Description
Enjoy a cozy meal with these flavorful Sticky Chicken Bowls, filled with tender chicken, colorful vegetables, and a sticky-sweet sauce.
Ingredients
Scale
- 1 lb chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1/4 cup honey (or maple syrup for vegan)
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 tablespoon cornstarch
- Vegetables of choice (e.g., snap peas, bell peppers, broccoli)
- 2 cups cooked rice or quinoa
Instructions
- Prep your chicken: Start by cutting your chicken thighs into bite-sized pieces.
- Marinate the chicken: In a bowl, mix together soy sauce, honey, minced garlic, and ginger. Add chicken pieces and coat well, marinate for at least 20 minutes.
- Prep your veggies: While chicken marinates, chop your veggies into bite-sized pieces.
- Cook the chicken: Heat a large skillet over medium-high heat. Add oil, then toss in the marinated chicken and cook for 5-7 minutes until golden brown.
- Thicken the sauce: In a small bowl, combine cornstarch with cold water to make a slurry. Add remaining marinade to the skillet, bring to a simmer, and whisk in the slurry.
- Add vegetables: Toss in the veggies and cook until tender but still crisp, about 3-4 minutes.
- Assemble your bowls: Serve rice or quinoa in bowls, topped with sticky chicken and veggies. Drizzle with extra sauce if desired.
- Garnish and serve: Top with sesame seeds, sliced green onions, or cilantro.
Notes
For added flavor, drizzle sriracha or sprinkle crushed peanuts over the bowls.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: sticky chicken bowls, easy chicken recipe, comfort food, weeknight dinner, meal prep