Chicken tenders sautéed in a spicy and tangy ginger chicken sauce, served over a warm bowl of rice and broccoli.

Scale

2 tbsp olive oil

1 lb chicken tenders, cubed

1/3 cup soy sauce

2 tbsp honey

2 tsp sesame oil

2 inch piece of ginger, peeled and minced

3 garlic cloves, minced

1/2 tsp 5 spice powder

1/2 tsp red pepper flakes

1 tbsp corn starch

1 shallot, thinly sliced

1 head of broccoli, chopped (or 1 cup of chopped broccoli)

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Start by making your spicy ginger sauce: Pour soy sauce, honey, sesame oil, minced ginger and garlic, 5 spice, red pepper flakes and corn starch into a bowl. Whisk together until combined and set aside. Now, start making your rice and chicken.
Next, cook rice in a small sauce pan according to the package instructions. Once rice is prepped and cooking, start cooking the chicken.
Pour oil in a skillet over medium heat, and cook chicken tender nuggets for 4-5 minutes on each side, until cooked through. Internal temperature should reach 165°F. Remove from heat and pour chicken into a paper towel-lined bowl.
In a new skillet, over medium heat, sauté shallots and broccoli until they start to become a little tender. Pour chicken back into the pan and then pour your sauce over the chicken, reducing heat to simmer and thicken for about 8-10 minutes.
Assemble a bowl with rice and put a heaping scoop of chicken and broccoli over the rice and top with chopped green onions, red pepper flakes, and slivered almonds.