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A meal prep container filled with glazed sticky chicken, jasmine rice, and steamed broccoli
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Sticky Chicken Bowls - Prepper Protein

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 550kcal

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.