Sticky Chicken Rice Bowls Recipe
If you’ve ever wished for a meal that’s equal parts satisfying, sweet, and savory with a colorful veggie boost, look no further than these Sticky Chicken Rice Bowls. Imagine juicy bites of marinated chicken glazed in a glossy, crave-worthy sauce, nestled over steaming jasmine rice and topped with vibrant veggies and a sprinkle of sesame seeds. It’s the ultimate weeknight dinner hero—delicious, fast, and endlessly customizable—offering restaurant-style flavor right from your own kitchen.
Ingredients You’ll Need
The beauty of Sticky Chicken Rice Bowls lies in their simplicity. Each ingredient is chosen to bring depth, crunch, or a pop of freshness, making every bite layered and memorable. Here’s what you’ll need, along with tips on how each one works its magic for this dish:
- Boneless, skinless chicken thighs: Thighs stay extra juicy and soak up all that sticky sauce, but you can swap for chicken breast for a lighter touch.
- Soy sauce: This umami powerhouse anchors the marinade and sauce—opt for low sodium if you like gentler saltiness.
- Honey: Adds gloss and irresistible sweetness, helping create that signature sticky finish.
- Brown sugar: Deepens caramelization and blends with the honey for robust flavor.
- Rice vinegar: Offers a punch of tang, balancing all those rich, sweet notes.
- Sesame oil: Brings warm, nutty aroma—just a little transforms the whole dish.
- Garlic: A must for real depth—freshly minced for best flavor.
- Fresh ginger: Lends brightness and a tiny kick that wakes up the sauce.
- Cornstarch slurry: Thickens the sauce into a glossy, sticky glaze for the chicken.
- Cooked jasmine rice: Its floral notes and stickiness are perfect for soaking up every drop of sauce.
- Steamed broccoli florets: Add color, crunch, and nutrition while balancing the rich chicken.
- Shredded carrots: Sweet, crisp, and fresh—they make the bowl pop visually and in taste.
- Green onions: Sliced and sprinkled for a crisp bite and punchy freshness.
- Sesame seeds: Just a sprinkle gives a nutty finish and beautiful presentation.
How to Make Sticky Chicken Rice Bowls
Step 1: Marinate the Chicken
In a medium mixing bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and grated ginger until well combined. Toss the chicken thigh pieces in until each one is evenly coated. Now, cover up that goodness and let it marinate in the refrigerator for at least 30 minutes—the longer, the more flavorful! This step is where the chicken absorbs all the sweet, salty, and punchy notes.
Step 2: Brown the Chicken
Heat a large skillet over medium-high and add only the marinated chicken pieces, setting aside the extra sauce for later. Cook the chicken for 6 to 8 minutes, stirring occasionally, until the pieces are cooked through and have a beautiful golden-brown sear. This caramelization is where the magic happens: you’ll start to see sticky edges and smell all those toasty aromatics coming together.
Step 3: Make the Sticky Sauce
Pour the remaining marinade into the pan with the chicken and bring it just to a simmer. Stir together your cornstarch and water to make a slurry, then swirl it into the bubbling sauce. Within a minute or two, you’ll notice the sauce thicken and turn glossy, clinging delicately to every bite of chicken. This quick step is key to achieving that iconic sticky finish!
Step 4: Assemble the Bowls
All that’s left is assembly! Divide your freshly cooked jasmine rice among four bowls. Top each with a generous scoop of sticky chicken, still hot and glazed in sauce. Arrange the steamed broccoli florets and shredded carrots on the side, then sprinkle with sliced green onions and a shower of sesame seeds. With every component perfectly layered, you’re ready for maximum flavor and texture in every bite.
How to Serve Sticky Chicken Rice Bowls
Garnishes
A bowl this vibrant begs for irresistible finishing touches. Add a sprinkle of toasted sesame seeds for a little crunch, plenty of fresh green onions for zippy flavor, and, if you like a spicy kick, a drizzle of sriracha or a pinch of red pepper flakes. These garnishes not only make Sticky Chicken Rice Bowls look like a work of art, but they provide that extra flavor boost right at the finish.
Side Dishes
While these bowls easily stand on their own as a filling main event, a few thoughtful sides make the meal even more special. Consider serving Sticky Chicken Rice Bowls alongside a fresh cucumber salad, simple miso soup, or some crispy spring rolls. Each side complements the sauce’s sweet and savory profile, while adding fun variety and sharing vibes to the table.
