Sticky Sesame Chicken and Rice Bowls
These sticky sesame chicken and rice bowls come together in about 30 minutes, which is exactly what you want from a Tuesday night. The chicken gets a golden sear, then finishes in a glossy soy-honey sauce that coats every piece.
A scoop of fluffy rice soaks up the extra sauce, and the steamed broccoli keeps it all feeling like a proper meal. It’s the bowl you’ll reach for when you need something fast that everyone at the table will actually eat.
What Makes These Bowls So Good
The sauce hits a balance that keeps you coming back for another bite. The soy sauce and toasted sesame oil bring deep savory notes, while the honey mellows everything out and leaves behind a subtle stickiness that clings to the chicken.
The rice picks up any sauce that escapes the pan, so nothing goes to waste. You can swap the broccoli for whatever green is in the crisper drawer, and the whole thing still works.
Ingredients
- 1 cup jasmine rice: long-grain and fragrant, but any white rice works
- 1 1/4 cups water: for the rice, or use the amount called for on your package
- 1 1/2 lb boneless skinless chicken thighs: trimmed and cut into bite-size pieces
- 1 tbsp vegetable oil: or another neutral oil for searing
- 3 tbsp soy sauce: low-sodium lets you control the salt
- 2 tbsp honey: the sticky backbone of the sauce
- 1 tbsp toasted sesame oil: bold and nutty, don’t skip it
- 2 cloves garlic: minced fine
- 1 tbsp cornstarch mixed with 2 tbsp cold water: this slurry gives the sauce body
- 2 cups broccoli florets: cut small so they steam fast
- 1 tbsp sesame seeds: for a final toasty crunch
- Salt: just a pinch for the rice water and the chicken as it sears
Variations / Substitutions
- Use chicken breasts: they cook a little faster and can dry out, so pull them off the heat as soon as the center reaches 165°F (74°C).
- Swap the green: snap peas, baby bok choy, or blanched green beans all work instead of broccoli. Adjust the steam time for the vegetable you use.
- Make it gluten-free: replace the soy sauce with tamari and double-check that your cornstarch is gluten-free.
- Turn it spicy: stir a teaspoon of sambal oelek or chili crisp into the sauce before you simmer it.
- Brown rice: it needs a longer cook and more water, so start it ahead and follow the package timing.
If you like this style of sauce, you might also enjoy Black Pepper Chicken Stir-Fry.
How to Make Sticky Sesame Chicken and Rice Bowls
Step 1: Cook the Rice
Rinse the 1 cup jasmine rice under cold water until the water runs mostly clear. Add it to a saucepan with the 1 1/4 cups water and a small pinch of salt. Bring it to a boil over high heat, then cover with a tight-fitting lid and reduce the heat to low. Let it simmer for 15 minutes.
After 15 minutes, pull the pot off the heat and leave the lid on. The steam will finish the job while you work on the chicken. You’ll know the rice is ready when all the water is absorbed and the grains look plump.
Step 2: Sear the Chicken
Season the bite-size chicken thigh pieces lightly with salt. Heat the 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until it just shimmers. Add the chicken in a single layer, letting it sit undisturbed for about 4 minutes so a deep golden crust forms on the bottom.
Flip the pieces and cook for another 3 to 4 minutes. The chicken will be nearly cooked through and the edges will look crisp. If your skillet is on the smaller side, sear the chicken in two batches so the pan doesn’t crowd and steam instead of sear.
Step 3: Whisk the Sauce
While the chicken sears, whisk together the 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp toasted sesame oil, and minced garlic in a small bowl. Stir the cornstarch slurry again right before you need it, because the starch settles fast.
Once the chicken is browned, pour the soy sauce mixture into the pan. Let it bubble for 30 seconds, then add the cornstarch slurry. Stir everything together and simmer for 2 minutes, or until the sauce thickens and turns shiny. It will cling to the chicken and look glossy.
Step 4: Steam the Broccoli
You can steam the broccoli right alongside the sauce. Place the 2 cups broccoli florets in a microwave-safe bowl with 2 tablespoons of water. Cover with a plate and microwave on high for 2 minutes, until the florets are bright green and fork-tender.
If you prefer the stovetop, add the broccoli to the skillet after the sauce thickens, cover, and let it steam in the pan for 2 minutes. The florets will turn vivid green and hold their shape while soaking up a little sauce.
Step 5: Toss and Serve
Fluff the steamed rice with a fork and divide it among bowls. Spoon the sticky chicken and sauce over the rice, then tuck the steamed broccoli alongside. Scatter the 1 tbsp sesame seeds over the top and serve right away while the sauce is still warm and glossy.
Each bowl gets that mix of savory chicken, tender rice, and crisp green bites. The sesame seeds add a tiny crunch that ties it all together.
Tips for the Best Chicken and Rice Bowls
- Cut the chicken into pieces that are roughly the same size so they cook at the same rate. Aim for about 1-inch cubes.
- Don’t rinse the pan after searing the chicken. Those browned bits left behind dissolve into the sauce and add depth.
- The sauce can double as a fridge staple. Make a batch without the cornstarch and store it in a jar for up to a week, then thicken it right before serving.
- If your rice finishes before the chicken, spread it on a sheet pan to cool slightly so it doesn’t turn gummy under the lid.
Cook times vary by the cut and thickness of your chicken.
| Cut | Approx. Size | Sear Time (First Side) |
|---|---|---|
| Thighs, bite-size | 1-inch pieces | 4 minutes |
| Breasts, bite-size | 1-inch pieces | 3 minutes |
| Thighs, whole | full thigh | 5 to 6 minutes per side |
Storing Leftovers
- Refrigerate: place the chicken, rice, and broccoli in separate airtight containers and they’ll keep for up to 4 days. Keeping them apart stops the rice from turning mushy.
- Reheating: add a splash of water to the chicken and sauce before warming it in a pan or microwave. That loosens the sauce back up. The rice reheats best with a damp paper towel over the bowl.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes. Chicken breasts cook faster and dry out more easily, so sear them for about 3 minutes per side and check the internal temperature at 165°F (74°C).
Is this recipe gluten-free as written?
No, soy sauce contains gluten. Replace it with tamari and the rest of the dish is naturally gluten-free.
Can I meal prep these bowls for the week?
You can. Store the cooked chicken and sauce together, the rice separately, and the steamed broccoli in its own container. Reheat them separately and assemble just before eating for the best texture.
What if I don’t have a microwave for the broccoli?
Steam it on the stovetop instead. Add the florets to the skillet after the sauce thickens, cover, and cook for about 2 minutes until bright green and tender.
How do I keep the chicken from getting dry when I reheat it?
Add a tablespoon of water to the pan or bowl before reheating, and cover it loosely. The steam will bring the sauce back to life and keep the chicken moist.
Sticky Sesame Chicken and Rice Bowls Recipe
Ingredients
Method
- Rinse the rice, add it to a saucepan with the water and a pinch of salt, bring to a boil, cover, and simmer on low for 15 minutes. Rest off the heat, covered, until ready to serve.
- Salt the chicken pieces, then sear them in vegetable oil over medium-high heat for about 4 minutes until golden, flip, and cook another 3 to 4 minutes.
- While the chicken cooks, whisk the soy sauce, honey, sesame oil, and garlic. Stir the cornstarch slurry, add it to the pan with the soy mixture, and simmer for 2 minutes until thick.
- Steam the broccoli in a microwave with 2 tbsp water for 2 minutes, or add it to the skillet, cover, and steam for 2 minutes on the stovetop.
- Fluff the rice, divide among bowls, top with chicken, sauce, and broccoli, then sprinkle with sesame seeds and serve.
