Name: Healthy Sticky Chicken Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts or thighs, cubed; 1 tbsp olive oil or avocado oil; Salt and pepper, to taste; 2 garlic cloves, minced; 1 tsp fresh ginger, grated; 1/3 cup low-sodium soy sauce; 1/4 cup honey; 2 tbsp rice vinegar; 1–2 tsp sriracha or chili paste (optional); 1 tbsp cornstarch; 1/4 cup water; 2 cups cooked brown rice, quinoa, or cauliflower rice; 1 cup shredded carrots; 1 cup sliced cucumbers; 1 cup edamame or steamed broccoli; 1 avocado, sliced; 2 green onions, chopped; Sesame seeds (optional); Lime wedges (optional)

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Why You’ll Love This Recipe

These bowls are packed with bold flavor, vibrant colors, and a satisfying mix of textures. The sticky sauce is made with healthier ingredients like honey and low-sodium soy sauce, while the base and toppings can be easily customized. It’s a better-for-you alternative to traditional sticky chicken, without sacrificing taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken:

Boneless, skinless chicken breasts or thighs, cubed
Olive oil or avocado oil
Salt and pepper
Garlic, minced
Fresh ginger, grated

For the sticky sauce:

Low-sodium soy sauce
Honey
Rice vinegar
Sriracha or chili paste (optional)
Cornstarch
Water

For the bowls:

Cooked brown rice, quinoa, or cauliflower rice
Shredded carrots
Sliced cucumbers
Edamame or steamed broccoli
Avocado, sliced
Green onions, chopped
Sesame seeds (optional)
Lime wedges (optional)

Directions

In a small bowl, whisk together soy sauce, honey, rice vinegar, sriracha (if using), cornstarch, and water. Set aside.
Heat oil in a skillet over medium-high heat. Add cubed chicken, season with salt and pepper, and cook until browned and cooked through.
Add garlic and ginger to the skillet and sauté for 1–2 minutes until fragrant.
Pour the sauce into the skillet and stir continuously until it thickens and coats the chicken—about 2–3 minutes. Remove from heat.
Assemble bowls with a base of rice or grains, topped with sticky chicken and your choice of veggies and avocado.
Garnish with green onions, sesame seeds, and a squeeze of lime, if desired. Serve warm.

Servings and timing

Serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes

Variations

Use tofu or tempeh instead of chicken for a vegetarian version.
Swap honey with maple syrup or coconut sugar for a different natural sweetener.
Use soba noodles or rice noodles instead of rice for a twist.
Add red cabbage, radishes, or bell peppers for more color and crunch.
Drizzle with a light sriracha mayo or tahini sauce for extra flavor.

Storage/Reheating

Store bowls in airtight containers in the refrigerator for up to 4 days. Reheat chicken and grains in the microwave or on the stovetop with a splash of water to loosen the sauce. Store fresh toppings like avocado and cucumber separately to add just before serving. These bowls are great for meal prep and packed lunches.

FAQs

Is this dish spicy?

Only if you add sriracha or chili paste. You can leave it out for a mild version.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs stay juicy and are great for this recipe. Either cut works well.

What can I use instead of soy sauce?

Tamari or coconut aminos are great gluten-free and lower-sodium alternatives.

Can I freeze this recipe?

The chicken and rice freeze well. Store toppings separately and add fresh after thawing and reheating.

How do I keep the chicken from drying out?

Don’t overcook it—sear until just cooked through, and let the sauce simmer for only a few minutes.

Can I make the sauce ahead of time?

Yes, prepare the sauce and store it in the fridge for up to 5 days. Shake or stir before using.

What veggies go best with this?

Carrots, cucumbers, broccoli, edamame, cabbage, and bell peppers all pair well.

Is this recipe gluten-free?

Use gluten-free tamari or coconut aminos and serve with gluten-free grains or noodles.

How do I add extra protein?

Top with a fried egg or serve with a side of miso soup or edamame for extra protein.

Can I serve this cold?

Yes, it works well as a chilled bowl for lunch, especially if using quinoa or cold rice.

Conclusion

Healthy Sticky Chicken Bowls are a nourishing, flavor-packed meal that’s easy to make, endlessly customizable, and perfect for prep. Whether you’re looking for a lighter alternative to takeout or a balanced weeknight dinner, this recipe offers the best of both worlds—comfort food taste with feel-good ingredients.

Healthy Sticky Chicken Bowls

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Healthy Sticky Chicken Bowls feature tender chicken glazed in a naturally sweet and savory sauce, served with wholesome grains and fresh veggies. A lighter, meal-prep-friendly take on sticky chicken that’s flavorful and customizable.

Author: Laura
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Dish
Method: Stovetop
Cuisine: Asian-Inspired
Diet: Low Fat

Instructions

In a bowl, whisk soy sauce, honey, rice vinegar, sriracha (if using), cornstarch, and water until smooth. Set aside.

Heat oil in a skillet over medium-high heat. Add cubed chicken, season with salt and pepper, and cook until browned and cooked through.
Add garlic and ginger, sauté 1–2 minutes until fragrant.
Pour in sauce mixture, stirring continuously until thickened and chicken is well coated (about 2–3 minutes).
Assemble bowls with rice or grains as the base, topped with sticky chicken, carrots, cucumbers, edamame, and avocado.
Garnish with green onions, sesame seeds, and lime wedges. Serve warm.

Notes

Use tamari or coconut aminos instead of soy sauce for gluten-free option.
Swap chicken with tofu or tempeh for vegetarian version.
Don’t overcook chicken—remove from heat once just cooked through.
Store toppings like avocado and cucumber separately if meal prepping.
Freeze chicken and rice portions, add fresh toppings after thawing.

Nutrition

Serving Size: 1 bowl
Calories: 460
Sugar: 18g
Sodium: 720mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 32g
Cholesterol: 85mg