Sticky Chicken Rice Bowls Recipe
If you’re craving something satisfying, colorful, and packed with irresistible flavor, Sticky Chicken Rice Bowls are about to become your new weeknight obsession. Each bowl brims with buttery jasmine rice, tender chicken glazed in a sweet-salty sticky sauce, and crisp-tender veggies for crunch and freshness. A handful of garnishes bring it all together for a dinner that’s as gorgeous as it is delicious!
Ingredients You’ll Need
The beauty of Sticky Chicken Rice Bowls is how just a handful of simple ingredients can create layers of flavor, texture, and color. Every component has its part to play, so don’t skip anything if you can help it—each detail really makes the final bowl shine.
- Chicken thighs: Boneless, skinless thighs deliver juicy, tender bites that soak up the sauce perfectly.
- Cornstarch: Lightly coats the chicken, helping develop a crisp exterior and giving the sauce its signature sticky texture.
- Vegetable oil: A neutral oil for browning the chicken without overpowering the dish’s flavors.
- Low-sodium soy sauce: Brings the savory punch and acts as the base for the sticky sauce.
- Honey: Adds sweetness and beautiful glossy shine, balancing the saltiness of the soy sauce.
- Rice vinegar: Brings bright, tangy notes that cut through the sweetness and fat.
- Brown sugar: Deepens the sweetness and helps caramelize the sauce.
- Garlic: Freshly minced for a fragrant, savory boost.
- Fresh ginger: Gives gentle spiciness and warmth—don’t skip it!
- Red pepper flakes (optional): For those who like a subtle kick; totally adjustable.
- Cooked jasmine rice: Fragrant, soft grains provide the perfect base for your bowl.
- Steamed broccoli florets: Their vivid color and crunch add both nutrition and visual appeal.
- Shredded carrots: For beautiful color and gentle sweetness—plus, they’re super fast to prep.
- Green onions: Thinly sliced for a fresh, oniony bite in every spoonful.
- Sesame seeds: These tiny seeds add a gorgeous finishing touch and a slight nutty flavor.
How to Make Sticky Chicken Rice Bowls
Step 1: Coat and Prep the Chicken
Start by tossing your bite-sized chicken thigh pieces in cornstarch. This simple step creates a light coating, ensuring each piece crisps up beautifully once it hits the pan. Not only does this help with browning, but it’s also the secret to getting that irresistibly sticky sauce to cling to every morsel.
Step 2: Sear the Chicken
Heat the vegetable oil in a large skillet over medium-high heat. Add your cornstarch-coated chicken and let it cook for 6 to 8 minutes, stirring every once in a while. The goal is juicy meat with a gorgeous golden-brown exterior—don’t fuss with it too much so that you get that lovely color and a bit of crispness.
Step 3: Whisk Up the Sticky Sauce
While the chicken sizzles away, combine soy sauce, honey, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes (if using) in a bowl. Whisk it well so everything dissolves and melds into a sweet, savory, and aromatic sauce that’s destined to become your new favorite.
Step 4: Simmer and Get Saucy
Once the chicken is cooked through, pour your prepared sauce directly into the skillet. The mixture will bubble and sizzle, and within just a few minutes the sauce magically thickens and cloaks the chicken in a glossy, sticky glaze. Stir continuously so every piece gets coated and nothing sticks.
Step 5: Assemble the Bowls
Layer the cooked jasmine rice into individual serving bowls. Top with the sticky glazed chicken, then add piles of steamed broccoli, shredded carrots, green onions, and a shower of sesame seeds. This assembly step is half the fun—don’t be shy about piling everything high!
How to Serve Sticky Chicken Rice Bowls
Garnishes
The finishing touches are what take Sticky Chicken Rice Bowls from tasty to truly memorable. A sprinkle of green onions and sesame seeds delivers crunch, color, and a hit of freshness. Love heat? Add extra red pepper flakes or even a drizzle of sriracha for a fiery finishing touch.
