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
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.
Notes
- You can swap chicken thighs for chicken breasts if preferred.
- For a lower-carb option, serve over cauliflower rice.
- Add steamed broccoli or edamame for extra veggies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 20g
- Sodium: 880mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 125mg
