Sticky Chicken Bowls
Sticky Chicken Bowls are a delightful meal featuring juicy chicken, steamed veggies, and a sweet, savory sauce, perfect for quick weeknight dinners.
Ingredients
For the chicken and sauce
- 1 lb chicken breast, diced You can use any other protein such as tofu or shrimp.
- 1/4 cup soy sauce Use low-sodium soy sauce for a healthier option.
- 2 tablespoons honey Can substitute with maple syrup for a vegan option.
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon ginger, minced Fresh ginger adds more flavor.
- 2 cloves garlic, minced Adjust garlic according to taste.
For serving
- 1 cup cooked rice or quinoa Use pre-cooked to save time.
- 1 cup broccoli florets Can also use other vegetables like bell peppers.
- 1 large carrot, sliced
- to taste none sesame seeds for garnish Add after cooking.
- to taste none green onions for garnish Chopped for presentation.
Instructions
Preparation
- In a bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic until well mixed.
- In a skillet over medium heat, cook the diced chicken until it’s browned and cooked through.
Cooking
- Pour the sauce mixture into the skillet with the chicken, cooking until the sauce thickens.
- In another pot, steam broccoli and carrots until they are tender.
Serving
- Serve the sticky chicken over cooked rice or quinoa, topped with the steamed vegetables, sesame seeds, and green onions.
Notes
To keep leftovers fresh, store them in an airtight container in the fridge for 3-4 days. Reheat gently before serving.