Description
Healthy Sticky Chicken Bowls are packed with tender marinated chicken, vibrant stir-fried vegetables, and whole grains, all drizzled with a flavorful sticky sauce for a nourishing weeknight meal.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken thighs
For the Marinade:
- ½ cup low-sodium soy sauce
- 2 tablespoons honey or maple syrup
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
For the Sauce:
- 1 tablespoon cornstarch
- 1 tablespoon water
For the Bowls:
- 2 cups cooked brown rice or quinoa
- 1 cup broccoli florets
- 1 cup snap peas
- ½ cup red bell pepper, sliced
- 2 green onions, chopped
- Sesame seeds, for garnish
Instructions
1. In a medium bowl, whisk together soy sauce, honey or maple syrup, garlic, ginger, rice vinegar, and sesame oil.
2. Place chicken thighs in a zip-top bag or shallow dish and pour marinade over them. Seal and refrigerate for at least 30 minutes or up to 2 hours.
3. Cook brown rice or quinoa according to package instructions and set aside.
4. Heat a large skillet or wok over medium-high heat and stir-fry broccoli, snap peas, and red bell pepper for 5–7 minutes until tender-crisp. Remove and set aside.
5. In the same skillet, sear marinated chicken thighs for 5–7 minutes per side until golden brown and cooked through.
6. Let chicken rest for 5 minutes, then slice into bite-sized pieces.
7. Pour reserved marinade into a small saucepan and bring to a boil.
8. Whisk cornstarch with water until smooth, then stir into the boiling marinade and cook until thickened into a sticky sauce.
9. To assemble, divide rice or quinoa into bowls, top with vegetables and sliced chicken, drizzle with sticky sauce, and garnish with green onions and sesame seeds.
Notes
Customize with your favorite vegetables such as carrots, zucchini, or edamame.
Swap chicken for tofu or shrimp for a different protein option.
For extra heat, add red pepper flakes or a drizzle of sriracha.
Store leftovers in airtight containers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg