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A delicious Korean chicken bowl with white rice, roasted broccoli, sliced avocado, sesame seeds, and a spicy red sauce.

Healthy Sticky Chicken Bowls

Enjoy these vibrant and flavorful Healthy Sticky Chicken Bowls, featuring tender chicken coated in a lightened-up sweet and savory sauce, served over fluffy rice with a medley of fresh, crisp vegetables. This wholesome meal is perfect for a quick weeknight dinner or meal prep.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1 tbsp Cornstarch
  • 1 tbsp Olive oil
For the Healthy Sticky Sauce
  • 1/4 cup Low-sodium soy sauce or tamari for gluten-free
  • 2 tbsp Honey or maple syrup
  • 1 tbsp Rice vinegar
  • 1 tbsp Sriracha adjust to taste for spice
  • 1 tsp Grated fresh ginger
  • 2 cloves Minced garlic
  • 1 tsp Sesame oil
  • 1 tbsp Cornstarch
  • 2 tbsp Water cold, for cornstarch slurry
For the Bowls (Suggestions)
  • 2 cups Cooked brown rice or quinoa, prepared
  • 1 cup Steamed broccoli florets
  • 1 cup Shredded carrots
  • 1/2 cup Sliced cucumber
  • 1/4 cup Chopped green onions for garnish
  • 1 tsp Sesame seeds for garnish

Equipment

  • Large mixing bowl
  • Whisk
  • Medium saucepan
  • Large skillet or Wok
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

Prepare the Chicken
  1. Pat the chicken pieces dry with paper towels. Season with salt and pepper. Toss with 1 tablespoon of cornstarch until lightly coated.
Make the Healthy Sticky Sauce
  1. In a medium bowl, whisk together soy sauce, honey, rice vinegar, sriracha, grated ginger, minced garlic, and sesame oil. In a small separate bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water to create a slurry. Set aside.
Cook the Chicken
  1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 3-4 minutes per side, until golden brown and cooked through. Remove cooked chicken from the pan and set aside.
Finish the Sauce and Combine
  1. Reduce the heat to medium-low. Pour the prepared sticky sauce mixture into the same skillet. Bring to a gentle simmer. Whisk in the cornstarch slurry and cook, stirring constantly, for 1-2 minutes until the sauce thickens to a glossy consistency.
  2. Return the cooked chicken to the skillet, tossing to coat evenly with the sticky sauce. Cook for another 1-2 minutes, allowing the sauce to cling to the chicken.
Assemble the Bowls
  1. Divide the cooked brown rice (or quinoa) among four serving bowls. Arrange the sticky chicken over the rice.
  2. Add your desired vegetables to each bowl, such as steamed broccoli, shredded carrots, and sliced cucumber.
  3. Garnish with chopped green onions and sesame seeds before serving.

Notes

Meal Prep Friendly: This recipe is excellent for meal prepping. Store chicken and rice/quinoa separately from fresh vegetables for best texture, then combine and reheat chicken and rice when ready to eat.
Vegetable Variations: Feel free to customize your bowls with other healthy vegetables like bell peppers, edamame, snap peas, or spinach. Lightly sautéing harder vegetables (like bell peppers) can also work.
Spice Level: Adjust the amount of sriracha to your preferred spice level. For less heat, omit it entirely or use a dash of red pepper flakes instead.