Name: Sticky Chicken Rice Bowls Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 1/2 pounds boneless, skinless chicken thighs (cut into bite-sized pieces); 2 tablespoons cornstarch; 2 tablespoons vegetable oil; 1/2 cup low-sodium soy sauce; 1/4 cup honey; 1/4 cup brown sugar; 2 tablespoons rice vinegar; 2 cloves garlic (minced); 1 tablespoon fresh ginger (minced); 1 tablespoon sesame oil; 1 tablespoon sriracha (optional); 4 cups cooked white or jasmine rice; 1 cup shredded carrots; 1 cup sliced cucumber; 2 green onions (sliced); 1 tablespoon sesame seeds

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If you’re searching for pure dinner-time comfort with a punch of flavor, you can’t go wrong with these irresistible Sticky Chicken Rice Bowls. Imagine juicy chicken glazed in a sweet and savory sauce, cozied up on steamy jasmine rice, and topped with vibrant veggies for that perfect balance of freshness and crunch. With a quick prep and easy-to-find ingredients, this recipe is equally suited for weeknight cravings or impressing friends on the weekend. The combination of flavors is guaranteed to win you over (and make a fabulous meal-prep option, too!)—let’s jump in!

Sticky Chicken Rice Bowls Recipe - Recipe Image

Ingredients You’ll Need

What makes these Sticky Chicken Rice Bowls truly special is how simple yet essential each ingredient is. Every item has a specific purpose, working together to create layers of flavor, texture, and beautiful bursts of color in your bowl.

Chicken Thighs: Boneless, skinless thighs bring unbeatable juiciness and richness, perfect for soaking up the sticky sauce.
Cornstarch: Helps crisp up the chicken and thickens the glossy sauce for that irresistible coating.
Vegetable Oil: Gives a neutral base to sear the chicken without interfering with the dish’s bold flavors.
Low-Sodium Soy Sauce: Sets the stage for umami depth, allowing you to control the saltiness of your sticky sauce.
Honey: Brings all the sweetness and keeps the sauce luscious and glossy.
Brown Sugar: Adds a gentle caramelized note that deepens the overall complexity.
Rice Vinegar: Lifts the sauce with a welcome pop of acidity to balance all that sticky sweetness.
Garlic: Two fresh cloves, minced, infuse the sauce with aromatic warmth you’ll taste in every bite.
Fresh Ginger: Adds zing and brightness—don’t skip it if you want that restaurant-quality flavor!
Sesame Oil: Just a tablespoon adds rich, toasty depth and a nutty aroma.
Sriracha (optional): For a customizable kick; add as little or as much as your spice tolerance allows.
Cooked White or Jasmine Rice: The perfect fluffy, mildly fragrant base for your sticky chicken and toppings.
Shredded Carrots: Offer color and crunch, and bring a touch of natural sweetness.
Sliced Cucumber: Cools things down and adds a fresh, crisp bite to the bowl.
Green Onions: Sliced on top for a gentle oniony finish and a pop of green.
Sesame Seeds: The final sprinkle, giving a delightful nutty crunch to every forkful.

How to Make Sticky Chicken Rice Bowls

Step 1: Coat the Chicken

Start by tossing your bite-sized chicken thigh pieces in cornstarch until each piece is nicely coated. This simple step locks in moisture, helps create a delicate crust, and is the secret to the glossy, thick finish you’ll love in Sticky Chicken Rice Bowls.

Step 2: Sear the Chicken

Heat up your vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for about 6 to 8 minutes, stirring occasionally, until each piece is golden brown and cooked through. The goal is a crisp exterior and juicy interior, so don’t overcrowd the pan if you want the best results!

Step 3: Make the Sticky Sauce

While the chicken cooks, whisk together soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, sesame oil, and sriracha (if you like heat) in a bowl. This savory-sweet mixture comes together in seconds and forms the base of your deliciously sticky chicken.

Step 4: Simmer and Glaze

Pour the sauce over the cooked chicken in the skillet. Let everything simmer for 3 to 5 minutes, stirring often, as the sauce thickens and beautifully coats each piece. The transformation is almost instant—the chicken becomes glossy, sticky, and absolutely irresistible!

Step 5: Assemble the Bowls

Divide your perfectly cooked rice among four bowls. Top each one with a generous scoop of sticky chicken, then arrange shredded carrots, sliced cucumber, and green onions on top. Sprinkle with sesame seeds for that final layer of flavor and crunch. Serve warm and watch everyone’s eyes light up!

