Description
Juicy chicken coated in a sweet and tangy sauce with fresh veggies and hearty grains, this dish is the perfect homemade takeout alternative.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs, diced
- 1 tablespoon vegetable oil
- 2 cups broccoli florets
- 1 bell pepper, sliced
- 1 carrot, julienned
- Cooked brown rice or quinoa (for serving)
- 1/4 cup soy sauce
- 1/4 cup honey or maple syrup
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
Instructions
- Marinate the chicken: In a bowl, combine the chicken with half of the soy sauce, honey, garlic, and ginger. Let it sit for at least 15 minutes.
- Heat it up: In a large skillet, heat the oil over medium-high heat. Once hot, add the marinated chicken (don’t overcrowd the pan—cook in batches if necessary). Sear until golden brown, about 6-7 minutes.
- Cook the veggies: Toss in the broccoli, bell pepper, and carrots to the skillet with the remaining soy sauce. Cook for an additional 5 minutes until tender-crisp.
- Thicken the sauce: Pour the cornstarch mixture into the skillet and stir. The sauce will thicken up beautifully—around 2 minutes—so keep an eye on it.
- Serve: Spoon everything over your choice of rice or quinoa. Drizzle any extra sticky sauce on top.
Notes
For added flavor, try a squeeze of lime just before serving, or top with sesame seeds and sliced green onions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg
Keywords: sticky chicken, easy chicken recipe, homemade takeout