Chicken Stir Fry with Ocean’s Halo Seaweed Snacks and Sticky Rice

Ingredients:

The Protein:

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• 1 tbsp cornstarch (optional, for a crispier texture)

The Rice:

• 1 cup Ocean’s Halo Sticky Rice

• 1 ¼ cups water

• Seasoning: 1 tbsp rice vinegar, 1 tsp sugar, pinch of salt

The Stir Fry:

• 1 tbsp sesame oil

• 2 cups mixed vegetables (broccoli, bell peppers, carrots)

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 3 tbsp Ocean’s Halo NoSoy sauce

• 1 tbsp maple syrup or honey

The Finish:

• 1 pack Ocean’s Halo Sea Salt Seaweed Snacks

• Sliced green onions

Instructions

1. Cook the Sticky Rice

1. Rinse the sushi rice until the water is clear.

2. Combine with 1 ¼ cups water in a pot. Bring to a boil, then cover and simmer on low for about 20 minutes.

3. Let it rest off the heat for 10 minutes. Fold in the vinegar, sugar, and salt while warm.

2. Sear the Chicken

1. Season the chicken with salt and pepper and toss it in cornstarch. (The cornstarch creates a velvety coating)

2. Heat oil in a large skillet over medium-high heat.

3. Add the chicken in a single layer. Cook for 5–7 minutes, turning occasionally until browned and cooked through. Remove the chicken from the pan and set aside.

3. Stir Fry the Veggies

1. Add in the garlic and ginger and cook for about 30 seconds.

2. In the same pan, add the vegetables. Stir fry for 3–4 minutes until tender-crisp.

3. Return the chicken to the pan. Pour in the soy sauce and sweetener, tossing everything together for 1 minute until the sauce glazes the chicken and vegetables.

4. Serve with Seaweed

1. Place a mound of sushi rice in each bowl and top with the chicken and veggie mixture.

2. The Seaweed Element: Garnish with whole Ocean’s Halo Seaweed Snacks tucked into the side of the bowl, or crumble them over the chicken to add a savory, crisp finish.

3. Top with green onions.