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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.

Ingredients

  1. 1 1/2 lbs boneless, skinless chicken breasts or thighs, cubed
  2. 1 tbsp olive oil or avocado oil
  3. Salt and pepper, to taste
  4. 2 garlic cloves, minced
  5. 1 tsp fresh ginger, grated
  6. 1/3 cup low-sodium soy sauce
  7. 1/4 cup honey
  8. 2 tbsp rice vinegar
  9. 1–2 tsp sriracha or chili paste (optional)
  10. 1 tbsp cornstarch
  11. 1/4 cup water
  12. 2 cups cooked brown rice, quinoa, or cauliflower rice
  13. 1 cup shredded carrots
  14. 1 cup sliced cucumbers
  15. 1 cup edamame or steamed broccoli
  16. 1 avocado, sliced
  17. 2 green onions, chopped
  18. Sesame seeds (optional)
  19. Lime wedges (optional)

Instructions

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

  1. Heat oil in a skillet over medium-high heat. Add cubed chicken, season with salt and pepper, and cook until browned and cooked through.
  2. Add garlic and ginger, sauté 1–2 minutes until fragrant.
  3. Pour in sauce mixture, stirring continuously until thickened and chicken is well coated (about 2–3 minutes).
  4. Assemble bowls with rice or grains as the base, topped with sticky chicken, carrots, cucumbers, edamame, and avocado.
  5. 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

Find it online: https://thefamilycooking.com/healthy-sticky-chicken-bowls/