For the honey-mustard sauce:
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon vegetable oil
2 teaspoons white wine vinegar
1/4 teaspoon ground black pepper
salt to taste
For the rice:
1 cup long-grain quick-cooking brown rice
1 1/2 cups low-sodium broth or water
1/4 teaspoon salt
For the sautéed vegetables:
1 tablespoon olive or vegetable oil
1 large crown broccoli (about 1 pound), cut into florets (or a 12-ounce bag florets)
4 medium carrots, peeled and sliced diagonally, 1/4-inch thick
1 1/2 tablespoons water
2 cups sliced cooked chicken
Make the sauce: In a small bowl, whisk together all of the ingredients for the honey-mustard sauce. Set aside.
Cook the rice: In a small (2-quart) saucepan, combine the rice, broth or water, and salt. Bring to a boil over medium heat, then turn down to low, cover, and simmer until rice is cooked and water is absorbed, about 15 minutes. Remove from heat and let stand (still covered) for about 10 minutes to let the rice finish steaming.
Sauté the vegetables while the rice cooks: In a large (12-inch) skillet, heat the olive oil over medium heat. When the oil begins to shimmer, add the broccoli and carrots. Sprinkle the water over the vegetables, then cover the skillet for 5 minutes. Remove the lid and sauté the vegetables until tender, about 3 more minutes.
Serve the vegetables and chicken over rice, with the sauce drizzled on top.
Recipe Notes
- To make this recipe without pre-cooked chicken, just sauté one pound of cubed, boneless, skinless chicken in the skillet before you cook the vegetables.
- For a vegetarian option, substitute pan-friend tofu or tempeh for the chicken.