When you’re craving a comforting, hearty meal that doesn’t take hours to prepare, a Sticky Chicken Rice Bowl is the perfect choice. This dish brings together juicy, tender chicken glazed with a rich, sticky sauce, served over a bed of fluffy rice. It’s easy to make, bursting with flavor, and sure to please everyone at the dinner table.
Whether you’re cooking for your family, hosting a gathering, or simply making a quick dinner for yourself, this recipe checks all the boxes. Plus, it’s incredibly customizable, so you can adapt it to suit different dietary preferences. Read on to discover how to make this irresistible dish.
What’s in This Sticky Chicken Rice Bowl?
This Sticky Chicken Rice Bowl is a blend of savory, sweet, and tangy flavors, with a nice touch of spice. Here’s a breakdown of the components that make this dish a crowd-pleaser:
1. Chicken Thighs
Chicken thighs are perfect for this recipe because they’re juicy, tender, and absorb the sticky sauce beautifully. You can substitute chicken breast if you prefer, but thighs offer more flavor and moisture.
2. Sticky Sauce
The secret to this dish is the sticky sauce. It’s made with a combination of soy sauce, honey, rice vinegar, and garlic. The honey adds a sweet richness, while the soy sauce gives it depth and umami. A dash of ginger and chili flakes give the sauce that perfect balance of sweet, salty, and spicy.
3. Rice
The dish is served on a bed of cooked white rice, which provides the perfect base to soak up all the sauce. You can use jasmine rice, basmati, or even brown rice if you prefer something healthier.
4. Toppings
The toppings really make this dish shine. Fresh cilantro, sliced green onions, and toasted sesame seeds add a burst of flavor, color, and texture to every bite.
5. Veggies (Optional)
Feel free to add some sautéed or steamed vegetables like broccoli, bell peppers, or carrots to make the meal even more nutritious and vibrant.
How to Make Sticky Chicken Rice Bowl
Now that you know what goes into a Sticky Chicken Rice Bowl, let’s get to the recipe!
Ingredients
For the Chicken:
4 chicken thighs (boneless, skinless)
1 tablespoon olive oil
Salt and pepper, to taste
For the Sticky Sauce:
1/4 cup soy sauce (use low-sodium for a healthier option)
2 tablespoons honey
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon cornstarch (to thicken)
1/2 teaspoon chili flakes (optional, for spice)
For the Rice:
1 cup rice (jasmine, basmati, or brown rice)
2 cups water
For Toppings:
Fresh cilantro, chopped
Sliced green onions
Toasted sesame seeds
Optional veggies (broccoli, carrots, bell peppers)
Instructions
1. Prepare the Rice
Start by cooking your rice. If using jasmine rice, rinse it under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups of water. Bring to a boil, then reduce the heat to low and cover. Simmer for about 15-20 minutes (or according to package instructions) until the rice is tender and the water is absorbed. Once done, fluff with a fork and set aside.
2. Cook the Chicken
While the rice is cooking, heat the olive oil in a large skillet or pan over medium-high heat. Season the chicken thighs with salt and pepper on both sides.
Place the chicken thighs in the skillet and cook for about 5-7 minutes per side, or until golden brown and cooked through (internal temperature should be 165°F). Remove from the pan and set aside to rest for a few minutes.
3. Make the Sticky Sauce
In the same skillet, add the minced garlic and grated ginger. Sauté for about 1-2 minutes until fragrant.
Next, add the soy sauce, honey, rice vinegar, and chili flakes (if using). Stir well to combine. In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry, then pour it into the sauce. Stir continuously as the sauce thickens, about 2-3 minutes.
4. Coat the Chicken
Slice the cooked chicken thighs into thin strips. Add the chicken slices to the pan with the sticky sauce and toss to coat evenly. Let the chicken simmer in the sauce for an additional 2-3 minutes to absorb the flavors.
5. Assemble the Bowls
Scoop a generous portion of rice into each bowl. Top with the sticky chicken and sauce, ensuring the sauce covers the chicken and rice. Add your desired toppings: fresh cilantro, green onions, and toasted sesame seeds. You can also add sautéed veggies like bell peppers or broccoli for an extra burst of flavor.
6. Serve and Enjoy
Serve the sticky chicken rice bowls hot and enjoy!
Check out: Best Creamy Spinach Turkey Meatballs Recipe
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts if you prefer leaner meat, but chicken thighs are preferred for their juiciness and flavor. If using chicken breasts, be sure to not overcook them, as they can dry out more quickly than thighs.
