Honey Sesame Chicken Bowls

 Chicken

• 1/3 cup cornstarch
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 pounds boneless skinless chicken breasts, cubed (about 3 cups)
• 2 Tablespoons avocado oil

Sauce

• 1/3 cup honey
• 1 Tablespoon tomato paste
• 1 Tablespoon tamari (or soy sauce/coconut aminos)
• 1 teaspoon sesame oil
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 Tablespoon sesame seeds

Rice

• 1 cup dry jasmine rice
• 1 teaspoon lime juice
• Veggies
• 2 Tablespoons avocado oil
• 1 cup snow peas
• 2 cups halved Brussels sprouts
• 1 cup shredded carrots
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 green onion stalk, chopped (for garnish)

1. In a medium bowl, combine cornstarch, garlic powder, salt, and pepper.
2. Add the cubed chicken and toss until well-coated.
3. In a large non-stick skillet, add the avocado oil and heat over medium-high. 
4. Add the chicken.
5. Let pan-fry for 5-8 minutes, then flip and cook for another 5-8 minutes until the outsides are golden brown and the chicken is fully cooked. 
6. Once cooked, stir a bit to break up the pieces.
7. Transfer to a paper towel to allow any excess oil to drip off.
8. While the chicken cooks, mix your sauce ingredients in a large bowl. 
9. Set aside about 1/4 cup of the sauce.
10. Once the oil has dripped off the chicken, add it to the large sauce bowl and toss/mix until fully coated.
11. Add more avocado oil to the pan and bring it up to medium-high heat.
12. Add the snow peas and Brussels sprouts, and cook for about 15 minutes.
13. Add the shredded carrots and seasonings, then cook for another 4-5 minutes, stirring occasionally, until the veggies start to soften.
14. While the veggies cook, cook rice according to instructions, add lime juice, and fluff before adding to prep bowls.
15. Assemble the bowls – evenly divide the cooked rice, veggies, and chicken, and top with chopped green onions. 
16. Drizzle each bowl with the extra sauce and enjoy!