Description

Tender chicken glazed in a sweet-savory sticky sauce, served over fluffy rice and topped with crisp veggies for a clean eating dinner that feels like comfort food. Quick, customizable, and perfect for busy weeknights or meal prep.

Ingredients

Scale

1 1/2 lbs boneless, skinless chicken thighs or breasts
2 tbsp cornstarch (or arrowroot powder for gluten-free)
2 tbsp olive oil or avocado oil
1/3 cup low-sodium soy sauce (or coconut aminos for soy-free)
1/4 cup honey (or pure maple syrup for vegan)
2 tbsp rice vinegar (or apple cider vinegar)
2 cloves garlic, minced
1 tbsp fresh ginger, grated (optional)
1/2 tsp crushed red pepper flakes (optional)
1 tbsp water
2 cups cooked jasmine rice or brown rice
1 cup shredded carrots
1 cup snap peas or snow peas, sliced
1/2 cup thinly sliced red bell pepper
1/4 cup sliced green onions
1 tbsp sesame seeds (optional)
Fresh cilantro or parsley, chopped (for garnish)

Instructions

Cut chicken into bite-sized pieces and toss with cornstarch until evenly coated.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken in a single layer and cook for 4-5 minutes, browning one side before flipping. Cook until golden and just cooked through.
While chicken cooks, whisk together soy sauce, honey, rice vinegar, garlic, ginger, red pepper flakes, and water in a small bowl.
Pour sticky sauce over cooked chicken in the skillet. Stir to coat, reduce heat to medium-low, and simmer for 5-7 minutes until sauce thickens and becomes glossy.
Cook rice according to package instructions and fluff with a fork.
Slice snap peas, red bell pepper, and shred carrots. Chop green onions and cilantro for garnish.
Divide rice among 4 bowls. Top each with sticky chicken and scatter veggies on top. Drizzle extra sauce from the pan over everything.
Garnish bowls with sesame seeds, green onions, and cilantro. Serve hot.
If chicken isn’t sticky enough, simmer sauce longer. If burning, lower heat and stir more often. Fluff clumpy rice with a fork and add a splash of water if needed.

Notes

For gluten-free, use tamari and arrowroot powder. Swap rice for cauliflower rice or quinoa for lower carbs. Add extra veggies like broccoli or cabbage for more nutrition. Don’t overcook chicken to keep it moist. Sauce consistency can be adjusted by simmering longer or adding water. Prep veggies and sauce ahead for faster assembly. Leftovers keep well for up to 3 days; store components separately for best texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl (about 1/2 cup rice, 1/4 of chicken and veggies)
Calories: 425
Sugar: 12
Sodium: 650
Fat: 9
Saturated Fat: 1.5
Carbohydrates: 50
Fiber: 4
Protein: 35

Keywords: sticky chicken, rice bowls, clean eating, easy dinner, meal prep, Asian chicken, healthy recipe, weeknight dinner, gluten-free option