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Close-up of flavorful Sticky Chicken Rice Bowls, a featured image for a recipe article.

Irresistible Sticky Chicken Rice Bowls

These sticky chicken rice bowls are a quick and easy weeknight meal, featuring juicy, flavorful chicken glazed in a sweet and savory sauce, served over fluffy rice. Customize with your favorite toppings for a satisfying and delicious dish that's sure to become a family favorite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/4 cup low sodium soy sauce
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 teaspoon red pepper flakes or more to taste
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 tablespoon vegetable oil
  • 2 cups rice
  • Water or broth as needed for rice
  • Sesame seeds for garnish
  • Green onions, sliced for garnish
  • Steamed broccoli or other veggies optional
  • Avocado, sliced optional

Equipment

  • Medium bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Large skillet or wok
  • Spatula
  • Fork
  • Rice cooker or saucepan
  • Cutting board
  • Knife

Method
 

  1. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes.
  2. Add the bite-sized chicken pieces to the marinade, making sure they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to a few hours.
  3. While the chicken is marinating, cook the rice according to package directions. If you want to add extra flavor to your rice, try using chicken broth instead of water.
  4. In a small bowl, whisk together the cornstarch and water to create a slurry.
  5. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  6. Add the marinated chicken to the skillet in a single layer (you may need to do this in batches to avoid overcrowding the pan).
  7. Cook the chicken for 5-7 minutes, or until it is cooked through and lightly browned.
  8. Pour the cornstarch slurry into the skillet and stir to combine. The sauce will thicken quickly.
  9. Continue to cook for another 1-2 minutes, or until the sauce is thick, glossy, and clinging to the chicken.
  10. Fluff the cooked rice with a fork.
  11. Divide the rice evenly between bowls.
  12. Top the rice with the sticky chicken.
  13. Garnish with your favorite toppings, such as sesame seeds, sliced green onions, sriracha, steamed broccoli, and avocado.

Notes

Don't overcrowd the pan when cooking the chicken; cook in batches if needed to ensure browning. Adjust the red pepper flakes to your spice preference. Fresh garlic and ginger provide the best flavor. The marinade is key for moist and flavorful chicken. Control the heat to prevent burning the sauce. Customize toppings to your liking. The chicken can be cooked ahead and stored in the refrigerator for up to 3 days, or frozen for up to 2 months. To make this gluten-free, use tamari instead of soy sauce. Chicken breasts can be substituted for chicken thighs, but may be drier.