Healthy Sticky Chicken Bowls made with tender chicken, honey soy glaze, and colorful vegetables, balanced, quick, and delicious.

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

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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.

Add red pepper flakes for mild heat.

Store leftovers up to 4 days.

Use chicken thighs for extra tenderness.