Makes 8 bowls
Ingredients
2 cups diced butternut squash
2 cups broccoli florets
1 tablespoon rice wine vinegar
1 cup dark soy sauce
¼ cup sweet chili sauce
Juice of 1 lemon
Juice of 1 lime
2 tablespoons cornstarch
2 Smart Chicken boneless skinless breasts, cooked and sliced
4 cups brown rice, cooked
Kosher salt
White and black sesame seeds and sliced green onions for garnish (optional)
Directions
Fill a large pot with water and bring to a boil and season generously with salt. Boil the butternut squash for 5 minutes, then add the broccoli florets and cook for 2 more minutes. Strain the vegetables and set aside.
To a small saucepan, add the vinegar, soy sauce, sweet chili sauce, and lemon and lime juice and bring to a simmer.
Recipe created by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska