2 tablespoons of olive oil and season with salt and pepper. Spread them evenly on a baking dish and cook for 20 minutes.
Step 3
Season chicken thighs with salt and pepper.
Step 4
To a hot pan, add 1 tablespoon of olive oil and your chicken thighs. Cook for about 3-4 minutes each side and remove from heat.
Step 5
In a small bowl, whisk San-J Organic Tamari 25% Less Sodium Soy Sauce, honey, Sriracha, and minced garlic.
Step 6
Add your cooked veggies to your pan with chicken on low heat.
Step 7
Pour your whisked sauce and mix well.
Step 8
In a small bowl, mix your water and cornstarch. Add to your chicken and veggies and mix well.
Step 9
Remove from heat and serve over a bowl of white rice. Top with chopped cilantro and pumpkin seeds. Enjoy!