Hello, I’m Sam. Since retiring, I’ve learned to enjoy cooking meals that feel both comforting and balanced. These Healthy Sticky Chicken Bowls are my go-to when I want something that tastes indulgent but fits neatly into a lighter routine. The sauce is naturally sweet, the chicken stays juicy, and everything comes together in one bowl, simple, wholesome, and deeply satisfying.
A Balanced Bowl You’ll Crave
These Healthy Sticky Chicken Bowls bring together lean protein, vegetables, and a sticky, flavorful sauce that feels like takeout but made better at home. The glaze, made from honey, soy sauce, and a hint of ginger, clings perfectly to the chicken, while the rice or quinoa base soaks up every last drop.
If you’ve loved fresh, satisfying dishes like the Peanut Chicken Protein Bowl or High Protein Burrito Bowl, this recipe will feel right at home in your kitchen.
Ingredients
For the chicken:
- 1 lb boneless, skinless chicken breast, cut into bite-size pieces
- 1 tablespoon olive oil
- Salt and pepper to taste
For the sticky sauce:
- ¼ cup honey
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)
For the bowl:
- 2 cups cooked brown rice or quinoa
- 1 cup steamed broccoli
- 1 carrot, julienned
- ½ cup edamame or snap peas
- 1 tablespoon sesame seeds
- 1 green onion, sliced
Instructions
- Cook the chicken.
Heat olive oil in a large skillet over medium heat. Add chicken, season lightly with salt and pepper, and cook until golden and cooked through, about 6–8 minutes. - Make the sauce.
In a small bowl, whisk together honey, soy sauce, rice vinegar, garlic, and ginger. Pour over the chicken and bring to a gentle simmer. Add the cornstarch slurry if you want a thicker glaze. Stir until the sauce coats the chicken and turns glossy. - Assemble the bowls.
Divide cooked brown rice or quinoa among four bowls. Top each with sticky chicken, broccoli, carrots, and edamame. - Garnish and serve.
Sprinkle sesame seeds and green onions on top. Serve immediately while warm.
Why You’ll Love This Recipe
- Healthier comfort food: No deep frying, just a simple sear and natural ingredients.
- Quick and easy: Ready in under 30 minutes.
- Perfect for meal prep: Stores beautifully for up to 4 days.
If you enjoy easy protein-packed meals, try my Salmon Protein Bowl or Guide to High Protein Bowls for Lunch next.
Tips from Sam
- Use chicken thighs if you prefer a juicier bite.
- Add red pepper flakes for gentle heat.
- Double the sauce to drizzle over vegetables or rice later.
Nutrition (per serving, 4 servings)
- Calories: 395
- Protein: 33g
- Carbs: 36g
- Fat: 12g
- Sugar: 17g
Healthy Sticky Chicken Bowls: Sweet, Savory, and Guilt-Free
- Total Time: 30 minutes
- Yield: 4 servings
Description
Healthy Sticky Chicken Bowls made with tender chicken, honey soy glaze, and colorful vegetables, balanced, quick, and delicious.
Ingredients
1 lb boneless, skinless chicken breast, cubed
1 tbsp olive oil
Salt and pepper to taste
¼ cup honey
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp grated ginger
1 tbsp cornstarch + 2 tbsp water (optional)
2 cups cooked brown rice or quinoa
1 cup steamed broccoli
1 carrot, julienned
½ cup edamame or snap peas
1 tbsp sesame seeds
1 green onion, sliced
Instructions
1. Heat olive oil in a skillet over medium heat. Add chicken, season with salt and pepper, and cook 6–8 minutes until golden.
2. Whisk together honey, soy sauce, rice vinegar, garlic, and ginger. Pour over chicken and simmer 3–4 minutes.
3. If thicker sauce desired, stir in cornstarch slurry and cook 1 minute until glossy.
4. Serve chicken over rice or quinoa with broccoli, carrots, and edamame.
5. Top with sesame seeds and green onions before serving.
Notes
Add red pepper flakes for mild heat.
Store leftovers up to 4 days.
Use chicken thighs for extra tenderness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired