Healthy Sticky Chicken Bowls
A delightful one-pan meal featuring tender chicken pieces coated in a sweet and savory sauce, paired with colorful vegetables and served over rice.
Ingredients
Main Protein
- 1 lb Chicken breast, cut into bite-sized pieces Ensure the chicken is fresh to avoid tough texture.
Starch/Pasta
- 4 cups Cooked rice Use day-old rice for better texture in stir-frying.
Sauce
- 1/4 cup Soy sauce Can substitute with coconut aminos for lower sodium.
- 1/4 cup Honey Balance sweetness with additional soy sauce if preferred.
Liquids/Dairy
- 1/4 cup Water or chicken stock Use sparingly to avoid making the dish too wet.
Aromatics & Vegetables
- 2 cloves Garlic, minced Chop consistently for even cooking.
- 1 inch Fresh ginger, grated Adds a fragrant flavor to the dish.
- 1 cup Broccoli, chopped Use fresh broccoli for the best texture.
- 1 cup Bell peppers, chopped Use a variety of colors for presentation.
- 1 cup Carrots, sliced Ensure veggies are cut into similar sizes.
Optional Finishing Ingredients
- 2 tablespoons Sesame seeds Toast for enhanced flavor.
- 2 scallions Green onions, chopped Sprinkle on top for freshness.
Instructions
Preparation
- Mix the soy sauce and honey in a bowl to create the sticky sauce.
- Heat a tablespoon of oil in a large pan over medium heat for about 2 minutes.
Cooking
- Add the chicken pieces to the pan and cook for 6-8 minutes until browned and cooked through.
- Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
- Add broccoli, bell peppers, and carrots, sautéing for another 4-5 minutes until tender yet crisp.
- Pour the sauce over the chicken and vegetables, stirring well to combine, then let simmer for 2-3 minutes.
Serving
- Serve the sticky chicken bowl over the cooked rice and garnish with sesame seeds and green onions.
Notes
Enhance flavor by marinating the chicken for 30 minutes before cooking. Customize it with seasonal vegetables to keep it fresh.