The school year is back in full swing. Your schedule is packed. You need a reliable dinner win right now.
These sticky chicken bowls are my favorite way to handle the fall rush. They are simple, fresh, and incredibly satisfying. You will love how they make your kitchen smell today.
Why This Recipe Is a Winner
This recipe is a total game-changer for your weekly routine. It delivers that restaurant-quality flavor right at home. It is budget-friendly and uses simple pantry staples.
You get a massive protein boost in every single bite. It keeps the whole family full and happy. It is the perfect solution for busy fall weeknights.
Simple Method
Making these bowls is incredibly straightforward. You will simply whisk, sauté, and steam. The sauce thickens like magic in the pan. Even beginners can master this glossy glaze easily. You can have everything ready in just 35 minutes.
Ingredients You’ll Need
Most of these items are likely in your pantry already. Fresh ginger and garlic make the flavor pop.
- 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup low-sodium soy sauce
- 1/3 cup honey
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 2 cups dry jasmine rice
- 4 cups broccoli florets
- 1 tablespoon toasted sesame oil
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Step-by-Step Directions
- Cook jasmine rice according to package instructions using a 1:1.5 ratio of rice to water.
- In a small bowl, whisk together soy sauce, honey, minced ginger, garlic, and rice vinegar to create the glaze base.
- Combine cornstarch and cold water in a separate small container to form a slurry.
- Heat sesame oil in a large non-stick skillet over medium-high heat.
- Add chicken pieces to the skillet and sauté for 8 to 10 minutes until internal temperature reaches 165 degrees Fahrenheit.
- Pour the glaze base over the chicken and bring to a gentle simmer for 2 minutes.
- Add the cornstarch slurry to the pan, stirring constantly until the sauce thickens and becomes glossy.
- Steam broccoli florets for 4 to 5 minutes until tender-crisp and bright green.
- Portion the cooked rice, steamed broccoli, and glazed chicken into four airtight containers.
- Top with sesame seeds and sliced green onions before sealing for storage.
Best Ways to Enjoy It
Scoop the fluffy rice into your favorite deep bowls. Top it with the glistening chicken and green broccoli. Add a side of spicy kimchi for a kick. Pack these into containers for easy weekday lunches that you will actually look forward to eating.
Keep It Fresh
Store these bowls in airtight containers for four days. They stay fresh and delicious in the fridge. Reheat in the microwave for two minutes. This is the ultimate meal prep hack for busy weeks. You can also freeze the chicken separately for later.
Tips for Best Results
- Don’t skip the cornstarch slurry for the best texture.
- Use a meat thermometer to ensure juicy chicken every time.
- Fresh ginger makes a huge flavor difference over powder.
- Cut your chicken into even pieces for uniform cooking.
- Prep the sauce on Sunday to save even more time.
- Add a splash of water when reheating to keep rice fluffy.
Easy Flavor Ideas
- Swap rice for cauliflower rice to lower the carbs.
- Add red pepper flakes for a spicy kick.
- Use snap peas instead of broccoli for a crunch.
- Try maple syrup if you run out of honey.
Common Questions
Can I use chicken breast instead?
Yes, you can certainly use breast meat. However, chicken thighs stay much juicier during the reheating process. If using breasts, watch the clock carefully to avoid dryness.
How do I keep the broccoli green?
The secret is to steam it just until tender-crisp. Do not overcook it in the microwave. Shocking it in cold water after steaming helps lock in color.
I hope these sticky chicken bowls bring some calm to your kitchen this week. You deserve a meal that tastes this good without the stress. Happy cooking, friends!
— Katie Wood
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup low -sodium soy sauce
- 1/3 cup hone y
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic , minced
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarc h
- 1 tablespoon cold water
- 2 cups dry jasmine rice
- 4 cups broccoli florets
- 1 tablespoon toasted sesame oil
- 1 tablespoon sesame seeds
- 2 green onions , sliced
Instructions
- Cook jasmine rice according to package instructions using a 1:1.5 ratio of rice to water.
- In a small bowl, whisk together soy sauce, honey, minced ginger, garlic, and rice vinegar to create the glaze base.
- Combine cornstarch and cold water in a separate small container to form a slurry.
- Heat sesame oil in a large non-stick skillet over medium-high heat.
- Add chicken pieces to the skillet and sauté for 8 to 10 minutes until internal temperature reaches 165 degrees Fahrenheit.
- Pour the glaze base over the chicken and bring to a gentle simmer for 2 minutes.
- Add the cornstarch slurry to the pan, stirring constantly until the sauce thickens and becomes glossy.
- Steam broccoli florets for 4 to 5 minutes until tender-crisp and bright green.
- Portion the cooked rice, steamed broccoli, and glazed chicken into four airtight containers.
- Top with sesame seeds and sliced green onions before sealing for storage.
