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Sticky chicken bowls with glazed chicken thighs over jasmine rice and steamed broccoli garnished with sesame seeds and green onions

Sticky Chicken Bowls

Tender chicken pieces in a sweet and savory honey soy glaze served over fluffy rice with steamed broccoli. An easy, satisfying weeknight dinner ready in 40 minutes and perfect for meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
0 minutes
Total Time 40 minutes
Servings: 5 portions
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 559
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless chicken thighs or breasts cut into uniform 1-inch pieces, patted dry
  • 1 tbsp avocado or vegetable oil
  • 2 garlic cloves minced
  • 3 tbsp low-sodium soy sauce or tamari for gluten-free
  • 2 tbsp honey
  • 1 tbsp brown sugar optional, for extra stickiness
  • 1 tbsp rice vinegar or lemon juice
  • 1 tsp chili flakes optional, adjust to taste
  • 3 cup cooked jasmine or basmati rice cooked according to package directions
  • 2 cup broccoli florets for steaming
  • 2 green onions sliced, for garnish
  • 1 tbsp sesame seeds for garnish

Equipment

  • Medium skillet or saute pan
  • Small mixing bowl
  • Steamer basket or pot with lid
  • Cutting board and sharp knife
  • Wooden spoon or spatula

Method
 

  1. Start rice according to package directions, about 15 to 20 minutes. While it cooks, cut chicken into uniform 1-inch pieces and pat dry thoroughly with paper towels.
  2. Heat oil in a medium skillet over medium-high heat until shimmering. Add chicken in a single layer without overcrowding. Cook undisturbed 3 to 4 minutes until golden brown on bottom, flip and cook another 3 to 4 minutes until cooked through to 165 degrees F. Thighs may need an extra 2 to 3 minutes.
  3. Reduce heat to medium. Add minced garlic and saute for 20 to 30 seconds until fragrant. Watch carefully to avoid burning.
  4. Whisk together soy sauce, honey, brown sugar, and rice vinegar in a small bowl until sugar dissolves completely.
  5. Pour sauce over chicken and stir to coat. Simmer for 5 to 6 minutes, stirring occasionally, until sauce reduces and becomes thick and glossy. If too thin after 6 minutes, stir in 1 tsp cornstarch mixed with 1 tbsp water and simmer 1 more minute.
  6. Steam broccoli florets for 4 to 5 minutes until tender-crisp and bright green.
  7. Taste sauce and adjust if needed. Divide warm rice among 5 serving bowls. Top with sticky chicken and broccoli. Garnish with sliced green onions and sesame seeds. Serve immediately.

Notes

Pat chicken dry before cooking for better browning. Chicken thighs stay juicier than breasts and are highly recommended. Watch garlic carefully as it burns quickly. Use cornstarch slurry to thicken sauce if needed. Store rice, chicken, and broccoli separately for up to 4 days refrigerated. Chicken freezes well for up to 2 months.