Future You will be thrilled that you pre-made this chicken dinner for a busy evening! The perfect meal-prep recipe, this stir-fry meal makes a hearty dinner with homemade sauce, fresh vegetables, and minimal ingredients. Swap in your favorite seasonal veggies to update this dish year-round. Prepare a double batch to make life extra easy: one family dinner for tonight and one for no-fuss lunches or quick dinners next week. Ready in half an hour!
⅓ cup Kikkoman® Soy Sauce 2 tablespoons + 1 tablespoon Kikkoman® Sesame Oil, divided 3 tablespoons fresh lime juice 2 tablespoons honey 1 teaspoon garlic, minced 2 teaspoons ginger, minced 2 teaspoons cornstarch or flour 1-pound chicken breast, diced ½ cup red bell pepper, diced 1 cup pea pods ½ cup carrots, sliced 4 cups cooked white rice 1 tablespoon toasted sesame seeds ¼ cup green onion, chopped
Stir together soy sauce, 2 tablespoons sesame oil, lime juice, honey, garlic, ginger, and cornstarch in a small bowl until cornstarch is dissolved. Set aside.
Heat remaining sesame oil in a medium skillet over medium-high heat for 2 minutes. Blot chicken with paper towel to remove moisture on surface. Add chicken pieces to pan and brown on both sides for 4 minutes on each side. Reduce heat to medium and stir in bell pepper, pea pods and carrots. Cook 5 minutes longer.
Stir in sauce and bring to a simmer. Reduce heat to low and simmer 3-4 minutes longer or until sauce has thickened. Serve hot alongside rice garnished with sesame seeds and green onion.
To Freeze: Cool to room temperature. Transfer rice and sesame lime chicken to freezer safe glass dishes and freeze for up to 1 month. Thaw in refrigerator before reheating.