Description

A flavorful and wholesome bowl with tender sticky chicken, fresh veggies, and a tasty sauce for a balanced meal.

Ingredients

For the chicken:

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

1 tbsp olive oil

Salt and black pepper, to taste

For the sticky sauce:

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)

For serving:

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

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Instructions

Heat olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook until browned and cooked through (about 6–8 minutes). Remove and set aside.

In the same skillet, whisk together soy sauce, honey, rice vinegar, sriracha, garlic, and ginger. Bring to a simmer.

Stir in the cornstarch slurry and cook for 1–2 minutes until thickened.

Return chicken to the skillet and toss to coat in the sticky sauce.

Assemble bowls with rice or quinoa, chicken, broccoli, and bell peppers.

Garnish with sesame seeds and green onions. Serve warm.

Notes

Swap rice for cauliflower rice to make it low-carb.

Chicken thighs give a juicier texture, but breasts work for a leaner option.

Sauce can be made ahead and refrigerated for up to 5 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner, Healthy Bowls, Meal Prep
Method: Stovetop
Cuisine: Asian-Inspired, Healthy Eating