Description
This Delicious Sticky Chicken Rice Bowl recipe features tender chicken thighs or breasts cooked in a sweet and savory sticky sauce, served over fluffy jasmine or basmati rice, accompanied by steamed broccoli and garnished with green onions and sesame seeds. It’s a quick, flavorful meal perfect for weeknight dinners that combines balanced protein, vegetables, and delicious Asian-inspired flavors.
Ingredients
Scale
For the Sticky Chicken
- 1 ½ pounds boneless, skinless chicken thighs or breasts
- ¼ cup soy sauce
- 3 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water (for slurry)
- 1 tablespoon cooking oil (such as vegetable or canola oil)
For the Rice Bowl Assembly
- 2 cups cooked jasmine or basmati rice
- 2 cups broccoli florets, steamed
- 2 tablespoons peanut sauce or spicy mayo (optional)
- 2 tablespoons chopped green onions
- 1 teaspoon sesame seeds
Instructions
- Prepare Ingredients: Trim and cut the chicken into bite-sized pieces. Mince the garlic and grate the ginger. In a bowl, combine soy sauce, brown sugar, garlic, ginger, and rice vinegar to create the sticky sauce. In a separate small bowl, mix cornstarch and water to make a slurry and set aside.
- Cook the Chicken: Heat a skillet over medium-high heat and add cooking oil. Once hot, add chicken pieces in a single layer. Sear for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Work in batches if necessary to avoid overcrowding the pan.
- Make the Sticky Sauce: Reduce heat to medium. Pour the prepared sauce over the cooked chicken in the skillet. Simmer gently for 2 to 3 minutes, allowing the flavors to meld. Stir in the cornstarch slurry and continue cooking, stirring constantly, until the sauce thickens to a sticky glaze that coats the chicken evenly.
- Prepare the Broccoli: While the chicken simmers, steam the broccoli florets until tender but still crisp. This can be done using a steamer basket over boiling water or by microwaving with a little water until just cooked, about 4 to 5 minutes.
- Cook and Fluff Rice: Cook the jasmine or basmati rice according to the package instructions. Once done, fluff the rice gently with a fork to separate the grains and keep it light and fluffy.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each bowl with the sticky chicken and steamed broccoli. Drizzle with peanut sauce or spicy mayo if desired. Garnish with chopped green onions and a sprinkle of sesame seeds. Serve immediately while hot.
Notes
- Using chicken thighs adds extra juiciness, but breasts can be used for a leaner option.
- The peanut sauce or spicy mayo is optional but adds a nice contrast of flavor and creaminess.
- If you prefer, substitute broccoli with other steamed vegetables like snap peas or green beans.
- For a gluten-free version, use tamari instead of soy sauce.
- Adjust the spiciness by adding chili flakes or sriracha to the sauce if desired.
