I was really craving Chinese food delivery the other day. I decided to do a fake-out meal instead and made these honey ginger chicken bowls!
This recipe is the perfect way to satisfy your craving for Asian takeout food while still eating healthy! I love all of the meat dishes that come when we order in. However, they are usually heavily fried and are very unhealthy. This recipe is great, because it uses a marinade to pack in the flavor instead of deep frying.
How to Make the Best Honey Ginger Chicken Bowls
While the full recipe instructions are available below, here are some tips to make the best honey ginger chicken.
Marinade: this marinade is great because it adds so much flavor to the chicken without adding a ton of calories! To make this marinade, you will need soy sauce, honey, garlic, ginger, and sesame oil. While you can marinade in the fridge for as little as an hour, you can let it sit for as long as overnight. The longer you marinade your chicken, the more intense the flavors will become.
Veggies: one great thing about this recipe is that it is extremely flexible with the vegetables that you add to it. I generally add onions, broccoli, carrots, red bell pepper, and green onions. Other veggies that may be fun to add to this dish include zucchini and mushrooms. There are plenty more additions you could make to this dish, so get creative!
Rice: I generally prefer to use brown rice in my cooking. This is keep my dishes as healthy as possible. However, this dish will work well with white rice too! Cook your rice according to the package instructions and incorporate into the meal at the end of the cooking process.
1 small piece of fresh ginger, shredded (approx. 1/2 inch cube)
1 tsp honey
1 tsp sesame oil
1 cup rice (brown or white)
1 tsp olive oil
1/2 cup onion, diced (approx. 1/2 small onion)
1 cup of small carrots, sliced (approx. 1 small head)
1/2 cup broccoli florets, sliced
1 cup red bell pepper, diced
4 green onions, sliced
1/2 tsp sesame seeds
Instructions
Add the chicken, soy sauce, garlic, ginger, honey, and sesame oil to a Ziploc bag. Move the chicken around to ensure it is evenly covered with the marinade. Let sit in the refrigerator for 1 to 12 hours.
Cook rice according to package instructions.
Heat a large non-stick skillet on medium heat. Add olive oil and onions. Sauté until soft, approximately 2 to 3 minutes.
Add the carrots and broccoli and sauté until the carrots start to soften, approximately 3 minutes.
Add the red pepper and pour the chicken and marinade into the skillet and sauté until the chicken pieces are cooked through, approximately 5 minutes.
Combine the cooked rice with the contents of the skillet and remove from heat. Scoop into 4 bowls. Top with the green onion and sesame seeds and serve.
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