There is something immensely satisfying about a meal in a bowl. It feels complete, balanced, and just so comforting to curl up with. This Sticky Chicken Bowl with Broccoli is one of those meals we return to time and again in my house. It delivers on every level: the chicken is tender and coated in a deeply savoury, sweet, and glossy glaze; the broccoli is bright and still has a bit of bite; and it all sits atop a bed of fluffy rice to soak up every last drop of that gorgeous sauce. It’s the kind of dinner that makes a regular Tuesday feel a little bit special.

I stumbled upon this combination by accident one evening, trying to use up some broccoli and a jar of honey, and it has been a firm favourite ever since. The magic is in the sauce. It’s a simple blend of store-cupboard staples, but when they come together in the pan, they transform into a rich, syrupy glaze that clings beautifully to the chicken. It’s not just about sweetness; there’s a salty depth from the soy sauce, a gentle tang from rice vinegar, and a warm hum from fresh ginger and garlic.

This is a wonderful recipe for those evenings when you want something nourishing and full of flavour that comes together in about 30 minutes. It’s a healthy chicken bowl that doesn’t compromise on taste, making it ideal for a midweek family dinner or even a satisfying lunch to pack for work. Everyone seems to love the delightful contrast between the sticky glazed chicken and the fresh, green broccoli.

Recipe Overview

This sticky chicken bowl recipe brings together pan-seared chicken and crisp broccoli florets, all tossed in a homemade sweet and savoury glaze. The sauce, made with soy, honey, ginger, and garlic, thickens to a perfect consistency that coats everything without being heavy. I’ve tested this with both chicken breast and thighs, and while both are lovely, the thighs stay just a bit more succulent and flavourful.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Sticky Chicken Bowls with Broccoli Recipe

• Genuine Flavour: The sauce is the star here. It’s a carefully balanced mix of salty dark soy sauce, sweet runny honey, and aromatic ginger and garlic. A dash of sesame oil at the end adds a wonderful nutty finish that rounds everything out.
• Ready in Under 40 Minutes: From chopping the ingredients to serving up the bowls, this entire meal comes together in just 35 minutes, making it brilliant for those busy evenings.
• Flexible Recipe: You can easily adapt this to what you have. Swap the broccoli for asparagus spears, sliced bell peppers, or mangetout. No chicken? It works beautifully with prawns or even firm tofu.
• Great for Meal Prep: This recipe is fantastic for preparing lunches for the week. The flavours meld together nicely overnight, and it reheats very well. Just portion it into containers for a ready-to-go meal.
• Family Tested: My kids, who can be fussy about their greens, always finish their broccoli when it’s coated in this delicious sticky sauce. It always gets compliments when we have guests over for a casual dinner.

Sticky Chicken Bowls with Broccoli Recipe

⏱️ 15 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this glazed chicken bowl, we rely on a handful of pantry staples to create that irresistible sauce. I prefer using a good quality, naturally brewed soy sauce like Kikkoman as it has a more complex, less aggressively salty flavour than some other brands. Fresh ginger and garlic are also non-negotiable for the best taste!

• 600g boneless, skinless chicken thighs, cut into 2.5cm (1-inch) pieces
• 1 tbsp vegetable oil
• 1 large head of broccoli (about 400g), cut into small florets
• 300g jasmine or basmati rice, to serve
• For the Sauce:
• 80ml low-sodium soy sauce
• 3 tbsp runny honey
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 3 cloves garlic, finely minced
• 1 tbsp fresh ginger, grated
• 1 tsp cornflour mixed with 2 tsp cold water (to make a slurry)
• For the Topping (Optional):
• 1 tbsp toasted sesame seeds
• 2 spring onions, finely sliced

Sara’s Tip: For the best texture, ensure your chicken pieces and broccoli florets are completely dry before they hit the pan. Pat them with a paper towel. This helps them to sear and get a little colour, rather than just steaming.

How to Make Sticky Chicken Bowls with Broccoli

The process for this sticky chicken recipe is very straightforward. We cook the components separately to ensure they have the perfect texture before bringing them all together in that glorious sauce. The final step of simmering the sauce is where the magic happens.

1. Cook the Rice: First, get your rice on. Cook it according to the package instructions. While it’s cooking, you can prepare the rest of the meal. Keep it covered and warm once it’s done.
2. Prepare the Sauce: In a small bowl or jug, whisk together all the sauce ingredients: soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Set this aside for now. In a separate tiny bowl, mix the cornflour with the cold water to form a smooth slurry.
3. Sear the Chicken: Heat the vegetable oil in a large frying pan or skillet over a medium-high heat. Add the chicken pieces in a single layer (work in batches if necessary to avoid overcrowding). Cook for 4-5 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
4. Cook the Broccoli: Add the broccoli florets to the same pan. You might need to add a splash more oil. Sauté for 4-6 minutes, stirring occasionally, until the broccoli is vibrant green and tender-crisp. I like mine with a little bit of char on the edges.
5. Combine and Glaze: Return the cooked chicken to the pan with the broccoli. Give the sauce a quick re-whisk, then pour it all over the chicken and broccoli.
6. Thicken the Sauce: Bring the sauce to a gentle simmer. Now, pour in the cornflour slurry while stirring continuously. Let it bubble away for 1-2 minutes, stirring often, until the sauce thickens to a glossy glaze that coats everything beautifully. What works best for me is watching until the sauce can coat the back of a spoon.
7. Serve: To assemble your sticky chicken bowls, divide the cooked rice among four bowls. Top with the sticky chicken and broccoli mixture. Garnish with a sprinkle of toasted sesame seeds and sliced spring onions before serving.