How can I make this recipe spicier?
To make this dish spicier, simply add more chili flakes to the sauce. You can also stir in some Sriracha or red pepper paste for an extra kick.
Can I use brown rice instead of white rice?
Absolutely! Brown rice works wonderfully in this dish and adds a nutty flavor. However, it does take a little longer to cook than white rice, so plan accordingly.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave or reheat in a pan over low heat. You may need to add a splash of water or broth to loosen up the sauce.
Can I make the sticky sauce in advance?
Yes, you can make the sticky sauce ahead of time and store it in an airtight container in the fridge for up to a week. When you’re ready to use it, simply reheat it in a pan before adding the chicken.
What vegetables can I add to this dish?
This recipe is highly customizable! You can add sautéed or steamed vegetables like broccoli, carrots, bell peppers, snap peas, or even zucchini. These vegetables will add color, texture, and nutritional value to your meal.
Conclusion
This Sticky Chicken Rice Bowl recipe is a versatile, easy-to-make dish that will satisfy your cravings for something flavorful and filling. With juicy chicken, a sweet and savory sticky sauce, and fresh toppings, it’s a meal the whole family will enjoy. Plus, it’s quick enough for a busy weeknight yet delicious enough to serve at a dinner party.
Feel free to experiment with different types of rice, veggies, and protein to make it your own. Whether you’re sticking to the classic chicken version or switching things up with a different protein, this recipe is sure to become a staple in your kitchen.
Read more: Delicious Baked Salmon Meatballs with Avocado Sauce
Print
Sticky Chicken Rice Bowls Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These Sticky Chicken Rice Bowls are the perfect balance of sweet, savory, and tangy! Tender chicken thighs are marinated in a flavorful sauce made from soy sauce, honey, garlic, and ginger, then cooked to a sticky, caramelized perfection. Served over steamed rice and topped with fresh vegetables, this dish is a satisfying and delicious one-bowl meal that’s sure to impress!
Ingredients
For the Chicken Marinade:
- 1 lb chicken thighs, boneless and skinless
- 3 tablespoons soy sauce (or coconut aminos for gluten-free)
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch (optional for extra sticky glaze)
For the Rice Bowls:
- 2 cups steamed rice (white or brown)
- 1 cup carrot ribbons or shredded carrots
- ½ cup cucumber, thinly sliced
- 1 tablespoon sesame seeds (optional for garnish)
- 2 tablespoons green onions, chopped
- Cilantro leaves, for garnish
Instructions
1. Marinate the Chicken:
- In a bowl, whisk together the soy sauce, honey, garlic, ginger, rice vinegar, sesame oil, and cornstarch (if using).
- Place the chicken thighs in a resealable bag or shallow dish and pour the marinade over them.
- Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 1 hour for maximum flavor.
2. Cook the Chicken:
- Heat a large skillet or non-stick pan over medium-high heat.
- Remove the chicken from the marinade and discard the marinade.
- Add the chicken thighs to the skillet and cook for 5-7 minutes per side, until the chicken is golden brown and cooked through (internal temperature 165°F/74°C).
- Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
3. Prepare the Rice Bowls:
- While the chicken is cooking, steam the rice according to package instructions.
- Once the rice is ready, divide it into bowls.
- Arrange the carrot ribbons, cucumber slices, and sliced chicken on top of the rice.
4. Make the Sticky Sauce:
- In the same skillet where you cooked the chicken, pour the leftover marinade and bring it to a simmer.
- Let it cook for 2-3 minutes until it thickens and becomes sticky.
- Drizzle the sticky sauce over the chicken in the rice bowls.
5. Garnish and Serve:
- Top the rice bowls with sesame seeds, green onions, and fresh cilantro.
- Serve immediately and enjoy!
Notes
- Meal Prep: This recipe is great for meal prep. Store the chicken and rice in separate containers in the fridge for up to 3 days.
- Add Veggies: Feel free to add any additional veggies, such as avocado slices, bell peppers, or spinach, to the bowls for extra flavor and nutrients.
- Make It Spicy: Add a bit of Sriracha or red pepper flakes to the marinade if you like heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: Asian, Comfort Food, Healthy
Nutrition
- Serving Size: 4 servings
- Calories: 400
- Sugar: 12g
- Sodium: 700mg
- Fat: 14g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
Keywords: Sticky Chicken, Chicken Rice Bowls, Honey Garlic Chicken, One-Bowl Meal, Easy Chicken Dinner