Description
This Healthy Sticky Chicken Bowls recipe features tender chicken thighs marinated and cooked in a flavorful sticky sauce, paired with vibrant stir-fried vegetables and brown rice for a balanced, nutritious meal. Perfect for a quick weeknight dinner, this dish combines savory, sweet, and tangy notes for a satisfying bowl that’s both wholesome and delicious.
Ingredients
Scale
For the Chicken and Marinade
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons low sodium soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Salt and pepper to taste
For the Bowl
- 1 cup brown rice (or quinoa)
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 medium carrot, julienned
- 2 green onions, chopped
- Sesame seeds for garnish
Instructions
- Marinate the Chicken: In a bowl, whisk together soy sauce, honey or maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. Add the chicken thighs, ensuring they’re evenly coated. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
- Cook the Rice: Prepare brown rice following package instructions. Once cooked, set it aside and keep warm.
- Sear the Chicken: Heat a large skillet over medium-high heat. Remove chicken from marinade, reserving the marinade. Season chicken with salt and pepper. Cook chicken in skillet for 5-6 minutes per side until golden and cooked through, reaching an internal temperature of 165°F (75°C). Remove chicken and let it rest.
- Stir-Fry Vegetables: In the same skillet, add broccoli florets, sliced bell pepper, and julienned carrot. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Thicken the Sauce: Pour the reserved marinade into the skillet and bring to a simmer. Cook for 2-3 minutes until the sauce thickens slightly.
- Combine Chicken and Sauce: Slice the rested chicken into strips, return to skillet, and toss well with the thickened sauce and vegetables.
- Assemble the Bowls: Scoop brown rice into serving bowls, top with the sticky chicken and vegetable mixture, then garnish with chopped green onions and sesame seeds. Serve immediately.
Notes
- For a vegetarian version, substitute chicken with firm tofu and adjust cooking time accordingly.
- Use low sodium soy sauce to keep sodium levels in check.
- Marinating the chicken overnight will enhance the flavors.
- Quinoa can be used instead of brown rice for a protein boost.
- Feel free to add other vegetables like snap peas or mushrooms depending on availability.
