Description
Tender chicken thighs in a sweet-savory sticky glaze, served over fluffy rice with crispy broccoli and cool spicy mayo. Quick, family-friendly, and bursting with umami-kissed flavor in every bite.
Ingredients
4 boneless skinless chicken thighs
1 cup white rice
4 cups water
2 cups broccoli florets
3 garlic cloves, minced
1-inch ginger, grated
1/4 cup soy sauce (low-sodium preferred)
1/4 cup honey
2 tbsp brown sugar
1 tbsp rice vinegar
1 tsp chili paste (adjust to taste)
1 tbsp cornstarch
1 tbsp water
2 tbsp vegetable oil
1/2 cup mayonnaise
1 tbsp sriracha (optional)
1 tbsp sesame seeds (optional, for garnish)
Instructions
Rinse rice and cook in 4 cups boiling water until tender (15-18 mins). Set aside.
Pat chicken dry. Heat oil in a large pan over medium-high heat. Add chicken and cook 5-6 mins per side until golden. Remove from pan.
In same pan, sauté garlic and ginger 30 seconds. Add soy sauce, honey, sugar, vinegar, chili paste, cornstarch, and water. Simmer 2-3 mins until thickened.
Return chicken to pan, coat in sauce, and simmer 2-3 mins until sticky. Toss broccoli in remaining sauce and cook until tender-crisp (3-4 mins).
Assemble bowls: rice, chicken, broccoli, spicy mayo (mayo + sriracha whisked), and sesame seeds.
Notes
Use chicken breast for lighter option
Substitute quinoa for rice
Add shredded carrots or snap peas
Leftovers keep 3-4 days refrigerated
For extra crunch, blanch broccoli in boiling water 1 min before stir-frying
- Prep Time: 10
- Cook Time: 35
- Category: Dinner
- Method: Stir-fry/Sauce
- Cuisine: Pan-Asian Fusion
Nutrition
- Serving Size: 1 bowl (350g serving)
- Calories: 480
- Sugar: 25g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg