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Healthy Sticky Chicken Bowls: Quick Protein-Packed Dinner Ideas

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  • Author: James Carter
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

Whip up these Healthy Sticky Chicken Bowls for a quick, protein-packed dinner that’s flavorful and satisfying. This easy recipe uses lean chicken, crisp vegetables, and a delicious homemade sticky sauce. Perfect for busy weeknights!

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/4 cup honey or maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch or arrowroot powder (for thickening)
  • 1/4 cup water (for slurry)
  • 1 cup broccoli florets
  • 1 cup snap peas or snow peas
  • 1 red bell pepper, thinly sliced
  • Cooked brown rice or quinoa, for serving
  • Optional garnishes: toasted sesame seeds, chopped green onions

Instructions

  1. 1. In a small bowl, whisk together the soy sauce, honey or maple syrup, rice vinegar, and sesame oil. Set aside.
  2. 2. Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken cubes and cook until browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
  3. 3. Add the sliced red onion to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
  4. 4. Add the broccoli florets, snap peas, and red bell pepper to the skillet. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
  5. 5. In a small cup, whisk together the cornstarch (or arrowroot powder) and the 1/4 cup of water to create a slurry.
  6. 6. Pour the soy sauce mixture into the skillet with the vegetables. Bring to a simmer.
  7. 7. Gradually whisk in the cornstarch slurry until the sauce thickens and coats the vegetables and chicken.
  8. 8. Return the cooked chicken to the skillet and toss to coat evenly with the sticky sauce. Cook for another 1-2 minutes until the chicken is heated through and well coated.
  9. 9. Serve the sticky chicken and vegetable mixture over cooked brown rice or quinoa. Garnish with toasted sesame seeds and chopped green onions, if desired.

Notes

Store leftovers in airtight containers in the refrigerator for up to 3-4 days. Reheat on the stovetop for best results, adding a splash of water if needed. Grains can be reheated separately in the microwave or on the stove.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: Estimated 450-550 (depending on grain and exact ingredients)
  • Sugar: Estimated 15-20g (natural sugars from honey/maple and vegetables)
  • Sodium: Estimated 800-1200mg (can be reduced with lower sodium soy sauce)
  • Fat: Estimated 15-20g
  • Carbohydrates: Estimated 40-50g
  • Fiber: Estimated 5-8g
  • Protein: Estimated 35-45g

From my kitchen to yours. Wishing you a delicious moment :-)

Find it online: https://www.bettyflavors.com/healthy-sticky-chicken-bowls-quick-protein-packed-dinner-ideas/