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Sticky Chicken Bowls

Create a mouthwatering Sticky Chicken Bowl in just under 30 minutes, featuring juicy chicken thighs, a sticky sauce of honey and soy sauce, fresh vegetables, and nutty sesame seeds.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken thighs For a leaner option, swap for chicken breast
  • 1/4 cup soy sauce Or tamari for gluten-free
  • 2 tbsp honey Or maple syrup for a vegan version
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 cup broccoli florets For a colorful crunch, try kale or spinach
  • 1 medium red bell pepper, sliced Or use your favorite peppers
  • 2 cups cooked rice Quinoa works beautifully as a swap here
  • 1 tbsp sesame seeds For garnish

Method
 

Preparation
  1. In a bowl, mix the soy sauce, honey, sesame oil, and minced garlic. Add the chicken thighs, ensuring they are well-coated. Let them marinate while you prep the vegetables.
  2. Chop your broccoli and bell pepper into bite-sized pieces. If you’re using fresh veggies, remember to wash them thoroughly.
Cooking
  1. Heat a non-stick skillet over medium heat. Once hot, sauté the marinated chicken for about 5-7 minutes on each side until golden and cooked through. If your sauce becomes too thick, add a splash of water or chicken broth to loosen it up!
  2. In the same skillet or a separate pot, add a splash of water and steam the broccoli and bell pepper until vibrant and tender, about 4-5 minutes.
Assembly
  1. In each bowl, layer the cooked rice, topped with the chicken, steamed veggies, and a drizzle of leftover sauce. Don’t forget to sprinkle sesame seeds for that perfect finish!

Notes

To make it gluten-free, use tamari instead of soy sauce. For a vegan version, swap chicken for tofu or tempeh. Lower sugar by using a sugar-free sweetener instead of honey.