INGREDIENTS
1/3 cup
low sodium soy sauce (can also use gluten free tamari or coconut aminos for paleo)
1/4 cup
rice wine vinegar (or apple cider vinegar)
1/4 cup
honey
1 1/2 tbsp
Mirin (or dry sherry), optional
1 tsp
arrowroot starch (or corn starch)
3 tbsp
water, plus more as needed to thin out sauce
1 1/2 tbsp
toasted sesame oil (or olive oil)
1
medium boneless skinless chicken breast, cut into cubes
salt and black pepper,
2
garlic cloves, minced
1/2 tsp
grated or minced ginger
1/3 cup
chopped red bell peppers
1/3 cup
shredded carrots
1 1/2 cups
uncooked Jasmine rice, washed, rinsed and drained thoroughly (or other long grained rice)
1 1/4 cups
water (only 1 cup water if cooking in the Instant Pot)
1 cup
broccoli florets
1/3 cup
frozen shelled Edamame beans, thawed
Sesame seeds, for garnish
Chopped green onions, for garnish