Sticky Glazed Chicken Bowl with Rice, Broccoli & Pineapple-Pepper Mix
This colorful bowl features tender chicken glazed in a glossy sweet-savory sauce, served over fluffy rice with roasted broccoli and a juicy pineapple-bell pepper stir-fry. It’s wholesome, vibrant, and easy to make — a perfect mix of comfort and freshness.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2–3
Ingredients
For the Chicken:
1 lb (450g) chicken breast or thighs, cut into bite-size pieces
1 tbsp olive oil or sesame oil
Salt & black pepper, to taste
For the Sticky Glaze:
¼ cup soy sauce
3 tbsp honey (or maple syrup)
1½ tbsp rice vinegar or apple cider vinegar
1½ tbsp ketchup or chili-garlic sauce
1 tsp cornstarch mixed with 1 tbsp water
1 garlic clove, minced
½ tsp grated ginger
For the Rice:
2 cups cooked jasmine or basmati rice (white or brown)
1 tsp olive oil
Pinch of salt
For the Broccoli:
1½ cups broccoli florets
1 tsp olive oil
Salt & pepper, to taste
For the Pineapple-Pepper Mix:
½ cup pineapple chunks
½ cup red bell pepper, sliced
½ cup yellow bell pepper, sliced
½ small red onion, sliced thinly
1 tsp olive oil
Pinch of salt
To Garnish:
Sesame seeds
Fresh cilantro or green onions
Lime wedges
Instructions
1. Cook the Rice
Cook rice according to package directions.
Fluff with a fork, drizzle with a bit of olive oil, and keep warm.
2. Roast or Steam the Broccoli
Option 1 (Roasted): Toss broccoli with olive oil, salt, and pepper; roast at 400°F (200°C) for 12–15 minutes until lightly crisp.
Option 2 (Steamed): Steam for 4–5 minutes until bright green and tender-crisp.
3. Saute the Pineapple-Pepper Mix
Heat olive oil in a skillet over medium heat.
Add red and yellow peppers with onion; saute for 3–4 minutes until softened slightly.
Add pineapple chunks and cook another 2–3 minutes until golden edges form.
Remove and set aside.
4. Cook the Chicken
In the same skillet, heat 1 tbsp oil over medium-high heat.
Add chicken, season with salt and pepper, and cook 6–8 minutes until browned and cooked through.
Remove excess liquid if needed.
5. Make the Sticky Glaze
In a small bowl, whisk together soy sauce, honey, vinegar, ketchup, garlic, and ginger.
Pour over the chicken, stir, and simmer for 2–3 minutes.
Add cornstarch slurry and cook another 1–2 minutes, stirring until the glaze thickens and coats the chicken beautifully.
6. Assemble the Bowl
Add rice as your base.
Top with sticky glazed chicken, roasted broccoli, and pineapple-pepper mix.
Sprinkle sesame seeds, green onions, and fresh cilantro.
Serve with a lime wedge for a zesty finish.
Notes & Tips
For a Mediterranean twist, drizzle with yogurt garlic sauce or lemon tahini dressing instead of soy glaze.
Swap chicken with shrimp, tofu, or tempeh for variation.
Use brown rice or quinoa for a high-fiber, lighter bowl.
To meal prep: store chicken, rice, and veggies separately; reheat and assemble when ready.
Frequently Asked Questions
Q: Can I make this without soy sauce?
A: Yes — replace it with coconut aminos or a mix of balsamic vinegar and a bit of salt.
Q: What can I use instead of pineapple?
A: Mango or orange segments work beautifully for a similar tropical sweetness.
Q: Can I air-fry the chicken?
A: Absolutely! Air-fry at 375°F (190°C) for 10–12 minutes, then toss in the glaze afterward.
Nutritional Information
Calories: 480
Protein: 35g
Carbohydrates: 55g
Fat: 12g
Fiber: 5g
Sodium: 550mg