Alea’s Asian Chicken Skillet

By carvalhohm

Ingredients

• 3/4 lb. chicken cut into bite size pieces
• 1 small onion, diced
• 2 celery stalks, thinly sliced
• 1 cup julienned carrots
• 1/2 cup bell pepper, diced
• 4 cloves garlic, mined
• 1/2 cup rice vinegar
• 1/2 cup oil
• 1/2 cup soy sauce ( I use gluten-free soy sauce)
• 1 cup chicken broth
• 1/4 honey or sugar
• 3 tablespoons grated ginger (tip for freezing leftover ginger)
• 1 cup white basmati rice
• 1/4 cup sesame seeds (optional)
• 2 cups broccoli, finely chopped

Preparation

Step 1

Brown chicken in large skillet with lid.
While chicken is browning, mix vinegar, oil, soy sauce, honey, and ginger together in small bowl.

Add rest of veggies, except for broccoli. Add rice, sesame seeds, sauce, and broth. Cook over medium-high flame until it reaches a boil.

Lower flame, place lid on pan and simmer for 15 minutes.

Add broccoli and simmer for an additional 5 minutes or until liquid is cooked off.

Let stand for 5 minutes.