Honey Ginger chicken bowl recipes

 

Honey Ginger chicken bowl recipes 

## 🍯 The Ingredients

### The Sauce 

* **1/4 cup** Honey

* **2 tbsp** Soy sauce (or Tamari for gluten-free)

* **1 tbsp** Fresh ginger, grated (don't use the powdered stuff!)

* **2 cloves** Garlic, minced

* **1 tsp** Sriracha or chili flakes (optional, for heat)

* **1 tsp** Toasted sesame oil

### The Base & Protein

* **1 lb** Chicken breast or thighs, cut into 1-inch cubes

* **2 cups** Cooked rice (Jasmine or Brown) or Quinoa

* **Vegetables:** Broccoli florets, sliced bell peppers, or snap peas

* **Garnish:** Green onions and sesame seeds

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## 🍳 Step-by-Step Instructions

1. **Prep the Chicken:** Toss your chicken cubes with a pinch of salt and pepper. If you want them extra crispy, lightly coat them in a tablespoon of cornstarch.

2. **Sear:** Heat a large skillet over medium-high heat with a splash of oil. Cook the chicken until browned and cooked through (about 6-8 minutes). Remove chicken from the pan and set aside.

3. **Sauté Veggies:** In the same pan, toss in your vegetables. Add a splash of water and cover for 2 minutes to steam-fry them until tender-crisp.

4. **The Glaze:** Whisk the sauce ingredients together. Pour the sauce into the pan with the veggies, then add the chicken back in.

5. **Thicken:** Let everything simmer for 2-3 minutes. The honey will caramelize, and the sauce should turn into a thick, glossy glaze that clings to the chicken.

6. **Assemble:** Scoop rice into bowls, top with the chicken and veggie mix, and garnish generously.

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## 💡 Pro Tips for Success

* **The Ginger Hack:** Keep your ginger root in the freezer. It makes it incredibly easy to grate using a microplane without it turning into a stringy mess.

* **Crispy Texture:** If using chicken thighs, sear them skin-side down first to render the fat for maximum flavor.

* **Meal Prep:** These bowls stay fresh in the fridge for up to 4 days. Keep the sauce slightly extra "saucy" so the rice doesn't dry out when reheating.