Name: Sticky Chicken Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound boneless chicken (thighs or breasts, cut into 1-inch pieces); 1 tablespoon oil (avocado or vegetable oil); 2 cloves garlic (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 stalks green onions (sliced, for garnish); 1 tablespoon sesame seeds (for garnish)

Sticky Chicken Bowls are a delightful way to enjoy a cozy family meal. This dish features tender chicken coated in a sweet and savory sauce, served over warm rice with fresh broccoli. It’s simple to make and perfect for busy weeknights when you want something delicious without spending too much time in the kitchen.

Why You Will Love This Sticky Chicken Bowls

These Sticky Chicken Bowls are loved for their ease and flavor. The recipe uses everyday ingredients you likely have on hand, making it budget-friendly. It takes minimal time to prepare, so you can get dinner on the table in no time. Plus, it’s a hit with kids and adults alike!

How to Make Sticky Chicken Bowls

Making these bowls is straightforward and beginner-friendly. You’ll start by cooking the rice and then focus on the chicken and sauce. It all comes together quickly, so you’ll have a tasty dinner ready in under 30 minutes.

What You Need

Ingredients for Sticky Chicken Bowls:

1 pound boneless chicken (thighs or breasts, cut into 1-inch pieces)
1 tablespoon oil (avocado or vegetable oil)
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)

Step-by-Step

Start cooking rice according to package directions (this usually takes 15-20 minutes). While rice cooks, cut chicken into uniform 1-inch pieces and pat dry with paper towels to help them brown better.
Heat oil in a medium skillet over medium-high heat until shimmering. Add chicken pieces in a single layer without overcrowding. Cook undisturbed for 3-4 minutes until golden brown on the bottom, then flip and cook another 3-4 minutes until cooked through to 165°F. If using chicken thighs, add an extra 3-4 minutes to total cooking time.
Reduce heat to medium and add minced garlic. Sauté for just 20-30 seconds until fragrant, watching carefully to prevent burning.
While chicken cooks, whisk together soy sauce, honey, brown sugar, and rice vinegar in a small mixing bowl until sugar dissolves completely.
Pour sauce mixture over chicken and stir to coat every piece. Let simmer for 5-6 minutes, stirring occasionally, until sauce reduces and becomes thick and glossy, coating the back of a spoon. If sauce is too thin after 6 minutes, mix 1 teaspoon cornstarch with 1 tablespoon water, stir in, and simmer for 1 more minute.
While the sauce simmers, steam broccoli florets for 4-5 minutes until tender-crisp and bright green.
Taste sauce and adjust seasonings as needed. Add more honey if too salty or more chili flakes for extra heat.
Divide warm rice among serving bowls (about 1.5 cups per bowl), top with sticky chicken and steamed broccoli, and garnish with sliced green onions and sesame seeds.

How to Serve Sticky Chicken Bowls

These bowls are delicious on their own, but you can enhance your meal with some extras! Consider serving with a side of crispy spring rolls or a simple salad. You might also enjoy adding pickled vegetables or sliced avocado for extra freshness. They’re great for family dinners or cozy gatherings with friends.

How to Store Sticky Chicken Bowls

To keep leftovers fresh, store them in an airtight container in the fridge. They will last for 3-4 days. For longer storage, you can freeze the chicken mixture in a freezer-safe container for up to 3 months. To reheat, simply microwave until heated through, adding a splash of water if needed to keep the chicken moist.

Recipe Tips

Timing: Prep the ingredients while the rice cooks to save time.
Texture: Pat the chicken dry for better browning.
Ingredient swaps: You can easily substitute the chicken for tofu or shrimp.
Avoid burning: Keep an eye on the garlic while sautéing, as it can burn quickly.
Sauce consistency: If the sauce isn’t thickening, a bit of cornstarch can help.

Variations & Swaps

Vegetarian-friendly: Swap the chicken for firm tofu to make it a hearty veggie bowl.
Spicy option: Stir in some sriracha or use extra chili flakes for added heat.
Add veggies: Include bell peppers or snap peas for an extra crunch and burst of color.

FAQs

Can I make this ahead of time?
Absolutely! You can prepare the chicken and sauce in advance, then simply reheat them when it’s time for dinner. The broccoli can also be steamed earlier and stored.

Can I freeze the leftovers?
Yes, you can freeze the sticky chicken mixture in a freezer-safe container for up to 3 months. Thaw and reheat when ready to eat.

What’s the best way to reheat the chicken?
The microwave works great! Just add a splash of water to keep it moist, and heat until warmed through. You can also reheat it on the stovetop over low heat, stirring occasionally.

What can I serve alongside these bowls?
These sticky chicken bowls pair nicely with a fresh cucumber salad or crispy spring rolls. You can also serve them with grilled vegetables or a light soup.

What if my sauce is too thin?
If the sauce doesn’t thicken, mix 1 teaspoon cornstarch with 1 tablespoon of water and stir it in. Allow it to simmer for a minute to thicken.

Enjoy your cooking! These Sticky Chicken Bowls are sure to become a family favorite at your table.