Name: Sticky Chicken Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 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)

Description

A delightful blend of savory and sweet flavors in a warm rice bowl featuring juicy chicken, vibrant broccoli, and a glossy sauce.

Ingredients

Scale

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)

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Instructions

Start cooking rice according to package directions, as this will take about 15-20 minutes. While the rice is cooking, cut the chicken into uniform 1-inch pieces and pat them dry with paper towels.
Heat oil in a medium skillet over medium-high heat. Add chicken pieces in a single layer and cook undisturbed for 3-4 minutes until golden brown. Flip and cook for another 3-4 minutes, ensuring it reaches an internal temperature of 165°F.
Lower heat and add minced garlic to the skillet. Sauté for 20-30 seconds until fragrant. In a bowl, whisk together soy sauce, honey, brown sugar, and rice vinegar until dissolved.
Pour the sauce over the chicken and stir to coat. Let it simmer for 5-6 minutes, stirring occasionally, until the sauce thickens. Steam the broccoli florets for 4-5 minutes.
Divide the warm rice among serving bowls, top with sticky chicken and steamed broccoli, and garnish with green onions and sesame seeds.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat with a splash of water or soy sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing
Cuisine: Asian

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 9g
Sodium: 650mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 2g
Protein: 29g
Cholesterol: 75mg