Sticky Chicken Lunch Bowls
These Sticky Chicken Lunch Bowls are perfect for meal-prep, offering a delicious combination of glazed chicken, grains, and vegetables.
Equipment
- 1 Saucepan for glaze
- 1 Skillet for chicken
- 1 Mixing Bowl for marinating
Ingredients
Sticky Chicken Glaze
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp rice vinegar
Chicken
- 1 lb chicken thighs or breasts cut into bite-sized pieces
- 1 tbsp vegetable oil
Bowls
- 2 cups cooked jasmine rice or quinoa
- 1 cup broccoli florets steamed
- 1 bell pepper sliced
- 1 carrot julienned
Instructions
Preparation
- In a mixing bowl, combine the chicken pieces with half of the sticky glaze. Cover and let marinate for at least 30 minutes in the refrigerator.
- In a saucepan, combine soy sauce, honey, garlic, ginger, and rice vinegar. Simmer over medium heat until thickened, about 5 to 7 minutes.
Cooking
- Heat the vegetable oil in a skillet over medium heat. Add the marinated chicken and cook until browned and cooked through, about 10 to 12 minutes.
- Pour the thickened glaze over the cooked chicken in the skillet. Stir to coat the chicken evenly with the glaze. Cook for an additional 2 minutes.
Assembly
- Divide the cooked rice or quinoa among four bowls. Top with glazed chicken, broccoli, bell peppers, and carrots.
Serving
- Drizzle any remaining glaze over the bowls. Serve immediately or cool and store for meal-prep.
Storage
- Place the assembled bowls in airtight containers and refrigerate for up to 4 days. Reheat in the microwave or on the stovetop before serving.
Notes
Pro Tips: For a thicker glaze, simmer a bit longer. Ingredient Substitutions: Use tofu for a vegetarian option. How to Serve: Best served warm with fresh toppings. Storage & Freshness: Keep in airtight containers. Make-Ahead Tips: Marinate chicken overnight for deeper flavor.