Sticky Chicken Rice Bowls: Easy Dinner & Meal Prep (Print Version)
Sticky Chicken Rice Bowls are a flavorful, easy dinner solution. Perfect for busy weeknights and excellent for meal prep. Enjoy tender chicken with a sweet and savory glaze.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Dairy-Free
# Ingredients:
→ Hearty Bowl Foundation
01 -
1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 -
1 1/2 cups jasmine rice
03 -
2 1/2 cups water (for rice)
→ The Sticky-Sweet Glaze
04 -
1/2 cup low-sodium soy sauce
05 -
1/4 cup honey
06 -
2 tbsp rice vinegar
07 -
1 tbsp sesame oil
08 -
1 tbsp fresh ginger, grated
09 -
2 cloves garlic, minced
10 -
1 tbsp cornstarch
11 -
2 tbsp water (for cornstarch slurry)
→ Vibrant Veggie Boost
12 -
3 cups broccoli florets
13 -
1 large red bell pepper, thinly sliced
→ Finishing Touches & Aromatics
14 -
1 tbsp olive oil or avocado oil
15 -
1/4 cup green onions, sliced (for garnish)
16 -
1 tbsp toasted sesame seeds (for garnish)
17 -
Salt and black pepper to taste
# Instructions:
01 -
Rinse 1.5 cups jasmine rice, then combine with 2.5 cups water in a medium pot. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. While rice cooks, cut 1.5 lbs boneless, skinless chicken thighs into 1-inch pieces, and prepare 3 cups broccoli florets and 1 large red bell pepper, thinly sliced.
02 -
In a medium bowl, whisk together 1/2 cup low-sodium soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp fresh ginger (grated), and 2 cloves garlic (minced). This forms the delicious base for your Sticky Chicken Rice Bowls | Easy Dinner & Meal Prep. Set aside.
03 -
Heat 1 tbsp olive oil or avocado oil in a large skillet or wok over medium-high heat. Add the chicken pieces, season with salt and black pepper to taste, and cook for 5-7 minutes until browned on all sides. Remove chicken from skillet and set aside.
04 -
Add 3 cups broccoli florets and 1 large red bell pepper, thinly sliced, to the same skillet. Sauté for 3-5 minutes until the vegetables are tender-crisp. Return the seared chicken to the skillet with the vegetables.
05 -
Pour the prepared glaze over the chicken and vegetables. In a small bowl, whisk 1 tbsp cornstarch with 2 tbsp water to create a slurry. Stir the slurry into the simmering sauce. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables, creating the signature sticky texture for your Sticky Chicken Rice Bowls | Easy Dinner & Meal Prep.
06 -
Fluff the cooked jasmine rice with a fork. Divide the rice among 4 serving bowls. Top each bowl generously with the sticky chicken and vegetable mixture. Ensure an even distribution for a balanced meal.
07 -
Garnish your Sticky Chicken Rice Bowls | Easy Dinner & Meal Prep with 1/4 cup sliced green onions and 1 tbsp toasted sesame seeds. Serve immediately for a satisfying dinner or portion into meal prep containers for later enjoyment.
# Notes:
01 -
Feel free to swap chicken thighs for boneless, skinless chicken breast, adjusting cooking time slightly to prevent drying out.
02 -
For easy meal prep, divide the cooked rice, chicken, and veggies into airtight containers. They will keep well in the refrigerator for up to 3-4 days.
03 -
Add a pinch of red pepper flakes to the glaze for a touch of heat, or a dash of sriracha when serving for an extra kick.
04 -
Other great veggie additions include snap peas, shredded carrots, or mushrooms. Add them with the broccoli and bell pepper in Step 4.
# Tools You'll Need:
01 -
Large skillet or wok
02 -
Saucepan with lid
03 -
Cutting board
04 -
Chef's knife
05 -
Measuring cups and spoons
06 -
Small whisk
# Nutrition Facts (Per Serving):
Calories: 740 kcal
Total Fat: 29 g
Total Carbohydrate: 79 g
Protein: 42 g