Description

These vibrant bowls feature tender chicken pieces coated in a rich, sweet, and savory sticky glaze, served over a bed of fluffy white rice. Fresh steamed broccoli florets and crisp cucumber slices add a refreshing contrast and essential greens. Each bowl is finished with a creamy, tangy drizzle, a sprinkle of toasted sesame seeds, and fresh green onions, creating a balanced and satisfying meal with a delightful interplay of flavors and textures.

Ingredients

Scale

For the Sticky Chicken:
1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 tablespoon olive oil
1/4 cup soy sauce (low sodium preferred)
1/4 cup honey or maple syrup
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
1 teaspoon sesame oil
For the Bowls:
2 cups uncooked white rice (Jasmine or Basmati)
4 cups water
2 cups broccoli florets
1 large cucumber, thinly sliced
For the Creamy Drizzle:
1/2 cup mayonnaise
1 tablespoon lime juice
1–2 teaspoons sriracha (optional, adjust to taste)
For Garnish:
2 tablespoons toasted sesame seeds
1/4 cup chopped green onions
Lime wedges, for serving

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Instructions

**Cook the Rice:** Rinse the rice thoroughly. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
**Prepare the Chicken:** Pat the chicken pieces dry with paper towels. Heat olive oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
**Make the Sticky Sauce:** In the same skillet, reduce heat to medium. Add soy sauce, honey (or maple syrup), rice vinegar, grated ginger, and minced garlic. Bring to a gentle simmer, stirring constantly.
**Thicken the Sauce:** Whisk in the cornstarch slurry and continue to cook, stirring, for 1-2 minutes until the sauce thickens and becomes glossy. Remove from heat and stir in the sesame oil.
**Combine Chicken and Sauce:** Return the cooked chicken to the skillet and toss gently to coat evenly with the sticky sauce.
**Steam the Broccoli:** While the chicken is cooking, steam the broccoli florets until tender-crisp, about 3-5 minutes. This can be done in a steamer basket over boiling water or in the microwave.
**Prepare the Creamy Drizzle:** In a small bowl, whisk together mayonnaise, lime juice, and sriracha (if using) until smooth.
**Assemble the Bowls:** Divide the cooked rice among four serving bowls. Arrange the sticky chicken, steamed broccoli, and sliced cucumber over the rice. Drizzle generously with the creamy sauce.
**Garnish and Serve:** Sprinkle with toasted sesame seeds and chopped green onions. Serve immediately with lime wedges on the side.

Notes

For extra flavor, marinate the chicken in a tablespoon of soy sauce and a pinch of ginger for 15 minutes before cooking.

Feel free to add other vegetables like shredded carrots, bell peppers, or edamame for more variety.

To make this dish ahead, prepare the chicken and sauce, and cook the rice and vegetables separately. Store in airtight containers and assemble just before serving.

Adjust the amount of sriracha in the creamy drizzle to suit your preferred level of spice.

For a deeper flavor, use chicken thighs instead of breasts.

Prep Time: 25 minutes
Cook Time: 20 minutes

Nutrition

Calories: 620 kcal
Fat: 20g
Carbohydrates: 75g
Protein: 38g