Description
A convenient, flavorful, and nourishing meal featuring sticky chicken served over a bed of colorful veggies and grains.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs or breasts
- 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
- 1/4 cup honey or maple syrup
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
- 2 cups cooked brown rice or quinoa
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 carrot, julienne or thinly sliced
- Green onions, chopped (for topping)
- Sesame seeds (for topping)
- Fresh cilantro (optional, for topping)
Instructions
- Start by cooking your choice of grains. If you’re using rice, rinse it under cold water, add it to a pot with water, bring to a boil, cover, and let it simmer until tender. Quinoa should be cooked similarly with a 1:2 quinoa-to-water ratio.
- While the grains are cooking, heat a large skillet over medium-high heat. Add a drizzle of sesame oil, then place the chicken thighs in the skillet. Sear them for about 5-7 minutes on each side, or until they’re golden brown and fully cooked.
- In a separate bowl, combine all the ingredients for the sticky sauce. Once the chicken is cooked, pour the sauce into the skillet. Let it simmer for about 3-4 minutes until it thickens and coats the chicken.
- While the chicken simmers in the sauce, prepare your veggies. In the same skillet, add the sliced bell pepper, broccoli florets, snap peas, and carrots. Sauté them for about 4-5 minutes until they’re bright and tender yet still crisp.
- Once everything is ready, it’s time to assemble your bowls. Start with a base of brown rice or quinoa, layer on the sautéed veggies, and finally, top it off with the sticky chicken and sauce.
- Finish with your favorite toppings—green onions, sesame seeds, and cilantro if desired.
Notes
Feel free to substitute chicken with tofu for a vegetarian option or use cauliflower rice for a low-carb dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg