Description
A comforting and nutritious chicken bowl recipe featuring tender chicken, colorful vegetables, and a sweet and savory sticky glaze.
Ingredients
Scale
- 1 lb chicken breast, diced
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 1/4 cup soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon olive oil
- Cooked brown rice or quinoa for serving
- Sesame seeds for garnish (optional)
- Green onions for garnish (optional)
Instructions
- Whisk together soy sauce, honey, apple cider vinegar, garlic, and ginger to create the sticky glaze.
- Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes.
- Add mixed vegetables to the skillet and stir-fry for an additional 5 minutes until they are tender.
- Pour the sticky glaze over the chicken and vegetables, stirring well to coat. Cook for another 2-3 minutes until the sauce thickens slightly.
- Serve over cooked brown rice or quinoa. Garnish with sesame seeds and sliced green onions if desired.
Notes
Cut the chicken into even pieces for consistent cooking. You can swap mixed vegetables with your favorites or add red pepper flakes for heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg