Sticky Garlic Butter Chicken Bowls

This sticky garlic butter chicken bowl is a weeknight winner for busy home cooks craving something savory and satisfying. It brings together tender chicken, vibrant broccoli, creamy avocado, and zingy pickled red onions all in one bowl, making it perfect for a balanced meal that’s quick to assemble.

I first threw this together when craving comfort food with a healthy twist and found it quickly became a family favorite for its ease and bold flavors.

Ingredients

• Chicken breasts: provide lean protein that cooks quickly, choosing fresh, firm chicken will give you the best texture
• Tapioca starch: helps create the sticky glossy coating on the chicken for that irresistible bite
• Unsalted butter: builds a rich base for the savory garlic sauce, opt for high-quality butter to deepen the flavor
• Minced garlic: is the star here, fresh garlic adds vibrant aroma and punch unlike pre-minced jarred versions
• Honey: balances the sauce with natural sweetness, raw honey enhances complexity if you have it on hand
• Tamari sauce or soy sauce: lends umami depth—tamari is a gluten-free option and tends to be less salty
• Broccoli florets: add freshness and crunch, look for bright green heads without yellowing
• Red onion for pickling: should be firm and purple to bring crisp texture and sharp tang
• Avocado slices: finish the bowl with creaminess and healthy fats—choose ripe but firm avocados for best texture
• Cooked rice: acts as a comforting base, jasmine rice lends floral notes while brown rice boosts fiber and nuttiness

Instructions

Build The Chicken Coating:

Toss the cubed chicken breasts in 2 tablespoons of tapioca starch and sprinkle with salt and pepper to ensure every bite is flavorful and the starch creates that signature sticky crust

Sear The Chicken:

Heat avocado oil in a large skillet over medium-high heat until shimmering. Pan fry the chicken pieces in a single layer for 5 to 8 minutes on one side until golden and crispy, then flip and cook another 5 to 8 minutes until fully cooked and lightly browned on all sides

Simmer The Sauce:

Combine butter, minced garlic, honey, water, tapioca starch, salt, pepper, and tamari sauce in a small pot. Bring the mixture to a gentle simmer, whisking constantly until the sauce thickens to a sticky glaze not too runny but enough to coat the back of a spoon

Reserve Extra Sauce:

Remove about ¼ cup of sauce to drizzle later over the finished bowls. If you want it thinner, whisk in a little water now and set aside

Combine Chicken And Broccoli:

Pour the remaining sauce directly onto the chicken in the skillet. Add broccoli florets and stir well to coat everything in sauce. Cook over medium heat for 5 to 7 minutes until broccoli is tender but still has snap

Pickle The Red Onions:

In a medium jar combine white vinegar, water, honey, and salt. Microwave until just simmering. Pour the liquid over the thinly sliced onions, submerging them completely and let them sit for at least 5 minutes to soften and mellow out their sharpness

Assemble Bowls:

Divide cooked rice evenly into four bowls. Spoon the chicken and broccoli mixture over the rice. Top with pickled red onions followed by creamy avocado slices. Drizzle reserved sauce over everything for extra stickiness and flavor

My favorite ingredient here is the garlic butter sauce. It’s a simple combination that transforms basic chicken into something indulgent and memorable. I remember bringing this to a friend’s dinner party and everyone kept asking for the recipe—it’s that good.

Storage Tips

Store leftover chicken and broccoli separately from rice and avocado in airtight containers in the fridge. Avocado is best added fresh as it browns quickly. Use leftovers within three days for peak flavor

Ingredient Swaps

Swap tapioca starch for cornstarch or arrowroot powder for the coating and sauce thickener if preferred

Serving Ideas

Add a sprinkle of toasted sesame seeds or chopped green onions on top for extra crunch and freshness

This recipe combines comforting flavors with bright, fresh ingredients for a crowd-pleasing bowl that’s easy to make any night of the week.

Frequently Asked Recipe Questions

→ What cut of chicken works best for this dish?

Boneless, skinless chicken breasts are ideal as they cook evenly and absorb the sauce well, keeping the dish tender and juicy.

→ How do I make the garlic butter sauce sticky?

The sauce thickens thanks to tapioca starch, which helps create a glossy, clingy texture that coats the chicken perfectly.

→ Can I substitute the rice with something else?

Yes, cauliflower rice or quinoa are great alternatives if you prefer a lower-carb or different grain option.

→ What is the purpose of pickled red onions in the bowls?

Pickled red onions add a bright, tangy contrast that cuts through the richness of the garlic butter, enhancing overall flavor balance.

→ Can I use soy sauce instead of tamari?

Absolutely, soy sauce works as a substitute and will provide a similar savory depth to the sauce.

→ How do I prevent the chicken from drying out?

Cooking chicken over medium-high heat until just golden and fully cooked helps retain moisture; avoid overcooking by checking internal doneness.