Sesame Chicken
Rice and Carrot-Cucumber Salad
Ingredients
- 2 lb boneless, skinless chicken thighs
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- ⅓ cup low-sodium soy sauce
- 2 Tbsp honey
- 2 Tbsp cornstarch
- 2 Tbsp water
- 2 Tbsp sesame seeds
- 3 green onions, cut in thin strips
Instructions
- Cook chicken in hot oil in a large skillet over medium-high heat 5 minutes. Add garlic; cook 2 minutes or until fragrant. Stir in soy sauce and honey.
- Whisk together cornstarch and water. Add cornstarch mixture to skillet, and cook 4 to 5 minutes or until sauce begins to thicken. Sprinkle with sesame seeds and onions.
Side Dish Ingredients
- 1½ cups long-grain white rice
- ½ cup rice wine vinegar
- 3 Tbsp honey
- 3 Tbsp sesame oil
- 1 (10-oz) pkg shredded carrots
- 1 English cucumber, thinly sliced
- ½ cup sliced red onion
Side Dish Instructions
- Cook rice according to package directions.
- Meanwhile, whisk together vinegar, honey, and oil in a bowl. Add carrots, cucumber, and onion; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
282
|
272
|
554
|
| Fat (g) | 12 | 7 | 19 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 32 | 4 | 36 |
| Carb (g) | 11 | 51 | 62 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 658 | 34 | 692 |
Quick & Healthy Meal Plan
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