Description
Quick and easy sticky chicken bowls with tender chicken, vibrant veggies, and a sweet-tangy sauce, perfect for busy weeknights.
Ingredients
Scale
- 1 pound Boneless, skinless chicken thighs
- 1/2 cup Low-sodium soy sauce
- 2 tablespoons Honey or maple syrup
- 2 Garlic, minced
- 1 inch Ginger, grated
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 tablespoon Cornstarch
- 2 cups Cooked brown rice or quinoa
- 1 cup Broccoli florets
- 1 cup Snap peas
- 1/2 cup Red bell pepper, sliced
- 2 Chopped green onions
- Sesame seeds
Instructions
- Marinate the Chicken: Start by cutting the chicken thighs into bite-sized pieces. In a large bowl, mix the low-sodium soy sauce, honey or maple syrup, minced garlic, grated ginger, rice vinegar, and sesame oil. Add the chicken pieces, ensuring they are well-coated in the marinade. Let this sit for at least 30 minutes. If you have time, marinate for a few hours for even deeper flavor!
- Cook the Grains: While the chicken marinates, prepare your base. You can cook brown rice or quinoa according to the package instructions. While the grains cook, move on to the next step.
- Stir-Fry the Veggies: In a large skillet over medium-high heat, add the marinated chicken along with the marinade. Cook for about 5-7 minutes, stirring occasionally, until the chicken is thoroughly cooked. If you want to thicken the sauce, mix the cornstarch with a tablespoon of water, and stir it into the skillet. This will give you that coveted sticky glaze.
- Add the Veggies: Toss in the broccoli florets, snap peas, and sliced red bell pepper. Stir everything together and cook for an additional 3-5 minutes until the veggies are tender-crisp but not overcooked.
- Serve: Divide the cooked brown rice or quinoa among bowls. Top each bowl generously with the sticky chicken and veggies. Garnish with chopped green onions and a sprinkle of sesame seeds before serving. Enjoy!
Notes
For added flavor, marinate overnight and avoid overcrowding the pan during cooking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
Keywords: chicken, sticky chicken bowls, quick dinner, healthy meal, easy recipe