Sticky Honey Garlic Chicken Bowls, For Two (15 Minutes!)
Sometimes you literally only have 15 minutes for dinner.
So on those hectic, draining, never-ending days, avoid the Seamless temptation and make these sticky honey garlic chicken bowls instead!
For two, le duh.
September is that weird, transitional month between summer and fall where I never know what to cook. It’s too early for pumpkin, too late for tomatoes, and generally just an annoying, frustrating time. So during this awkward 4 week period of “you cook for a living but don’t know what to cook”, I like to rely on tried-and-true favorites. Asian stir-frys being one of them.
To be clear this isn’t actually a stir-fry recipe, it’s more stir-fry adjacent. The chicken itself is sautéed much like a stir-fry recipe would be, but the veggies are actually fresh. Doing so makes this the perfect fall/summer hybrid meal, with warm sticky chicken piled atop piping-hot rice, then nestled next to cool, crisp veggies. It’s a killer combination, and it truly only takes 15 minutes to make.
You start by dicing boneless, skinless chicken breasts into 3/4″ cubes (or as precise as you can get!), then coating in salt, pepper, and cornstarch. Next heat a skillet over a medium-high flame, then swirl with a coat of sesame oil. Arrange the chicken in the skillet in a neat, even layer, then sear for 2-3 minutes on either side. Once gently browned but still juicy, remove from the heat, toss in the sticky honey garlic sauce, and that’s IT.
All cooking is officially finished.
Prior to cooking the chicken I like to prep the sauce, which is a simple combination of sweet chili sauce, teriyaki, honey, and garlic. The sweet chili + honey add a palatable stickiness that’s wondrously sweet, while the teriyaki and garlic balance things out with a hint of savory. It’s easy, it’s simple, and obviously crazy delicious. Plus it takes all of 12 seconds to make.
When you’re ready, build your bowls with red onion, mango, zucchini, and hot peppers. Personally I love a raw red onion — is that creepy? — but if you’d like to sauté yours for a few minutes, be my guest. The thin-sliced mango is SO damn fresh and juicy (hi, summer!) and the zucchini adds that dose of green every healthy meal needs. The hot peppers lend a touch of heat that I really loved — urban garden grown! — but if that’s not your jam, just skip it. And I know white rice is basically sacrilegious, but it photographs beautifully, so deal.
You can use brown rice, quinoa, or even zoodles for your own bowl, so get creative and get cooking. xo
Sticky Honey Garlic Chicken Bowls, For Two (15 Minutes!)
Ingredients:
- BOWLS:
- 1/2 lb boneless skinless chicken breasts
- a pinch of salt & pepper
- 1 tbsp cornstarch, sifted
- 1 tbsp sesame oil
- 1/2 mango, sliced thin
- 1 zucchini, cut into match sticks
- 1 small red onions, sliced
- 2 scallions, diced
- sesames seeds to garnish (optional)
- cooked rice to serve (optional)
- SAUCE:
- 1/3 cup sweet chili sauce
- 2 tbsps teriyaki sauce
- 2 – 3 tbsps honey
- 1 tbsp crushed or minced garlic
Directions:
- Begin by preparing the sauce. In a medium-sized mixing bowl combine all sauce ingredients, whisking until smooth. Start with 2 tbsps of honey, then add a third if you’d like a stronger honey flavor.
- On a cutting board cut the chicken into 3/4″ cubes, then transfer to a large mixing bowl. Lightly season with salt and pepper, then combine with the cornstarch, tossing until all cubes are evenly coated.
- Heat a skillet over a medium-high flame, then add the sesame oil, swirling to coat the bottom. Arrange the chicken in a single layer, then sear for 2-3 minutes on either side until cooked through. Transfer the cooked chicken to the honey garlic sauce, tossing to coat.
- Build your bowls with an even distribution of rice, chicken, mango, zucchini, red onion, and scallions. Spoon any extra sauce over each bowl, then garnish with sesame seeds if using. EAT!