How to Serve Sticky Chicken Rice Bowls

Garnishes

When it comes to garnishing your Sticky Chicken Rice Bowls, think fresh and colorful! A flurry of thinly sliced green onions and a light sprinkle of toasted sesame seeds highlight the dish’s Asian flair while adding a satisfying, nutty finish. For an extra kick, drizzle a bit more sriracha or scatter some chopped cilantro across the top.

Side Dishes

Pair these bowls with light, simple sides that won’t overpower the star attraction. Steamed edamame or sauteed baby bok choy are classic choices. A cucumber salad dressed with a tangy-sesame vinaigrette would also be a delicious complement and add even more crunch and freshness to your meal.

Creative Ways to Present

Sticky Chicken Rice Bowls are naturally gorgeous, but you can really elevate mealtime by serving everything family-style. Set out toppings in small bowls so everyone can build their own masterpiece. For a fun twist, layer the ingredients in mason jars for delicious portable lunches, or spoon everything into lettuce cups for a low-carb party platter.

Make Ahead and Storage

Storing Leftovers

If you end up with extra Sticky Chicken Rice Bowls, you’re in luck—leftovers keep beautifully! Store the chicken, rice, and veggies in separate airtight containers in the fridge for up to four days. Keeping everything separated guarantees that textures and flavors stay just right when you reheat and serve later.

Freezing

For longer-term storage, you can freeze the sticky chicken and rice (skip freezing the fresh veggies). Let everything cool completely, then pack into freezer-safe containers or zip-top bags. They’ll keep well for up to two months—perfect for future lunch emergencies or last-minute dinners.

Reheating

To reheat, gently warm the chicken and rice in the microwave, adding a splash of water if needed to keep things moist. For best texture, use a skillet on the stovetop, stirring over medium heat until everything is heated through. Add your fresh veggies and garnishes after reheating so every bite is just as vibrant as it was on day one.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Feel free to swap chicken breasts for thighs if you prefer a leaner cut. Just be careful not to overcook, as breasts can dry out more quickly than thighs.

Are Sticky Chicken Rice Bowls gluten-free?

To make this dish gluten-free, use a gluten-free soy sauce or tamari, and double-check the other ingredients for hidden sources of gluten. The end result will be just as delicious and crowd-pleasing!

What vegetables can I add?

This recipe is super versatile—you can add steamed broccoli, edamame, snap peas, or even thinly sliced bell peppers to pile in more color, crunch, and nutrition. Feel free to get creative based on what’s in your fridge.

Can I make Sticky Chicken Rice Bowls spicy?

Yes, and it’s easy! Add more sriracha or a pinch of red pepper flakes to the sauce for an extra kick. You can also serve the bowls with sliced fresh chilis for heat lovers at the table.

What kind of rice is best for bowls?

White or jasmine rice is traditional and soaks up all the flavors beautifully, but you can substitute with brown rice or even cauliflower rice for a lower-carb option. The key is using something fluffy to support all those glorious toppings.

Final Thoughts

Sticky Chicken Rice Bowls are the kind of feel-good, anytime dinner that checks all the right boxes: satisfying, quick, and packed with flavor. Whether you’re treating yourself or sharing with a crowd, these bowls bring a little magic to the table. Try them soon—your future self will be very grateful!

Sticky Chicken Rice Bowls Recipe

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4.6 from 21 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Sticky Chicken Rice Bowls are a delicious Asian-inspired dish that combines tender chicken pieces coated in a flavorful sticky sauce with fluffy rice and crisp vegetables. A perfect balance of sweet, savory, and spicy flavors in one bowl!

Ingredients

Scale

For the Sticky Chicken:

1 1/2 pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
2 tablespoons cornstarch
2 tablespoons vegetable oil
1/2 cup low-sodium soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoons rice vinegar
2 cloves garlic (minced)
1 tablespoon fresh ginger (minced)
1 tablespoon sesame oil
1 tablespoon sriracha (optional)

For Serving:

4 cups cooked white or jasmine rice
1 cup shredded carrots
1 cup sliced cucumber
2 green onions (sliced)
1 tablespoon sesame seeds

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Instructions

Toss the Chicken: Toss the chicken pieces in cornstarch until evenly coated.
Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat and cook the chicken until browned and cooked through, about 6–8 minutes.
Make the Sauce: Whisk together soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, sesame oil, and sriracha in a small bowl.
Cook with Sauce: Pour the sauce into the skillet with the chicken and simmer for 3–5 minutes until the sauce thickens and coats the chicken.
Assemble the Bowls: Divide cooked rice among four bowls. Top each with sticky chicken, shredded carrots, cucumber slices, green onions, and sesame seeds. Serve warm.