Description
These Easy Sticky Chicken Bowls offer a sweet, savory, and slightly spicy flavor profile with a glossy, sticky coating. Perfect for meal prep, they are quick to make, use simple pantry ingredients, and stay moist for up to four days.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/4 cup arrowroot powder or cornstarch (divided)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp neutral oil (avocado or canola)
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp fresh ginger, minced
- 3 cloves garlic, minced
- 1/4 cup chicken broth
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- Green onions and sesame seeds for garnish
- Jasmine or brown rice for serving
Instructions
- Pat chicken thighs dry and cut into 1-inch cubes. Season with salt and pepper, then toss lightly in 1/4 cup cornstarch/arrowroot.
- Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat. Sear chicken in batches for 3-4 minutes per side until golden and cooked through. Remove chicken and set aside.
- In the same pan, reduce heat to medium. Add garlic and ginger, sautéing for 30 seconds until fragrant.
- Add soy sauce, brown sugar, apple cider vinegar, chicken broth, and sesame oil. Whisk to dissolve sugar and simmer for 2-3 minutes.
- Whisk the cornstarch slurry and pour into the simmering sauce, whisking constantly until the sauce thickens rapidly. Add red pepper flakes if using.
- Return chicken to the pan and toss quickly to coat evenly in the glossy sauce. Remove from heat immediately.
- Assemble bowls by spooning warm rice into containers, topping with sticky chicken, drizzling remaining sauce, and garnishing with green onions and sesame seeds.
Notes
For the best texture, do not overcrowd the pan when searing chicken; cook in batches if necessary. Ensure the sauce is simmering before adding the cornstarch slurry to prevent clumping. The sauce should taste slightly too sweet and salty before adding chicken, as it will be diluted by the rice and meat. Store rice and chicken separately in containers to prevent sogginess.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl with rice and
- Calories: 475
- Sugar: 22
- Sodium: 900
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 40
- Fiber: 1
- Protein: 35
Keywords: sticky chicken, meal prep, chicken bowls, asian fusion, easy dinner, gluten-free option, high protein, weeknight meals