Description
Sticky Chicken Bowls combine tender chicken pieces in a sweet and savory glaze served over fluffy rice with steamed broccoli for an easy, satisfying weeknight meal.
Ingredients
- 1 pound boneless chicken thighs or breasts, cut into 1-inch pieces
- 1 tablespoon avocado or vegetable oil
- 2 garlic cloves, minced
- 3 tablespoons soy sauce or tamari (gluten-free)
- 2 tablespoons honey
- 1 tablespoon brown sugar (optional)
- 1 tablespoon rice vinegar or lemon juice
- 1 teaspoon chili flakes (optional)
- 3 cups cooked jasmine or basmati rice
- 2 cups broccoli florets
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Cook rice according to package directions.
- Cut chicken into 1-inch pieces and pat dry.
- Heat oil in a skillet over medium-high heat. Cook chicken in a single layer for 3–4 minutes per side until cooked through.
- Reduce heat to medium and sauté garlic for 20–30 seconds.
- Whisk soy sauce, honey, brown sugar, and rice vinegar together.
- Pour sauce over chicken and simmer 5–6 minutes until thick and glossy.
- Steam broccoli for 4–5 minutes until tender-crisp.
- Assemble bowls with rice, sticky chicken, and broccoli. Garnish with green onions and sesame seeds.
Notes
- Chicken thighs stay juicier than breasts.
- Store rice, chicken, and sauce separately for meal prep.
- Use low-sodium soy sauce to reduce sodium.
- Chicken can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Skillet
- Cuisine: American, Asian