Name: Spicy Honey-Ginger Chicken Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 ½ lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces; 1 tablespoon sesame oil; 3 tablespoons honey; 2 tablespoons low-sodium soy sauce; 2 tablespoons rice vinegar; 1 tablespoon sriracha or chili garlic sauce (adjust to taste); 1 tablespoon fresh ginger, grated; 2 garlic cloves, minced; 1 teaspoon cornstarch (optional, for thickening); 2 cups cooked jasmine rice or brown rice; 1 red bell pepper, thinly sliced; 1 cup shredded carrots; 1 cup steamed broccoli florets; 2 green onions, sliced; 1 tablespoon sesame seeds (for garnish); Fresh cilantro or mint leaves (optional, for garnish); Lime wedges (for serving)

Ingredients

Scale

For the Chicken Marinade and Sauce:

1 ½ lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
1 tablespoon sesame oil
3 tablespoons honey
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon sriracha or chili garlic sauce (adjust to taste)
1 tablespoon fresh ginger, grated
2 garlic cloves, minced
1 teaspoon cornstarch (optional, for thickening)

For the Bowl Components:

2 cups cooked jasmine rice or brown rice
1 red bell pepper, thinly sliced
1 cup shredded carrots
1 cup steamed broccoli florets
2 green onions, sliced
1 tablespoon sesame seeds (for garnish)
Fresh cilantro or mint leaves (optional, for garnish)
Lime wedges (for serving)

Instructions

1. Marinate the Chicken

In a medium bowl, combine the chicken pieces with sesame oil, honey, soy sauce, rice vinegar, sriracha, grated ginger, and minced garlic. Stir to coat the chicken well, then let it marinate for at least 15 minutes. If you have extra time, refrigerate it for up to 2 hours for deeper flavor.

2. Cook the Chicken

Heat a large skillet or wok over medium-high heat. Add a light drizzle of oil, then use tongs to transfer the marinated chicken into the pan, leaving extra marinade in the bowl. Sear the chicken on both sides until browned and cooked through, about 6–8 minutes.

3. Add Remaining Sauce

Pour the remaining marinade into the skillet with the cooked chicken. If you want a thicker glaze, stir in the cornstarch mixed with a tablespoon of water. Simmer for 2–3 minutes until the sauce thickens and coats the chicken.

4. Prepare the Bowl Base

While the chicken is cooking, prepare the rice according to package directions or reheat pre-cooked rice. Arrange the rice in four serving bowls as the base.

5. Cook or Prep the Veggies

Sauté or steam the broccoli until tender-crisp. Thinly slice the bell peppers and shred the carrots. If you prefer them raw for crunch, leave them uncooked.

6. Assemble the Bowls

Top each bowl of rice with a generous portion of honey-ginger chicken. Add the bell pepper, carrots, and broccoli to each bowl in colorful sections.

7. Garnish and Finish

Sprinkle sliced green onions and sesame seeds on top of each bowl. Add fresh herbs like cilantro or mint if desired. Serve with lime wedges for squeezing over the top.

8. Serve and Enjoy

Serve immediately while warm, or pack into containers for meal prep. This dish is just as tasty reheated or eaten at room temperature.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Calories: 480
Sugar: 18g
Fat: 17g
Carbohydrates: 48g
Fiber: 4g
Protein: 35g