Sticky Chicken Rice Bowls

Tender chicken thighs glazed in a savory honey-soy-garlic sauce, served over fluffy jasmine rice with stir-fried broccoli and bell pepper. Ready in 45 minutes and ideal for weeknights or meal prep.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Asian-Inspired

Calories: 520

Ingredients Equipment Method Notes

Ingredients

1 lb boneless chicken thighs cut into bite-sized pieces
2 cups jasmine rice cooked according to package directions
0.25 cup soy sauce low-sodium preferred; tamari for gluten-free
2 tbsp honey
1 tbsp rice vinegar
2 garlic cloves minced
1 tbsp fresh ginger minced or grated
1 tbsp sesame oil
1 tbsp cornstarch mixed with 2 tbsp cold water before adding to pan
1 cup broccoli florets cut into small, even pieces
1 bell pepper sliced thin
2 green onions chopped, for garnish
1 tsp sesame seeds for garnish
salt and pepper to taste

Equipment

large skillet or wok
Medium saucepan for rice
mixing bowls
whisk
Resealable bag or bowl for marinating
Instant-read thermometer

Method

Whisk together soy sauce, honey, rice vinegar, minced garlic, minced ginger, and sesame oil in a small bowl. Set aside.
Place chicken in a resealable bag or bowl. Pour half the sauce over the chicken and toss to coat evenly. Marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator.
Heat a large skillet or wok over medium-high heat until hot. Add marinated chicken in a single layer, leaving excess marinade in the bag. Cook for 8 to 10 minutes, turning occasionally, until golden brown and cooked through to 165 degrees F internal temperature.
Add broccoli florets and sliced bell pepper to the skillet. Stir-fry for 5 minutes until just tender and still bright in color.
Pour the reserved sauce and cornstarch-water mixture into the skillet together. Stir to combine and simmer for 2 to 3 minutes until the sauce thickens into a glossy glaze.
Divide cooked jasmine rice among four serving bowls. Spoon the sticky chicken and vegetables over the rice, including plenty of sauce.
Top each bowl with chopped green onions and sesame seeds. Serve immediately.

Notes

Chicken breasts can be substituted but watch cook time carefully to avoid dryness. Use tamari for gluten-free. For slow cooker: cook on low 4 to 6 hours, add vegetables last 30 minutes, stir in cornstarch slurry and cook on high 15 minutes to finish. Add red pepper flakes or sriracha for heat. Pineapple chunks added in the last 2 minutes make a great sweet-tangy variation.