Side Dishes
If you want to round out your meal, consider offering sides that complement the main flavors. Light Asian slaws, crisp cucumber salad, or a side of quick-pickled radishes pair wonderfully with the saucy, savory chicken. Even just some simple steamed edamame or miso soup would work beautifully.
Creative Ways to Present
Make dinner feel special by serving Sticky Chicken Rice Bowls in large, shallow dishes or even beautiful bento-style trays. Use chopsticks for authenticity, or arrange the veggies in rainbow stripes on top of the rice for a restaurant-worthy effect. You can even let everyone build their own bowls at the table—family style!
Make Ahead and Storage
Storing Leftovers
Leftover Sticky Chicken Rice Bowls keep surprisingly well. Once cooled, transfer the chicken, rice, and veggies (ideally stored separately to preserve texture) to airtight containers. They’ll stay fresh in the refrigerator for up to three days, making them perfect for easy grab-and-go lunches.
Freezing
While rice and chicken can both be frozen, the veggies lose their bite with time in the freezer. If you want to freeze your bowls, store just the chicken and rice in freezer-safe containers. Defrost in the fridge overnight for best results, and add fresh or quickly steamed veggies before serving.
Reheating
To reheat, pop the chicken and rice into a microwave-safe bowl and cover loosely with a damp paper towel to keep everything moist. Gently microwave in 30- to 45-second bursts, stirring between rounds, until piping hot. Add fresh toppings for that just-made finish!
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast works as a leaner option, though thighs offer extra juiciness. If using breast, avoid overcooking to prevent dryness and consider reducing the cook time slightly.
What types of rice work best for Sticky Chicken Rice Bowls?
Jasmine rice is the classic choice for its fragrance and fluffiness, but you can swap in brown rice, basmati, or even cauliflower rice if you’re aiming for a lighter spin.
Is there a way to make this gluten-free?
Absolutely! Just substitute tamari or coconut aminos for the soy sauce, and double-check that your other ingredients are certified gluten-free.
Can I make this vegetarian?
Totally! Swap out the chicken for pan-seared tofu or crispy chickpeas, and use the same sticky sauce. The flavors are just as delicious with plant-based proteins.
How do I add extra vegetables?
These bowls are endlessly customizable! Try adding thinly sliced cucumbers, bell peppers, snap peas, or even edamame right on top for extra crunch and color.
Final Thoughts
If you’re searching for a meal that’s comforting, full of personality, and sure to please everyone at the table, Sticky Chicken Rice Bowls are the answer. They’re easy enough for a quick weeknight, yet impressive enough for sharing with friends. Don’t miss the chance to make these vibrant, saucy bowls a new staple in your kitchen!
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Sticky Chicken Rice Bowls Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Sticky Chicken Rice Bowls are a delicious and satisfying Asian-inspired meal that’s perfect for a quick and easy dinner. Tender chicken pieces coated in a sweet and savory sticky sauce, served over fluffy jasmine rice with steamed veggies, these bowls are bursting with flavor and texture.
Ingredients
For the Sticky Chicken:
- 1 ½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- ½ cup low-sodium soy sauce
- ⅓ cup honey
- 3 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- ½ teaspoon crushed red pepper flakes (optional)
For Serving:
- 3 cups cooked jasmine rice
- 1 cup steamed broccoli florets
- 1 cup shredded carrots
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds for garnish
Instructions
- Prepare the Sticky Chicken: Toss chicken pieces with cornstarch until coated. Cook in a skillet until browned.
- Make the Sauce: Whisk together soy sauce, honey, vinegar, brown sugar, garlic, ginger, and red pepper flakes.
- Cook the Chicken: Add sauce to the skillet with chicken and cook until sticky.
- Assemble the Bowls: Divide rice among bowls, top with chicken, broccoli, carrots, green onions, and sesame seeds.
Notes
- For extra crunch, add sliced cucumbers or edamame to the bowls.
- The sticky chicken also works well served over noodles instead of rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 23 g
- Sodium: 980 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 145 mg
