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Sticky Chicken Bowls - featured image

Easy Sticky Chicken Bowls: 1 Base, 5 Lunches

  • Author: maria_scott
  • Total Time: 30 minutes
  • Yield: 5 servings 1x

Description

A meal prep system featuring a sticky, savory-sweet chicken sauce that stays juicy and flavorful for up to five days, perfect for busy professionals and parents.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
  • 1 tablespoon cornstarch (for coating chicken)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 3 tablespoons honey or maple syrup
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 cups broccoli florets and snap peas
  • 1.5 cups uncooked jasmine or brown rice
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water (for sauce slurry)
  • Cooking oil for skillet

Instructions

  1. Pat chicken pieces dry and toss with 1 tablespoon cornstarch, salt, and pepper until lightly coated.
  2. Heat a large skillet over medium-high heat with oil. Sear chicken in a single layer for 3-4 minutes per side until golden and cooked through. Remove chicken and set aside.
  3. In a small bowl, whisk together soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes.
  4. In the same pan, add a splash of water and vegetables. Cover and steam for 2 minutes until crisp-tender. Remove and set aside with chicken.
  5. Pour the whisked sauce into the hot pan and simmer for 2 minutes. Stir in the cornstarch slurry and cook for 60 seconds until the sauce thickens into a glossy glaze.
  6. Return chicken and vegetables to the pan. Toss to coat evenly in the sauce. Remove from heat and stir in sesame oil.
  7. Let the mixture cool for 10 minutes. Pack cooked rice into containers, then top with the chicken and vegetable mixture. Seal tightly.

Notes

Do not pack rice while it is piping hot to prevent sogginess. Ensure chicken is dry before searing for best texture. The sauce thickens as it cools; add a splash of water when reheating if needed. Best eaten within 3 days for optimal texture.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 bowl per serving
  • Calories: 450
  • Sugar: 18
  • Sodium: 600
  • Fat: 12
  • Saturated Fat: 2
  • Carbohydrates: 45
  • Fiber: 4
  • Protein: 35

Keywords: meal prep, sticky chicken, chicken bowls, healthy lunch, easy dinner, one pan meal, high protein, gluten-free option

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Find it online: https://foodestic.com/easy-sticky-chicken-bowls-1-base-5-lunches/