Sticky Chicken Rice Bowls

Servings: 4

Ingredients

Chicken:

• 1 tbsp sesame oil

• 1 lb boneless, skinless chicken breasts, cubed

• 1/4 cup soy sauce (or coconut aminos)

• 1/4 cup honey

• 1 tbsp sriracha (optional)

• 1 tbsp rice vinegar

• 2-inch ginger root, minced or grated

• 4 cloves garlic, minced or grated

• 1 tsp cornstarch

Bowls:

• 1 1/2 cups white rice, uncooked

• 1 cup red cabbage, shredded

• 1 cup green cabbage, shredded

• 2 carrots, peeled and shredded

• 2 green onions, thinly sliced

• sesame seeds (optional)

Instructions

1. In a pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork.

2. In a small bowl, add the soy sauce, honey, sriracha, rice vinegar, minced ginger, minced garlic, and cornstarch. Whisk until well combined. Set aside.

3. In a large skillet, warm the sesame oil on medium-high heat, then add the sliced chicken and cook for 2-3 minutes per side until browned and mostly cooked through.

4. Once the chicken is mostly cooked, pour the sticky sauce into the pan, tossing to cover the chicken, and allow to cook for an additional 1-2 minutes, stirring occasionally, until the sauce thickens slightly and the chicken is well coated. Transfer to a plate and set aside.

5. In the same pan on medium heat, add the shredded cabbage, carrots, and sliced green onions (white parts only), along with 2 tbsp of water, and cook, stirring occasionally for 2-3 minutes or until vegetables are tender.

6. Once the rice, chicken, and vegetables are cooked, prepare the meal prep containers. Divide the cooked rice evenly across the 4 containers, layer with 1/4 of the sliced chicken and 1/4 of the veggies, and top with chopped green onions and a sprinkle of sesame seeds.

7. The bowls can be served immediately or stored in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

• Swaps:

  • Brown rice - swap white rice for 1 1/2 cups brown rice and increase cooking time to 40 minutes.

  • Chicken thighs - swap chicken breasts for 1 lb chicken thighs

  • Ginger paste - use 1 tbsp ginger paste instead of fresh ginger

  • Garlic powder - use 2 tsp garlic powder instead of fresh garlic

• Nutrition info per bowl: 534 calories, 84 g carbs, 33 g protein, 7g fat

Recipe and photo credit: https://kaynutrition.com/sticky-chicken-meal-prep-bowls/?utm_source=Pinterest&utm_medium=organic