Sticky Chicken Rice Bowls
A delicious and easy meal combining tender chicken, sweet and savory sauce, and fresh vegetables, perfect for busy days.
Ingredients
For the Marinade
- 1/4 cup soy sauce can substitute with tamari for a gluten-free option
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1/2 tsp ginger, minced
For the Main Dish
- 1 lb chicken breast, diced
- 2 cups cooked rice brown rice can be used for more fiber
- 1 cup mixed vegetables e.g., bell peppers, broccoli
- Green onions, for garnish
Instructions
Preparation
- In a bowl, combine soy sauce, honey, apple cider vinegar, sesame oil, garlic, and ginger.
- Add diced chicken to the marinade and let it sit for 15 minutes.
Cooking
- In a skillet over medium heat, cook the marinated chicken until fully cooked.
- Add mixed vegetables and stir-fry until tender.
- Serve the chicken and vegetables over cooked rice, garnished with green onions.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. When ready to eat, reheat in the microwave or on the stove. For more flavor, marinate the chicken for 30 minutes or overnight. You can add a pinch of red pepper flakes to the marinade for heat. Feel free to swap in vegetables you have on hand.