Name: Healthy Sticky Chicken Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 1 tbsp olive oil; Salt and black pepper, to taste; ¼ cup low-sodium soy sauce (or tamari for gluten-free); 3 tbsp honey or maple syrup; 2 tbsp rice vinegar; 1 tbsp sriracha or chili paste (optional, for heat); 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp cornstarch mixed with 2 tbsp water (slurry); 2 cups cooked brown rice or quinoa; 1 cup steamed broccoli; 1 cup sliced bell peppers; 1 tbsp sesame seeds (for garnish); 2 green onions, chopped

Why You’ll Love This Recipe

I love how this dish gives me all the flavor of classic takeout without feeling heavy. The sticky sauce is made with a few simple pantry ingredients, and I can adjust it to be as sweet, tangy, or spicy as I like. It’s also quick to make, perfect for busy weeknights, and easy to customize with different vegetables or grains.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
1 tablespoon olive oil
Salt and pepper to taste
1/4 cup low-sodium soy sauce
3 tablespoons honey or maple syrup
2 tablespoons rice vinegar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
2 cups cooked brown or white rice
1 cup steamed broccoli
1 cup sliced bell peppers
1/4 cup sliced green onions for garnish
Sesame seeds for garnish (optional)

Directions

I season the chicken with salt and pepper.
I heat the olive oil in a large skillet over medium-high heat, then cook the chicken for 5–6 minutes until golden and cooked through. I remove it from the skillet and set it aside.
In the same skillet, I combine soy sauce, honey, rice vinegar, garlic, and ginger, stirring until the mixture begins to simmer.
I add the cornstarch slurry and cook until the sauce thickens and becomes glossy.
I return the chicken to the skillet, tossing it to coat evenly in the sauce.
I serve the sticky chicken over bowls of rice, adding steamed broccoli and bell peppers on the side.
I finish each bowl with green onions and sesame seeds before serving.

Servings And Timing

This recipe makes 4 servings and takes about 25 minutes from start to finish.

Variations

I sometimes swap the rice for quinoa or cauliflower rice to lighten it up. For a spicy kick, I stir in sriracha or chili flakes to the sauce. I also like using tofu or shrimp instead of chicken for a change.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the chicken and sauce together in a skillet over low heat, adding a splash of water if needed to loosen the sauce. The microwave works too, but I prefer the stovetop for better texture.

FAQs

Can I Use Frozen Vegetables?

Yes, I often use frozen stir-fry mixes for convenience. I just steam or sauté them before adding them to the bowl.

Can I Make The Sauce Ahead Of Time?

Definitely. I prepare the sauce in advance and store it in the fridge for up to 5 days.

What’s The Best Cut Of Chicken For This?

I like chicken thighs for extra juiciness, but chicken breast works great for a leaner option.

Can I Make It Gluten-Free?

Yes, I swap soy sauce for tamari or coconut aminos to make it gluten-free.

How Do I Keep The Chicken Tender?

I avoid overcooking and make sure the chicken is sliced evenly so it cooks quickly and stays juicy.

Conclusion

I love making these healthy sticky chicken bowls because they deliver that perfect mix of sweet, savory, and satisfying in under 30 minutes. They’re adaptable, meal-prep friendly, and always hit the spot when I’m craving a flavorful but healthy dinner.