Sesame-Sweet Chicken Stir Bake

Ingredients:

• 4 boneless, skinless chicken breasts (or thighs, if preferred)
• 2 tbsp olive oil (for searing)
• Salt and pepper, to taste
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium onion, sliced
• 2 cups broccoli florets
• 2 cloves garlic, minced
• 1/4 cup sesame oil
• 1/2 cup soy sauce (or tamari for gluten-free)
• 1/4 cup honey (or maple syrup for a lighter option)
• 2 tbsp rice vinegar
• 1 tbsp grated fresh ginger (or 1 tsp ground ginger)
• 2 tbsp sesame seeds (plus extra for garnish)
• 1 tsp chili flakes (optional, for heat)
• 1 cup cooked white or brown rice (for serving)
• 2 green onions, sliced (for garnish)

Instructions:

1. Prepare the chicken:
   • Preheat the oven to 375°F (190°C).
   • Season the chicken breasts with salt and pepper on both sides.
   • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about 3-4 minutes on each side, until golden brown (it doesn’t need to be cooked all the way through). Once seared, remove the chicken from the skillet and set aside.
2. Make the sesame-sweet sauce:
   • In a medium bowl, whisk together the sesame oil, soy sauce, honey, rice vinegar, grated ginger, and chili flakes (if using). Stir in 1 tablespoon of sesame seeds to the sauce mixture.
3. Sauté the vegetables:
   • In the same skillet, add a little more oil if needed and sauté the onion, bell peppers, and broccoli over medium heat for about 5 minutes until they begin to soften but are still crisp-tender. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Assemble the casserole:
   • In a 9×13-inch baking dish, spread the sautéed vegetables evenly across the bottom. Place the seared chicken breasts on top of the veggies.
   • Pour the prepared sesame-sweet sauce over the chicken and veggies, making sure everything is well-coated.
5. Bake:
   • Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked through.
   • In the last 5 minutes of baking, remove the foil to allow the top to brown slightly and the sauce to thicken.
6. Serve:
   • Once baked, remove from the oven and let the dish rest for a few minutes.
   • Serve the Sesame-Sweet Chicken Stir Bake over a bed of cooked rice. Garnish with extra sesame seeds and sliced green onions for added crunch and color.

Tips for the Perfect Sesame-Sweet Chicken Stir Bake:

• Chicken thighs: If you prefer juicier chicken, use bone-in, skin-on thighs for even more flavor.
• Veggies: Feel free to customize the veggies based on what you have—snap peas, carrots, or mushrooms would work wonderfully!
• Sweetener swap: If you prefer a low-sugar version, swap the honey with a sugar-free syrup or use stevia or monk fruit to taste.
• Make ahead: You can prepare the sauce and chop the veggies ahead of time to make this a quick and easy meal when you’re ready to bake.

This Sesame-Sweet Chicken Stir Bake is a perfect combination of savory, sweet, and slightly nutty flavors with the crunch of sesame seeds and fresh veggies. It’s sure to be a family favorite! 🍗🌶️