Whip up these delightful Sticky Chicken Rice Bowls for a quick, satisfying, and budget-friendly meal that will become a regular in your rotation. This recipe makes preparing delicious, restaurant-quality, sticky chicken and flavorful rice incredibly simple, perfect for any night of the week.
Key Ingredients for Sticky Chicken Rice Bowls
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon olive oil or neutral cooking oil
- 1/2 cup soy sauce (low-sodium is recommended)
- 1/4 cup honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sriracha or other chili sauce (optional, for heat)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening the sauce)
- 4 cups cooked rice (Jasmine or Basmati are excellent choices)
- Toppings:
- Sesame seeds (toasted, for garnish)
- Chopped green onions (scallions)
- Thinly sliced cucumber
- Shredded carrots
- Steamed broccoli florets or edamame
How to Make Sticky Chicken Rice Bowls
This Sticky Chicken Rice Bowl recipe is a weeknight hero, ingeniously simple yet bursting with incredible flavor. Imagine tender, glazed chicken atop fluffy rice, complemented by crisp, fresh toppings – it’s a symphony of textures and tastes that comes together in under 40 minutes of active cooking and preparation time. Get ready to impress yourself and your loved ones!
Step-by-Step Instructions
- Prepare the Chicken: If you haven’t already, cut your boneless, skinless chicken thighs or breasts into uniform, bite-sized pieces. This ensures they cook evenly. Pat the chicken dry with paper towels; this helps achieve a better sear.
- Make the Sticky Sauce: In a medium bowl, whisk together the soy sauce, honey (or brown sugar), rice vinegar, grated fresh ginger, minced garlic, and sriracha (if using). Set this mixture aside.
- Cook the Chicken: Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until they are browned on all sides and cooked through, about 6–8 minutes.
- Add the Sauce: Pour the prepared sticky sauce mixture over the cooked chicken in the skillet. Bring the sauce to a simmer, stirring to coat the chicken evenly.
- Thicken the Sauce: In a small cup, whisk together the cornstarch and water until smooth. Slowly pour this cornstarch slurry into the simmering sauce while stirring constantly. Continue to simmer and stir until the sauce thickens to a glossy, sticky consistency that coats the chicken beautifully, about 1–2 minutes.
- Assemble the Bowls: To assemble your Sticky Chicken Rice Bowls, spoon a generous portion of cooked rice into each bowl. Top the rice with the sticky chicken and its luscious sauce.
- Add the Toppings: Garnish your bowls generously with your chosen toppings. Sprinkle with toasted sesame seeds, chopped green onions, and add slices of fresh cucumber, shredded carrots, or steamed broccoli for color, crunch, and added nutrients.
Why You’ll Love This Sticky Chicken Rice Bowls
You’ll be utterly captivated by the irresistible, glossy, sticky glaze coating every piece of succulent chicken in these bowls. It’s a flavor explosion that rivals your favorite takeout Chinese chicken, but made with wholesome ingredients right in your own kitchen. Saving money is a huge bonus when you can recreate such delicious dishes at home without the added cost of dining out.
Beyond the incredible sticky chicken, the fresh, vibrant toppings offer a delightful contrast in both texture and taste, making each bite exciting and incredibly satisfying. Think of the satisfying crunch of fresh vegetables against the tender chicken and fluffy rice – it’s a culinary masterpiece! So, ditch the delivery apps and treat yourself to this fantastic Sticky Chicken Rice Bowls recipe; your taste buds and your wallet will thank you.
Storing and Reheating Tips
- Refrigeration: Allow the Sticky Chicken Rice Bowls to cool completely. Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3–4 days. Store the cooked rice separately in another airtight container. Keep any uncooked toppings separate and fresh.
- Reheating: To reheat, gently warm the chicken and sauce in a skillet over medium-low heat, stirring occasionally, until heated through. You can also microwave the chicken and sauce in a microwave-safe dish. Reheat the rice separately, either in the microwave or on the stovetop with a splash of water. Assemble your bowls with the reheated components and fresh toppings.
- Freezing: While not ideal for the rice, the cooked sticky chicken and sauce can be frozen. Portion the cooled chicken and sauce into freezer-safe containers or bags. It can be kept in the freezer for up to 2 months. Thaw overnight in the refrigerator and reheat as described above. It’s best to prepare fresh rice and toppings when you plan to enjoy frozen chicken.
Final Thoughts
These Sticky Chicken Rice Bowls are the ultimate comfort food with a healthy twist, proving that delicious and easy can go hand-in-hand. Give this remarkably satisfying recipe a try; you’ll find yourself reaching for it again and again for a quick and flavorful meal the whole family will love.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Sticky Chicken Rice Bowls
Ingredients
Equipment
Method
- If you haven’t already, cut your boneless, skinless chicken thighs or breasts into uniform, bite-sized pieces. This ensures they cook evenly. Pat the chicken dry with paper towels; this helps achieve a better sear.1.5 lbs boneless, skinless chicken thighs or breasts
- In a medium bowl, whisk together the soy sauce, honey (or brown sugar), rice vinegar, grated fresh ginger, minced garlic, and sriracha (if using). Set this mixture aside.1/2 cup soy sauce, 1/4 cup honey or brown sugar, 2 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, 2 cloves garlic, 1 teaspoon sriracha or other chili sauce
- Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until they are browned on all sides and cooked through, about 6–8 minutes.1 tablespoon olive oil or neutral cooking oil, 1.5 lbs boneless, skinless chicken thighs or breasts
- Pour the prepared sticky sauce mixture over the cooked chicken in the skillet. Bring the sauce to a simmer, stirring to coat the chicken evenly.
- In a small cup, whisk together the cornstarch and water until smooth. Slowly pour this cornstarch slurry into the simmering sauce while stirring constantly. Continue to simmer and stir until the sauce thickens to a glossy, sticky consistency that coats the chicken beautifully, about 1–2 minutes.1 tablespoon cornstarch, 2 tablespoons water
- To assemble your Sticky Chicken Rice Bowls, spoon a generous portion of cooked rice into each bowl. Top the rice with the sticky chicken and its luscious sauce.4 cups cooked rice
- Garnish your bowls generously with your chosen toppings. Sprinkle with toasted sesame seeds, chopped green onions, and add slices of fresh cucumber, shredded carrots, or steamed broccoli for color, crunch, and added nutrients.sesame seeds, green onions, cucumber, carrots, broccoli florets, edamame