Healthy Sticky Chicken Bowls
These Healthy Sticky Chicken Bowls feature tender chicken in a soy-honey glaze, paired with colorful stir-fried vegetables over a bed of rice, making for a quick, flavorful, and adaptable weeknight meal.
Ingredients
For the Chicken and Marinade
- 2 pieces chicken breasts (boneless, skinless) Halved lengthwise or pounded thin for even cooking.
- 1/3 cup soy sauce Use low-sodium to control salt.
- 3 tbsp honey Maple syrup works as a vegan swap.
- 2–3 cloves garlic, minced Or 1 tsp garlic paste.
- 1 tbsp fresh ginger, grated Fresh is best; ground ginger can be used in a pinch (about 1/2 tsp).
For the Bowl
- 2 cups cooked rice White, jasmine, or brown.
- to taste mixed vegetables: bell peppers, broccoli florets, carrots Cut into bite-sized pieces.
- 1 tsp sesame seeds Toasted if you have time.
- 2 pieces green onions, thinly sliced For garnishing.
- 1 tbsp neutral oil Canola, vegetable, or avocado oil.
Instructions
Preparation
- Whisk together soy sauce, honey, minced garlic, and grated ginger in a bowl until smooth.
- Add the chicken breasts to the sauce, coating well. Cover and refrigerate for at least 30 minutes (up to 2 hours).
Cooking
- Heat 1 tbsp oil in a skillet over medium heat. Remove chicken from marinade (reserve the liquid) and sear chicken for 4–6 minutes per side until nicely browned and the internal temperature reaches 165°F (74°C).
- Pour a little reserved sauce into the pan near the end to glaze the chicken.
- Cook rice according to package instructions so it’s ready when the chicken is done.
- In a separate pan over medium-high heat, add a splash of oil and stir-fry the vegetables for 4–6 minutes until bright and tender-crisp. Season lightly with salt and a splash of soy sauce or a teaspoon of the reserved sauce.
Assembly
- Slice the chicken and place over a bed of rice with the stir-fried vegetables.
- Drizzle any extra warmed reserved sauce over the top if desired and sprinkle with sesame seeds and chopped green onions before serving.
Notes
Serve the bowls hot. For added texture, consider quick pickles or a side of steamed edamame. Customize toppings as desired, such as chili oil or lime wedges. Leftovers can be refrigerated for 3–4 days, and the chicken can be frozen for up to 3 months.