Sticky Chicken Rice Bowls

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.

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Prep Time 0

Cook Time 0

Minutes 40

Course: Main Course

Cuisine: Asian-inspired

Ingredients Equipment Method Notes

Ingredients

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
2 tablespoons water for cornstarch slurry
4 cups cooked rice Jasmine or Basmati are excellent choices

Toppings

sesame seeds toasted, for garnish
green onions chopped (scallions)
cucumber thinly sliced
carrots shredded
broccoli florets steamed
edamame steamed

Equipment

Medium Bowl
Large skillet or wok
Small cup

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

Notes

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3-4 days. Store cooked rice separately. Reheat chicken and sauce gently in a skillet or microwave. Reheat rice separately. Cooked sticky chicken and sauce can be frozen for up to 2 months.