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

Scale

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