It is 6pm. You are tired. Dinner needs to happen fast. These sticky chicken rice bowls are your new secret weapon. They are high in protein and so easy to make. Your whole family will love the sweet, glossy sauce. It is the perfect recipe for busy fall weeknights.
I know how hard it is to stay healthy when life gets busy. You want something filling but also very fresh. This dish delivers a restaurant-quality meal right in your own kitchen. It is light, tender, and packed with savory flavor. You will feel great after eating this balanced bowl.
Why You’ll Love These Sticky Chicken Rice Bowls
This recipe is a winner because it saves you so much time. You get a macro-balanced meal without any stress. It is perfect for meal prep for the week ahead. You only need one pan for the chicken. This makes cleanup very fast and easy for you.
The ingredients are simple pantry staples you likely have now. It feels like takeout but much healthier for your body. The chicken stays juicy while the sauce gets thick and golden. Even picky eaters will enjoy this mild, sweet glaze. It is a budget-friendly way to feed a hungry family.
Simple Cooking Method
Making these bowls is very straightforward and fast. You just sauté the chicken until it is golden and tender. The sauce thickens up in just a few minutes. Even a beginner cook can master this glossy glaze. You can use a rice cooker to make it even easier. Dinner is ready in just 35 minutes total.
Ingredients You’ll Need
These ingredients are mostly pantry staples that create a wonderful depth of flavor.
- 600g chicken breast, cut into 1-inch cubes
- 2 cups jasmine rice, dry
- 2 cups water
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tbsp cornstarch
- 2 tbsp cold water
- 2 cups broccoli florets, steamed
- 1 tbsp vegetable oil
- 1 tsp sesame seeds
Step-by-Step Directions
- Rinse jasmine rice until water runs clear and cook in a rice cooker or stovetop with 2 cups of water.
- In a small mixing bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger paste, and garlic paste.
- Heat vegetable oil in a large non-stick skillet over medium-high heat.
- Add chicken cubes to the skillet and sauté for 6-8 minutes until internal temperature reaches 165°F (74°C).
- Whisk cornstarch and 2 tbsp cold water in a small ramekin to create a slurry.
- Pour the sauce mixture over the chicken and stir to coat.
- Add the cornstarch slurry to the pan and simmer for 1-2 minutes until the glaze is thick and glossy.
- Divide cooked rice equally into four bowls or meal prep containers.
- Distribute the sticky chicken and steamed broccoli evenly over the rice.
- Garnish with sesame seeds before serving or sealing for storage.
Best Ways to Enjoy It
Scoop the fluffy rice into your favorite deep bowls. Top it with the tender glazed chicken and fresh broccoli. You can add a drizzle of sriracha for a little heat. Serve this for a cozy weeknight dinner at the table. Or, pack them into containers for easy weekday lunches.
Storage & Reheating
These sticky chicken rice bowls stay fresh in the fridge for four days. Use airtight containers to keep the rice soft. You can also freeze the chicken and rice separately. Reheat in the microwave for two minutes until steaming hot. Meal prep has never been easier or more delicious for you.
Tips for Best Results
- Rinse your rice well for the best fluffy texture.
- Don’t skip the cornstarch slurry for that thick glaze.
- Use ginger paste to save time on peeling and grating.
- Cut chicken into even cubes so they cook at once.
- Steam the broccoli while the chicken is sautéing.
- Add extra sesame seeds for a nice little crunch.
- Use a non-stick skillet to prevent the honey from burning.
- Double the sauce if you like your rice very saucy.
Ways to Switch It Up
- Swap rice for cauliflower rice for a low-carb option.
- Add red pepper flakes if you like a spicy kick.
- Try using shrimp instead of chicken for a quick change.
- Use snap peas or carrots instead of broccoli for variety.
Common Questions
Can I use frozen broccoli?
Yes, you can certainly use frozen broccoli. Just steam it according to the package directions before adding to bowls. It is a great time-saving shortcut for busy nights.
What if I don’t have honey?
You can use maple syrup or brown sugar instead. Both will provide that sweet and sticky finish you want. The flavor will change slightly but still taste amazing.
I hope these bowls make your busy weeknights a little brighter. There is nothing like a warm, healthy meal to end the day. Happy cooking!
— Katie Wood
Ingredients
- 600 g chicken breast, cut into 1-inch cubes
- 2 cups jasmine rice, dry
- 2 cups wate r
- 1/4 cup low -sodium soy sauce
- 2 tbsp hone y
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tbsp cornstarc h
- 2 tbsp cold water
- 2 cups broccoli florets, steamed
- 1 tbsp vegetable oil
- 1 tsp sesame seeds
Instructions
- Rinse jasmine rice until water runs clear and cook in a rice cooker or stovetop with 2 cups of water.
- In a small mixing bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger paste, and garlic paste.
- Heat vegetable oil in a large non-stick skillet over medium-high heat.
- Add chicken cubes to the skillet and sauté for 6-8 minutes until internal temperature reaches 165°F (74°C).
- Whisk cornstarch and 2 tbsp cold water in a small ramekin to create a slurry.
- Pour the sauce mixture over the chicken and stir to coat.
- Add the cornstarch slurry to the pan and simmer for 1-2 minutes until the glaze is thick and glossy.
- Divide cooked rice equally into four bowls or meal prep containers.
- Distribute the sticky chicken and steamed broccoli evenly over the rice.
- Garnish with sesame seeds before serving or sealing for storage.
