Description
Craving a delicious and nutritious meal? Try these Spicy Honey Ginger Chicken Bowls for a satisfying dinner tonight!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- ⅓ cup (80ml) honey
- 3 tablespoons soy sauce
- 2 tablespoons fresh ginger, minced (about a 2-inch piece)
- 4 cloves garlic, minced
- 2–3 tablespoons sriracha (adjust to your spice preference)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch
- 2 cups (370g) jasmine rice, cooked
- 2 bell peppers (any color), sliced
- 2 cups broccoli florets
- 3 green onions, sliced (white and green parts separated)
- 1 tablespoon neutral oil (like avocado or vegetable)
- Sesame seeds, for garnish
- Lime wedges, for serving
Instructions
- Step 1: Marinate the Chicken Combine chicken pieces, soy sauce, rice vinegar, and cornstarch in a bowl, ensuring each piece is coated. The cornstarch creates a protective barrier that helps lock in moisture. Let the chicken marinate for at least 15 minutes while you prep other ingredients, or cover and refrigerate for up to 24 hours for deeper flavor.
- Step 2: Prepare the Sauce In a medium bowl, whisk together honey, soy sauce, minced ginger, garlic, sriracha, rice vinegar, sesame oil, and cornstarch until completely smooth. The cornstarch will help the sauce cling beautifully to the chicken pieces. Taste and adjust the sriracha for your preferred spice level.
- Step 3: Cook the Vegetables Heat half the oil in a large skillet or wok over medium-high heat. Add the white parts of green onions and cook for 30 seconds until fragrant. Add bell peppers and broccoli, stir-frying for 3-4 minutes until crisp-tender with slight charring. Transfer to a plate and set aside.
- Step 4: Cook the Chicken In the same pan, add remaining oil and increase heat to high. Add chicken pieces in a single layer, leaving space between them (work in batches if needed). Let them cook undisturbed for 2-3 minutes until golden brown, then flip and continue cooking until chicken reaches 165°F (74°C), about 4-5 minutes total.
- Step 5: Combine and Glaze Return vegetables to the pan with the chicken. Pour the sauce mixture over everything and toss continuously as it bubbles and thickens, about 2 minutes. You’ll know it’s ready when the chicken pieces are glossy and the sauce coats the back of a spoon.
- Step 6: Assemble and Serve Divide cooked rice among serving bowls. Top with the glazed chicken and vegetable mixture. Garnish with sliced green parts of green onions, sesame seeds, and lime wedges. The lime adds a fresh brightness that balances the sweet and spicy flavors perfectly.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg