Print

Healthy Sticky Chicken Bowls

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant and delicious meal featuring tender marinated chicken thighs, a colorful mix of crunchy veggies, and fluffy brown rice or quinoa.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup honey or maple syrup
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 tablespoon 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 red bell pepper, sliced
  • 2 green onions, chopped
  • Sesame seeds, for garnish

Instructions

  1. Marinate the chicken: In a medium bowl, combine the low-sodium soy sauce, honey (or maple syrup), minced garlic, grated ginger, rice vinegar, and sesame oil. Whisk until well blended.
  2. Soak up the flavors: Place the chicken thighs in a zip-top bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish, and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.
  3. Cook the grains: While the chicken is marinating, prepare your rice or quinoa according to the package instructions. Once done, set aside.
  4. Sauté the vegetables: In a large skillet or wok over medium heat, add a splash of water or a small amount of cooking oil. Once heated, add the broccoli florets, snap peas, and sliced red bell pepper. Stir-fry the vegetables for about 5-7 minutes, or until they are tender-crisp. Remove them from the skillet and set aside.
  5. Cook the chicken: Remove the chicken from the marinade, reserving the marinade for later. In the same skillet, add the chicken thighs and cook for about 5-7 minutes on each side, or until the chicken is cooked through and has a golden-brown exterior.
  6. Slice the chicken: Once the chicken is fully cooked, remove it from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.
  7. Thicken the sauce: In a small saucepan, pour the reserved marinade and bring it to a boil over medium-high heat. In a separate bowl, whisk together the cornstarch with 2 tablespoons of water until smooth, then add it to the boiling marinade. Stir continuously until the sauce has thickened.
  8. Assemble the bowls: To assemble the bowls, place a scoop of cooked brown rice or quinoa at the bottom, then top with the stir-fried vegetables and sliced chicken. Drizzle the thickened sticky sauce over the top and garnish with chopped green onions and sesame seeds.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavor deepens overnight.

Nutrition

Find it online: https://lunarecipez.com/healthy-sticky-chicken-bowls-recipe/

Scroll to Top