Easy Healthy Sticky Chicken Bowls for Quick Comfort Food Delight
Discover the delight of Easy Healthy Sticky Chicken Bowls, a quick comfort food that unites sweet and spicy flavors perfect for busy weeknights.
Equipment
- Medium bowl
- Baking sheet
- Pan
- - Fork
Ingredients
For the Chicken
- 1 pound Chicken Breasts Substitution: Can be replaced with thighs for a richer flavor.
- 2 large Eggs Substitution: For a vegan version, use a flax egg or unsweetened applesauce.
- 1 cup Panko Breadcrumbs Substitution: Regular breadcrumbs can be used if panko is unavailable, but the texture will differ.
For the Sauce
- 1/4 cup Honey Substitution: Maple syrup can be used for a different flavor.
- 1/4 cup Brown Sugar No direct substitution, but coconut sugar can be used for a lower glycemic option.
- 1/4 cup Balsamic Vinegar Substitution: Rice vinegar can be used if balsamic is unavailable.
- 2 tablespoons Hoisin Sauce Substitution: Can omit if not available, though the flavor will change.
- 2 tablespoons Soy Sauce Substitution: Use tamari for a gluten-free alternative.
- 2 cloves Garlic Substitution: Garlic powder can be used, but fresh is recommended for intensity.
- 1 tablespoon Ginger Substitution: Ground ginger can be used, but fresh ginger is preferred for flavor.
- 1-2 teaspoons Sriracha Substitution: Adjust amount to taste or use other hot sauces.
For the Rice and Garnish
- 2 cups Water No substitution necessary; it's just for preparing rice.
- 1 cup Instant White Rice Substitution: Brown rice can be used; just adjust cooking times.
- 2 scallions Scallions Substitution: Chives can be used for a similar flavor.
- 2 tablespoons Sesame Seeds No direct substitution; however, chopped nuts can provide a similar texture.
Instructions
Instructions
- Preheat the oven to 400°F (200°C). This ensures that your chicken will bake to a perfect golden brown, making it crispy and delicious.
- Prepare the chicken by rinsing and patting dry the chicken breasts before cutting them into bite-sized pieces. This step is crucial for even cooking and coating.
- Beat the eggs in a medium bowl; put the Panko breadcrumbs in another bowl. This sets up a breading station for your chicken to achieve that perfect crunch.
- Dip each chicken piece in the eggs, allowing excess to drip off, and then coat it in the Panko breadcrumbs, pressing gently to adhere. This ensures each piece is covered evenly.
- Arrange the coated chicken on a baking sheet lined with parchment paper or lightly sprayed with non-stick spray. Bake for 15-20 minutes until the chicken is golden and cooked through.
- Combine the sauce ingredients in a pan while the chicken bakes: honey, brown sugar, soy sauce, balsamic vinegar, garlic, ginger, and sriracha. This mix creates that irresistible sticky sauce.
- Simmer the sauce over medium heat, bringing it to a gentle boil before reducing the heat. Let it cook until it thickens slightly, about 5 minutes, stirring occasionally.
- Toast the sesame seeds in a separate dry pan over medium heat until golden and fragrant. This adds an extra layer of flavor to your dish.
- Cook the instant white rice according to package instructions. Once done, fluff the rice with a fork for the perfect texture.
- Toss the baked chicken in the sticky sauce until well coated. Let the chicken soak in all those sweet and spicy flavors.
- Assemble your bowls by layering a scoop of fluffy rice, topping it with the sticky chicken, and garnishing with sliced scallions and toasted sesame seeds.
Notes
Optional: Drizzle extra sriracha on top for an added kick! Exact quantities are listed in the recipe card below.