Healthy Sticky Chicken Bowls: Quick Family Dinner (Print Version)
Healthy sticky chicken bowls are a quick, flavorful family dinner. Enjoy tender chicken coated in a sweet and savory glaze, served over rice with fresh veggies. Easy weeknight meal!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Dairy-Free
# Ingredients:
→ The Sticky Glaze
01 -
1/2 cup low-sodium soy sauce
02 -
1/4 cup honey
03 -
2 tbsp rice vinegar
04 -
1 tsp toasted sesame oil
05 -
2 cloves garlic, minced
06 -
1 tsp fresh ginger, grated
07 -
1 tbsp cornstarch
08 -
2 tbsp cold water (for cornstarch slurry)
09 -
1 tsp sriracha (optional, for a touch of heat)
→ Lean Protein & Vibrant Veggies
10 -
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
11 -
3 cups broccoli florets
12 -
1 large red bell pepper, thinly sliced
13 -
1 tbsp avocado oil
14 -
Salt and freshly ground black pepper, to taste
→ Hearty Grain Base
15 -
1 cup uncooked brown rice
→ Fresh Garnish & Crunch
16 -
2 green onions, thinly sliced
17 -
1 tbsp sesame seeds, toasted (for garnish)
# Instructions:
01 -
Prepare 1 cup uncooked brown rice according to package directions, typically simmering with 2 cups water for 35-40 minutes. This will be the hearty base for your Healthy Sticky Chicken Bowls: Quick Family Dinner. Set aside once cooked.
02 -
In a small bowl, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 1 tsp toasted sesame oil, 2 cloves minced garlic, 1 tsp grated fresh ginger, and 1 tsp sriracha (if using). Set this flavorful glaze aside.
03 -
Heat 1 tbsp avocado oil in a large skillet or wok over medium-high heat. Season 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces, with salt and freshly ground black pepper. Cook chicken for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
04 -
Add 3 cups broccoli florets and 1 large red bell pepper, thinly sliced, to the same skillet. Cook for 5-7 minutes, stirring frequently, until the vegetables are tender-crisp and vibrant. You want them to retain a slight bite for your Healthy Sticky Chicken Bowls.
05 -
In a small cup, whisk 1 tbsp cornstarch with 2 tbsp cold water to create a smooth slurry. Pour the prepared sticky glaze into the skillet with the vegetables. Bring to a simmer, then whisk in the cornstarch slurry. Cook for 1-2 minutes until the glaze thickens. Return the cooked chicken to the skillet and toss everything to coat evenly.
06 -
Divide the cooked brown rice among four bowls. Top generously with the sticky chicken and vegetable mixture. Garnish your Healthy Sticky Chicken Bowls: Quick Family Dinner with 2 green onions, thinly sliced, and 1 tbsp toasted sesame seeds for extra flavor and crunch.
# Notes:
01 -
Veggie Swap: Feel free to substitute broccoli and bell pepper with other quick-cooking vegetables like snap peas, carrots, or mushrooms to customize your bowls.
02 -
Meal Prep Friendly: Cook the rice, chicken, and veggies ahead of time. Store components separately and combine with the freshly reheated glaze for quick weeknight meals.
03 -
Spice It Up: For more heat, increase the sriracha in the glaze or add a pinch of red pepper flakes when cooking the chicken.
04 -
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a microwave or on the stovetop.
# Tools You'll Need:
01 -
Large skillet or wok
02 -
Saucepan (for rice)
03 -
Cutting board
04 -
Chef's knife
05 -
Measuring cups and spoons
06 -
Whisk
# Nutrition Facts (Per Serving):
Calories: 620 kcal
Total Fat: 13 g
Total Carbohydrate: 60 g
Protein: 58 g