Hunan Chicken Bowl
By mixing a few ingredients to create a delicious sauce, and by using a few of your Trifecta a la carte items, this quick recipe will surely satiate your hunger needs (and if you love spice, this will 100% satiate that love for piquancy). Adjust the heat and servings as needed, and feel free to use the sauce as your base to experiment with other proteins!
Dice chicken into even square size bites. Combine broccoli and bell peppers in a bowl and in another separate bowl, portion your choice of Trifecta rice. Lastly combine all sauce ingredients except for the ginger, in a fourth bowl and whisk. Set aside.
In a non-stick pan, heat up 1 teaspoon of avocado oil over medium-high heat until slightly smoking and oil is shimmering. Add ginger and cook for a few seconds until fragrant, mixing constantly. Add the chicken and vegetables. Sautee until heated through for about 2-3 minutes.
Add sauce to pan and bring to a boil. Reduce heat to a simmer, stirring constantly with a wooden spoon or spatula, and remove once the sauce has thickened. Taste for seasoning and adjust if needed. Feel free to add 1 teaspoon of honey if too savory.
Meanwhile, as the sauce thickens, reheat the rice in the microwave for 2 minutes.
Plate ½ cup of rice in a bowl, followed by around 5 ounces of the Hunan chicken. Garnish with fresh-picked cilantro and/or toasted sesame seeds. Enjoy!
Servings: 4 | Calories Per Serving: 370