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Healthy Sticky Chicken Bowls

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A vibrant and nutritious dish featuring marinated chicken, cooked brown rice or quinoa, and colorful vegetables, topped with a sticky sauce.

Ingredients

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  • 1 pound boneless, skinless chicken thighs
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup honey or maple syrup
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 2 cups cooked brown rice or quinoa
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 1/2 red bell pepper, sliced
  • 2 green onions, chopped
  • Sesame seeds, for garnish

Instructions

  1. Marinate the Chicken: In a medium bowl, combine the soy sauce, honey (or maple syrup), minced garlic, grated ginger, rice vinegar, and sesame oil. Whisk until well blended. Place the chicken thighs in a zip-top bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a deeper flavor.
  2. Cook the Rice or Quinoa: Prepare your brown rice or quinoa according to the package instructions. Once cooked, set aside to keep warm.
  3. Sauté the Vegetables: In a large skillet or wok over medium heat, add a splash of water or a small amount of cooking oil. Once heated, add the broccoli florets, snap peas, and sliced red bell pepper. Stir-fry the vegetables for about 5-7 minutes, or until they are tender-crisp. Remove them from the skillet and set aside.
  4. Cook the Chicken: Remove the chicken from the marinade, reserving the marinade for later use. In the same skillet, add the chicken thighs and cook for about 5-7 minutes on each side, or until the chicken is cooked through and has a golden-brown exterior.
  5. Rest and Slice the Chicken: Once the chicken is fully cooked, remove it from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.
  6. Make the Sticky Sauce: In a small saucepan, pour the reserved marinade and bring it to a boil over medium-high heat. In a separate bowl, whisk together the cornstarch with 2 tablespoons of water until smooth, then add it to the boiling marinade. Stir continuously until the sauce has thickened to a beautiful glossy finish.
  7. Assemble the Bowls: Place a scoop of cooked brown rice or quinoa at the bottom, then top with the stir-fried vegetables and sliced chicken. Drizzle the thickened sticky sauce generously over the top and garnish with chopped green onions and sesame seeds.

Notes

Customize by swapping out veggies or using quinoa instead of rice. Store leftovers in an airtight container for up to 3-4 days.

Nutrition

Find it online: https://ameliasweets.com/2026/05/20/healthy-sticky-chicken-bowls-recipe/

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