Sticky Chicken Rice Bowls: Comforting and Quick Weeknight Meal

Enjoy these Sticky Chicken Rice Bowls for a comforting, quick weeknight meal that features savory chicken, vibrant vegetables, and a sweet sticky sauce.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Dinner

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Boneless Chicken Thighs Substitute with chicken breast for a leaner option.
1/4 cup Soy Sauce/Tamari Use tamari for a gluten-free version.

For the Sauce

1/4 cup Honey Substitute with maple syrup for a vegan option.
2 tablespoons Rice Vinegar White vinegar can be used as an alternative.
3 cloves Garlic Freshly minced is preferable.
1 tablespoon Ginger Fresh ginger is recommended.
1 tablespoon Sesame Oil Use another oil for neutrality if necessary.
1 tablespoon Cornstarch Substitute with arrowroot powder if needed.

For the Vegetables

2 cups Broccoli Florets Swap with snow peas or green beans for variety.
1 medium Bell Pepper Substitute with any preferred vegetables.
2 count Green Onions Chives can substitute if preferred.
2 tablespoons Sesame Seeds Can omit if unavailable.

For Serving

2 cups Cooked Jasmine Rice Substitute with brown rice for added fiber.
Salt and Pepper Season to taste.

Equipment

large skillet
medium bowl
Measuring Cups
Measuring Spoons

Method

Step-by-Step Instructions

Prepare the Sauce: In a medium bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until smooth.
Marinate the Chicken: Place the boneless chicken thighs in a resealable bag and pour half of the prepared sticky sauce over them. Seal the bag and let marinate in the fridge for at least 15 minutes.
Cook the Chicken: Heat a large skillet over medium-high heat and add a splash of oil. Remove the chicken from the marinade and cook for about 8-10 minutes until golden brown.
Add Vegetables: In the same skillet, stir-fry the broccoli and bell pepper for about 5 minutes until tender but still vibrant.
Thicken the Sauce: Return the cooked chicken to the skillet, pour in the remaining marinade and cornstarch mixture. Simmer for 2-3 minutes until sauce thickens.
Serve: Scoop cooked jasmine rice into bowls, top with the sticky chicken and vegetable mixture.
Garnish: Sprinkle chopped green onions and sesame seeds over the top.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 56gProtein: 27gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 650mgFiber: 4gSugar: 12gVitamin A: 1200IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Ensure to marinate the chicken for maximum flavor absorption. Avoid overcrowding the skillet for even cooking.

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