Creative Ways to Present
Unleash your inner chef! Stack ingredients in clear jars for meal prep magic, or serve Sticky Chicken Rice Bowls family-style so everyone can build their own combo. Layer the components artfully for a “deconstructed” effect, or play with bento boxes for a picnic-ready twist. No matter how you present it, the balance of color and texture makes these bowls stunning.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Store the cooked chicken and rice separately in airtight containers in the refrigerator. This keeps the rice from soaking up all the sauce and getting mushy. Add a portion of vegetables to each container, and your lunch game is officially upgraded—all parts will stay fresh for up to four days.
Freezing
Sticky Chicken Rice Bowls freeze surprisingly well, especially if you freeze the chicken and rice separately. Allow everything to cool completely, then package individual portions in freezer-safe containers or bags. When you’re ready, just thaw overnight in the fridge and reheat for a fuss-free meal that tastes just as comforting the second time around.
Reheating
For best results, reheat the chicken gently in the microwave or in a skillet over low heat, adding a splash of water to loosen the sauce as needed. Warm your rice separately, then reassemble with fresh toppings if you like. This way, you keep the textures just right and bring your Sticky Chicken Rice Bowls back to all their original glory.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast makes this dish a bit leaner, though thigh meat provides extra juiciness and flavor. If substituting, cut the breasts into bite-sized pieces and don’t overcook—breasts cook faster than thighs and can dry out if left too long in the pan.
Are Sticky Chicken Rice Bowls gluten-free?
They can be! Simply swap in a gluten-free soy sauce (like tamari) and double-check your other ingredients are certified gluten-free. All the veggies and rice are naturally gluten-free, making the adaptation quite straightforward.
How spicy are these bowls?
The base recipe is mild, designed to be kid-friendly and approachable for everyone. If you want a fiery kick, feel free to add your favorite chili sauce, sriracha, or a sprinkle of red pepper flakes to the finished bowls.
Can I use different vegetables?
Definitely! Sticky Chicken Rice Bowls are incredibly versatile. Swapping in snap peas, bell peppers, sautéed mushrooms, or even baby spinach is a fantastic way to make use of what’s in your fridge while adding new colors, crunch, and nutrients.
Is this dish good for meal prep?
Yes, and in fact, it’s one of the best! Portion the cooked chicken, rice, and vegetables into separate containers for grab-and-go lunches or dinners all week. Sticky Chicken Rice Bowls taste just as good as leftovers, and each component reheats beautifully.
Final Thoughts
Every home cook needs a colorful, nourishing meal like Sticky Chicken Rice Bowls in their weekly rotation. With an unbeatable combo of saucy chicken, fluffy rice, and crisp veggies, it’s impossible not to love this simple yet spectacular dish. Give it a try and watch it become your new favorite comfort bowl!
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Sticky Chicken Rice Bowls Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Sticky Chicken Rice Bowls are a delicious Asian-inspired meal featuring tender chicken in a sweet and savory sauce served over fluffy jasmine rice with colorful vegetables. Perfect for a quick and flavorful dinner!
Ingredients
For the Sticky Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup soy sauce
- 1/3 cup honey
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
For Serving:
- 4 cups cooked jasmine rice
- 1 cup steamed broccoli florets
- 1 cup shredded carrots
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Marinate the Chicken: In a medium bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Add chicken, toss to coat, cover, and refrigerate for at least 30 minutes.
- Cook the Chicken: Heat a skillet over medium-high heat, cook the marinated chicken until browned and cooked through.
- Thicken the Sauce: Pour reserved sauce into the skillet, simmer, stir in cornstarch slurry, and cook until thickened.
- Serve: Divide rice among bowls, top with sticky chicken, broccoli, carrots, green onions, and sesame seeds.
Notes
- You can substitute chicken breasts for thighs for a leaner option.
- For meal prep, store chicken and rice separately in airtight containers for up to 4 days.
- Add sriracha or red pepper flakes for extra heat.
- Prep Time: 15 minutes (plus 30 minutes marinating)
- Cook Time: 15 minutes
- Category: Main Course, Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 565
- Sugar: 20 g
- Sodium: 1210 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 120 mg