Tips From My Kitchen

• Temperature Control: When you add the sauce, lower the heat to medium. A frantic boil can cause the honey to burn and the garlic to become bitter. A confident, steady simmer is what you’re looking for to thicken the glaze perfectly.
• The Secret Step: I learned that adding the cornflour slurry to the prepared sauce *before* it goes into the hot pan can sometimes lead to a lumpy result if you’re not quick. Adding the slurry to the simmering liquid in the pan while stirring gives you much more control and ensures a silky-smooth glaze every time.
• Make-Ahead: You can be really efficient with this recipe. The sauce can be mixed and stored in a jar in the fridge for up to 3 days. The chicken can be diced and the broccoli chopped and stored in separate airtight containers a day ahead.
• Storage: Leftovers are fantastic! Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or in the microwave until hot.

Equipment You’ll Need

• Large frying pan or skillet (a non-stick one is great for the glaze)
• Sharp knife and cutting board
• Small and medium mixing bowls
• A whisk
• Wooden spoon or spatula

Common Mistakes to Avoid

• Overcrowding the pan: Tipping all the chicken into the pan at once is tempting, but it lowers the temperature and causes the chicken to steam instead of sear. It won’t get that lovely golden-brown crust. If your pan isn’t big enough, cook the chicken in two batches.
• Wrong temperature: Don’t have the heat too low when searing the chicken, or it won’t colour properly. Conversely, don’t have the heat too high when you add the sauce, as the honey and garlic can burn quickly, making the dish bitter.
• Skipping the rest time: It’s a small step, but letting the cooked chicken rest on a plate for a few minutes while you cook the broccoli allows the juices to redistribute, ensuring it stays lovely and tender when you add it back to the pan.

Delicious Variations to Try

One of the best things about a recipe like this is how easily you can tweak it. It’s a brilliant template for using up what you have in the fridge. For another great chicken idea, check out my Bang Bang Chicken Thighs recipe!

• Spicy Version: Add 1-2 teaspoons of sriracha or a generous pinch of red chilli flakes to the sauce for a welcome kick of heat.
• Vegetarian/Vegan Option: This works wonderfully with plant-based proteins. Use a block of pressed, firm tofu cut into cubes, or a tin of drained chickpeas (add them with the broccoli). To make it vegan, simply swap the honey for maple syrup or agave nectar.
• Different Protein: Try this glaze with king prawns (they’ll only need a few minutes to cook) or thin strips of pork tenderloin. My Bacon Brown Sugar Chicken Tenders are another fun way to switch up your protein game.

What to Serve With This Sticky Chicken Bowl

This is truly a complete meal in one, but a few simple additions can complement it nicely.

• Quinoa or Brown Rice: For a healthier, nuttier base, swap the white rice for cooked quinoa or brown rice.
• Steamed Edamame: A small side of steamed and lightly salted edamame beans adds extra protein and a lovely pop of colour.
• A Crisp Drink: A cold, crisp lager or a dry Riesling cuts through the sweetness of the glaze beautifully. For a non-alcoholic choice, a sharp and fizzy ginger beer is a fantastic match.

Frequently Asked Questions

Sticky Chicken Bowls with Broccoli Recipe

A quick and delicious weeknight meal featuring tender chicken and crisp broccoli coated in a sweet and savory glaze, served over fluffy rice.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Calories: 770

Ingredients Method Notes

Ingredients

  

• 600 g boneless skinless chicken thighs, cut into 2.5cm (1-inch) pieces
• 1 tbsp vegetable oil
• 1 large head of broccoli about 400g, cut into small florets
• 300 g jasmine or basmati rice to serve

For the Sauce

• 80 ml low-sodium soy sauce
• 3 tbsp runny honey
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 3 cloves garlic finely minced
• 1 tbsp fresh ginger grated
• 1 tsp cornflour mixed with 2 tsp cold water to make a slurry

For the Topping (Optional)

• 1 tbsp toasted sesame seeds
• 2 spring onions finely sliced

Method

 

1. Cook the Rice: First, get your rice on. Cook it according to the package instructions. While it's cooking, you can prepare the rest of the meal. Keep it covered and warm once it's done.
2. Prepare the Sauce: In a small bowl or jug, whisk together all the sauce ingredients: soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Set this aside for now. In a separate tiny bowl, mix the cornflour with the cold water to form a smooth slurry.
3. Sear the Chicken: Heat the vegetable oil in a large frying pan or skillet over a medium-high heat. Add the chicken pieces in a single layer (work in batches if necessary to avoid overcrowding). Cook for 4-5 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
4. Cook the Broccoli: Add the broccoli florets to the same pan. You might need to add a splash more oil. Sauté for 4-6 minutes, stirring occasionally, until the broccoli is vibrant green and tender-crisp. I like mine with a little bit of char on the edges.
5. Combine and Glaze: Return the cooked chicken to the pan with the broccoli. Give the sauce a quick re-whisk, then pour it all over the chicken and broccoli.
6. Thicken the Sauce: Bring the sauce to a gentle simmer. Now, pour in the cornflour slurry while stirring continuously. Let it bubble away for 1-2 minutes, stirring often, until the sauce thickens to a glossy glaze that coats everything beautifully. What works best for me is watching until the sauce can coat the back of a spoon.
7. Serve: To assemble your sticky chicken bowls, divide the cooked rice among four bowls. Top with the sticky chicken and broccoli mixture. Garnish with a sprinkle of toasted sesame seeds and sliced spring onions before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken upon cooling.

I really hope you enjoy making this Sticky Chicken Bowl with Broccoli. It’s a true staple in my kitchen, and it’s one of those recipes that proves that a healthy, speedy dinner can also be incredibly delicious. It would make a fantastic main course before a lovely dessert like my Peach Crumb Cheesecake. Please let me know how you get on in the comments below – I love hearing about your creations!

Happy cooking,
Sara