Sticky Chicken Bowls – Sweet, Savory, and Satisfying 🍯🍗
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5 portions
- Category: Dinner
- Method: Skillet
- Cuisine: American, Asian
Ingredients
- 1 pound boneless chicken thighs or breasts, cut into 1-inch pieces
- 1 tablespoon oil (avocado or vegetable)
- 2 garlic cloves, minced
- 3 tablespoons soy sauce or tamari for gluten-free
- 2 tablespoons honey
- 1 tablespoon brown sugar (optional for extra stickiness)
- 1 tablespoon rice vinegar or lemon juice
- 1 teaspoon chili flakes (optional, adjust to taste)
- 3 cups cooked rice (jasmine or basmati)
- 2 cups broccoli florets (for steaming)
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Start cooking rice according to package directions (15-20 mins). While rice cooks, cut chicken into uniform 1-inch pieces and pat dry.
- Heat oil in a medium skillet over medium-high heat. Add chicken in a single layer and cook 3-4 mins per side until golden and cooked through (165°F).
- Reduce heat to medium, add minced garlic, and sauté for 20-30 seconds until fragrant.
- Whisk together soy sauce, honey, brown sugar, and rice vinegar until sugar dissolves. Pour over chicken and simmer 5-6 mins until sauce thickens. Optional: add 1 tsp cornstarch mixed with 1 tbsp water if too thin.
- Steam broccoli florets 4-5 mins until tender-crisp.
- Divide rice among serving bowls, top with sticky chicken and broccoli, and garnish with sliced 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.
- Can freeze chicken for up to 2 months.