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Sticky Chicken Bowls Recipe

A quick and satisfying rice bowl with tender chicken in a sticky savory-sweet glaze, served with broccoli and rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Main Course
Cuisine Asian-Inspired
Servings 4 servings
Calories 428 kcal

Equipment

  • 1 large skillet for cooking the chicken and sauce
  • 1 small mixing bowl for the sauce
  • 1 small bowl for the cornstarch slurry
  • 1 Whisk for mixing the sauce
  • 1 Pot or rice cooker for cooking the rice
  • 1 Steamer or microwave-safe bowl for cooking the broccoli

Ingredients
  

For the chicken and rice bowls

  • 1 1/2 pounds boneless skinless chicken breasts cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 cups cooked white rice kept warm
  • 4 cups broccoli florets

For the sticky sauce

  • 1/3 cup low-sodium soy sauce
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon sriracha optional
  • 1 tablespoon cornstarch
  • 2 tablespoons water

For serving

  • 2 tablespoons sesame seeds
  • 2 tablespoons plain Greek yogurt or light mayo thinned with 1 teaspoon water, optional drizzle
  • 2 tablespoons green onions sliced, optional

Instructions
 

Prepare the rice, broccoli, and sauce

  • Cook the rice if needed and keep it warm. Steam or microwave the broccoli until crisp-tender and bright green, then set aside.
  • In a small bowl or measuring cup, whisk together the soy sauce, honey, rice vinegar, garlic, ginger, and sriracha if using.
  • In a separate small bowl, stir the cornstarch with the water until smooth to make a slurry.

Cook the chicken

  • Pat the chicken dry and season with the salt and black pepper.
  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through.
  • Reduce the heat to medium and pour the sauce mixture into the skillet. Stir for about 1 minute to coat the chicken.
  • Stir the cornstarch slurry again, then add it to the skillet. Cook for 1 to 2 minutes, stirring constantly, until the sauce thickens into a glossy sticky glaze.

Assemble the bowls

  • Divide the rice and broccoli among 4 bowls. Top with the sticky chicken and spoon any extra sauce over each serving.
  • Finish with sesame seeds, sliced green onions if using, and a light drizzle of thinned Greek yogurt or light mayo if desired.

Notes

For the best glossy sauce, stir the cornstarch slurry right before adding it to the skillet. Chicken thighs can be used instead of breasts. Store leftovers in the refrigerator for up to 4 days.