Sticky Chicken Bowls: Quick & Flavorful Dinner Recipe (Print Version)
Sticky Chicken Bowls deliver a quick, flavor-packed dinner. Enjoy tender chicken in a sweet and savory glaze, served over rice for an easy weeknight meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
# Ingredients:
→ Golden Chicken Bites
01 -
1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 -
1 tbsp olive oil
03 -
1/2 tsp salt
04 -
1/4 tsp black pepper
→ Sweet & Sticky Glaze
05 -
1/2 cup low-sodium soy sauce
06 -
1/4 cup honey
07 -
2 tbsp rice vinegar
08 -
1 tbsp sesame oil
09 -
1 tbsp grated fresh ginger
10 -
2 cloves garlic, minced
11 -
1 tbsp cornstarch mixed with 1 tbsp cold water (for slurry)
12 -
1 tsp sriracha (optional, for a kick)
→ Fresh Bowl Foundation
13 -
1 1/2 cups uncooked jasmine rice
14 -
2 cups broccoli florets, bite-sized
→ Vibrant Toppings & Garnish
15 -
3 green onions, thinly sliced
16 -
1 tbsp toasted sesame seeds
17 -
Fresh cilantro, for garnish
# Instructions:
01 -
Cook 1 1/2 cups uncooked jasmine rice according to package directions. While rice cooks, cut 1 1/2 lbs boneless, skinless chicken thighs into 1-inch pieces and chop 2 cups broccoli florets. This efficient prep is key for your Sticky Chicken Bowls: Quick & Flavor-Packed Dinner.
02 -
In a medium bowl, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp grated fresh ginger, 2 cloves minced garlic, and 1 tsp sriracha (if using). Set aside 1 tbsp cornstarch mixed with 1 tbsp cold water for the slurry.
03 -
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from skillet and set aside.
04 -
In the same skillet (or a separate pot), add 1/4 cup water and the 2 cups broccoli florets. Cover and steam for 3-4 minutes, or until tender-crisp. Drain any excess water. This fresh component is essential for your Sticky Chicken Bowls: Quick & Flavor-Packed Dinner.
05 -
Pour the prepared glaze mixture into the skillet. Bring to a simmer over medium heat. Whisk in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens to a syrupy consistency, perfect for coating.
06 -
Return the cooked chicken to the skillet with the thickened glaze. Toss well to coat all the chicken pieces evenly. Let it simmer for 1-2 minutes, allowing the chicken to absorb the delicious sticky sauce. This creates the signature flavor of your Sticky Chicken Bowls: Quick & Flavor-Packed Dinner.
07 -
Divide the cooked jasmine rice among 4 bowls. Top each with the sticky glazed chicken and steamed broccoli. Garnish generously with 3 thinly sliced green onions, 1 tbsp toasted sesame seeds, and fresh cilantro for a vibrant finish to your Sticky Chicken Bowls: Quick & Flavor-Packed Dinner.
# Notes:
01 -
Feel free to substitute chicken breast for thighs, just adjust cooking time slightly to ensure it doesn't dry out.
02 -
Adjust the 1 tsp sriracha to your preferred spice level, or omit it entirely for a milder dish.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
04 -
Other great veggie additions include snap peas, bell peppers, or shredded carrots, added with the broccoli.
# Tools You'll Need:
01 -
Large skillet or wok
02 -
Medium saucepan with lid
03 -
Cutting board
04 -
Chef's knife
05 -
Measuring cups
06 -
Measuring spoons
07 -
Whisk
08 -
Small bowl
# Nutrition Facts (Per Serving):
Calories: 690 kcal
Total Fat: 28 g
Total Carbohydrate: 68 g
Protein: 46 g