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Sticky Chicken Bowls Recipe

Tender chicken in a glossy savory-sweet sauce served over rice with broccoli for an easy, balanced bowl dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-Inspired
Calories: 426
Ingredients Equipment Method Notes

Ingredients
  

For the bowls
  • 1 1/2 lb boneless skinless chicken breasts cut into bite-size pieces
  • 4 cups cooked white rice
  • 4 cups broccoli florets
  • 1 tbsp olive oil
  • 1 tbsp cornstarch for coating chicken
  • 2 tsp sesame seeds for garnish
  • 1 creamy drizzle optional, for serving
For the sticky sauce
  • 1/3 cup low-sodium soy sauce
  • 3 tbsp honey
  • 2 tbsp rice vinegar
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp cornstarch
  • 1/4 cup water

Equipment

  • 1 Large skillet
  • 1 Medium pot or rice cooker for rice
  • 1 Steamer basket or microwave-safe bowl for broccoli
  • 1 mixing bowl
  • 1 whisk
  • 1 knife
  • 1 Cutting board

Method
 

Prepare the components
  1. Cook the rice if not already prepared, and steam or microwave the broccoli until tender-crisp.
  2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, garlic, ginger, cornstarch, and water to make the sauce.
  3. Pat the chicken dry and toss it with the cornstarch until lightly coated.
Cook the chicken and sauce
  1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6 to 8 minutes, stirring occasionally, until golden and cooked through to 165°F.
  2. Reduce the heat to medium and pour in the sauce. Stir continuously for 2 to 3 minutes until the sauce bubbles and thickens into a glossy coating. Add a small splash of water if needed to loosen it.
Assemble the bowls
  1. Divide the rice among 4 bowls and top with the broccoli and sticky chicken.
  2. Spoon any extra sauce over the bowls, then finish with sesame seeds and an optional light creamy drizzle before serving.

Notes

For the best sticky texture, stir the sauce constantly during the final 2 to 3 minutes. Jasmine rice works especially well. Chicken thighs can be substituted for chicken breasts.