Ingredients:

• For the chicken:
  • 500g chicken breast (sliced)
  • 2 tbsp soy sauce (low sodium)
  • 1 tbsp sesame oil
  • 1 tbsp honey or maple syrup
  • 2 cloves garlic (minced)
  • 1 tsp ginger (grated)
  • 1 tbsp rice vinegar
  • 1 tbsp sriracha (optional for spice)
  • 1 tsp cornstarch (to thicken sauce)
• For the bowl:
  • 1 cup cooked brown rice or quinoa
  • 1 cup steamed broccoli
  • 1 cup shredded carrots
  • ½ cup edamame beans
  • ½ cucumber (sliced)
  • ¼ cup chopped spring onions
  • 1 tbsp sesame seeds for garnish
  • Fresh cilantro for garnish
  • Lime wedges (optional)

Instructions:

1. Prepare the chicken marinade:
   In a bowl, mix soy sauce, sesame oil, honey, garlic, ginger, rice vinegar, and sriracha. Add the sliced chicken and let it marinate for at least 20 minutes.
2. Cook the chicken:
   Heat a non-stick pan over medium heat, add the chicken and cook until golden brown and fully cooked through. Add cornstarch mixed with a little water to thicken the sauce.
3. Assemble the bowl:
   In a serving bowl, add brown rice or quinoa as the base. Arrange the steamed broccoli, shredded carrots, edamame, and cucumber around the bowl.
4. Add chicken:
   Place the cooked chicken on top and drizzle any extra sauce from the pan over the bowl.
5. Garnish:
   Sprinkle with sesame seeds, spring onions, and fresh cilantro. Serve with lime wedges for extra flavor.

Nutritional Benefits:

• High in protein
• Packed with fiber and vitamins
• Healthy fats from sesame oil
• Balanced with carbs and micronutrients

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