Description
Warm, sticky, and full of seasonal goodness, these Sticky Chicken Bowls combine a sweet glaze with soft rice and roasted veggies for a comforting weeknight meal.
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 3 tablespoons olive oil
- 1/3 cup soy sauce
- 1/3 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 3 cups cooked rice (white, brown, or cauliflower rice)
- 2 cups roasted seasonal vegetables (butternut squash, Brussels sprouts, or carrots)
- Sesame seeds and sliced green onions for garnish
- Salt and pepper to taste
Instructions
- Prep the rice and veggies: Cook rice according to package directions and roast vegetables at 425°F (220°C) with a drizzle of oil and salt while you prepare the chicken.
- Make the sauce: In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer and cook until browned, about 4–6 minutes.
- Add the glaze: Pour the sauce into the skillet and bring to a simmer. Stir frequently to coat the chicken.
- Thicken the sauce: Stir in the cornstarch slurry and simmer another 1–2 minutes until glossy.
- Assemble the bowls: Spoon rice into bowls, top with roasted vegetables, then add the sticky chicken. Garnish with sesame seeds and green onions.
- Serve warm and enjoy!
Notes
For a vegetarian version, replace chicken with crispy tofu or tempeh. Store components separately for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian