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Healthy Sticky Chicken Bowls

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Quick and colorful chicken bowls with a sweet and sticky soy glaze, perfect for busy weeknights.

Ingredients

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  • 2 cups cooked brown rice or quinoa
  • 1 pound boneless, skinless chicken thighs
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 1 carrot, shredded
  • 1 green onion, sliced
  • Sesame seeds for garnish

Instructions

  1. Make the sauce: In a bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until smooth.
  2. Marinate the chicken: Place the chicken thighs in a shallow dish or zip-top bag and pour half the sauce over them. Reserve the other half for cooking. Marinate at least 30 minutes in the refrigerator.
  3. Cook the chicken: Heat a large skillet over medium heat. Sear the chicken thighs 5 to 7 minutes per side until well browned and the internal temperature reaches 165°F. Remove to a cutting board and let rest 5 minutes, then slice.
  4. Stir-fry the vegetables: In the same skillet, add the broccoli, red bell pepper, and shredded carrot. Stir-fry 3 to 5 minutes until bright and tender-crisp. Pour the reserved sauce into the pan and cook another 1 to 2 minutes until it slightly thickens.
  5. Assemble the bowls: Divide cooked brown rice or quinoa between bowls. Top with sliced chicken and the saucy vegetables. Garnish with sliced green onion and sesame seeds.

Notes

For a vegetarian option, substitute chicken with firm tofu. Store leftovers in airtight containers for up to 4 days.

Nutrition

Find it online: https://www.simplefamilydishes.com/healthy-sticky-chicken-bowls/