SWEET & SPICY STIR-FRY BOWL

Ready in 30 minutes, this bold and flavorful stir-fry bowl brings together tender chicken, crisp veggies, and a sweet heat sauce that’s totally crave worthy.

This gluten free and dairy free bowl has quickly become a go-to in our home—especially on busy weeknights. It’s the perfect balance of sweet, savory, and just enough spice. Whether you’re fueling up after a workout or just want something clean and satisfying, this one checks all the boxes.

Why we love this chicken bowl:

• It's quick, fresh and full of flavor.

• Packed with protein and nutrient dense veggies.

• The sweet and spicy honey ginger sure is totally addictive

• Great. for meal prep or weeknight dinners.

   

Ingredients:

• Chicken Breasts - A lean source of protein that supports muscle recovery and keeps you feeling full.
• seasonings - simple pantry staples that add depth and flavor without needing a marinade.
• Honey - Naturally sweetens the sauce while providing antioxidants and rich golden color. 
• Chili Paste - Adds a spicy kick and boosts metabolism
• Coconut Aminos - A gluten free alternative to soy sauce that adds umami and is lower in sodium. 
• Ginger Paste - Supports digestion and adds a warm, slightly spicy flavor.
• Olive Oil- A heart healthy fat used to cook veggies and build flavor.
• Broccoli - Rich in fiber, vitamin C and antioxidants.
• Sugar Snap Peas - Adds a crunch and a boost of vitamin K and folate
• Matchstick Carrots - Mildly sweet, the add color and beta-carotene.
• Green onion - Freshens the whole dish and brings a little bite to each bowl.

Pro Tips:

• If your chicken releases liquid as it cooks, let it fully evaporate so the edges can lightly brown
• Don't overcook the veggies - just a quick sauté keeps them vibrant and crispy!
• The sauce separates slightly as it sits. Stir before drizzling for even distribution.

Notes, Swaps and Oven Directions:

• Swap the chicken: Swap for a different protein. Shrimp, tofu or ground turkey depending on your preference. I have only made this with chicken.
• Use frozen veggies: In a pinch, use frozen vegetables. Just thaw and pay dry before sautéing to avoid excess moisture. 
• Oven Directions: Roast season chicken at 400°F for 18–20 minutes, flipping halfway. Roast veggies on a separate sheet for 12–15 minutes or until crisp tender. Drizzle with sauce before serving.

Make it a meal:

• Serve with jasmine rice for a satisfying balanced bowl. Or opt for cauliflower rice if you're looking to keep it low-carb. Both a great at soaking up the bold, sweet and spicy sauce.

{SWEET AND SPICY STIR-FRY BOWL}

300 cal | 31g C | 9g F | 27g P
Serves 4

Chicken:

16oz chicken breasts, cut into bite sized pieces

1 tsp sea salt

1/2 tsp garlic powder

1/2 tsp onion powder

1/4-1/2 tsp black pepper

Sauce: 

5 Tbs (105g) honey

1 Tbs (15g) chili paste

1 Tbs (15g) coconut aminos

1 tsp (5g) olive oil

1 tsp (5g) ginger paste

1/4 tsp sea salt

Veggies: 

2 Tbs (30mL) olive oil

85g sugar snap pease

180g broccoli

85g matchstick carrots

1/2 tsp sea salt

1/4 tsp pepper

green onion for garnish

DIRECTIONS:

1) Add the diced chicken to a plate and sprinkle with sea salt, garlic powder, onion powder, and pepper. Heat a large skillet over medium heat. Once hot, add chicken and cook until no longer pink and fully cooked through. Remove from the pan and set aside.

2) In a small bowl, whisk together the honey, chili paste, coconut aminos, olive oil, ginger paste, and sea salt. Set aside.

3) Remove the chicken from the pan and place on a plate. 

4) In the same skillet, add olive oil. Toss in snap peas and broccoli and sauté for about 3 minutes. Add carrots and cook for 1–2 minutes more, until just tender.

5) Divide chicken and veggies evenly into four bowls. Drizzle each bowl with ¼ of the sauce. Garnish with sliced green onions.

6) Optional: Serve over jasmine rice or cauliflower rice.

If you try this recipe, leave a comment and let me know what you think! I also love seeing what you make, please tag me on Instagram! This helps me to create more for each of you!