Delicious Sticky Chicken Rice Bowls Recipe

Introduction

These Sticky Chicken Rice Bowls are packed with bold, savory-sweet flavor and come together in under 30 minutes. Juicy chicken glazed in a garlicky honey-soy sauce served over fluffy jasmine rice makes a perfect, easy dinner or meal prep option.

Ingredients

• 1 lb boneless, skinless chicken thighs (or breasts), diced
• 1 tbsp vegetable oil
• Salt and black pepper, to taste
• 1/3 cup low-sodium soy sauce
• 1/4 cup honey
• 3 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tbsp sriracha (optional, for heat)
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 2 cups cooked jasmine rice (or any rice you prefer)
• 2 green onions, sliced
• 1 tbsp toasted sesame seeds

Instructions

1. Step 1: Heat vegetable oil in a large skillet over medium-high heat. Season the diced chicken with salt and black pepper, then add to the skillet. Sauté for 6-7 minutes until the chicken is golden and cooked through.
2. Step 2: In a small bowl, whisk together soy sauce, honey, minced garlic, rice vinegar, and sriracha if using. Pour the sauce over the cooked chicken and stir to coat evenly.
3. Step 3: Stir in the cornstarch slurry into the skillet. Cook for 2-3 minutes until the sauce thickens and becomes sticky and glossy.
4. Step 4: Divide the cooked rice between bowls. Top with the sticky chicken, then garnish with sliced green onions and toasted sesame seeds. Serve immediately.

Tips & Variations

• Swap chicken thighs for breasts or tofu for a different protein option.
• Add broccoli, bell peppers, or shredded carrots to the skillet for extra veggies and crunch.
• Adjust the spice level by increasing or omitting the sriracha according to your preference.
• Use tamari or a certified gluten-free soy sauce to make this dish gluten-free.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. For meal prep, keep the chicken and rice separate to reheat easily. This dish also freezes well for up to 2 months; defrost overnight in the refrigerator and warm on the stove or in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, it’s perfect for meal prep. Store the chicken and rice separately and assemble the bowls just before eating to keep everything fresh.

What vegetables go well with this?

Broccoli, bell peppers, edamame, and shredded cabbage all add great texture, color, and nutrition to these bowls.

Delicious Sticky Chicken Rice Bowls Recipe

Print Recipe

★★★★★

4.6 from 95 reviews

These Sticky Chicken Rice Bowls combine juicy, tender chicken glazed in a garlicky honey-soy sauce served over fluffy jasmine rice. Perfectly balanced with savory and sweet flavors, this quick and easy recipe comes together in under 30 minutes, making it ideal for weeknight dinners or meal prep. Topped with green onions and toasted sesame seeds, it offers a satisfying and flavorful meal inspired by Asian cuisine.

• Author: lea
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Asian-Inspired

Ingredients

Scale 1x2x3x

Protein

• 1 lb boneless, skinless chicken thighs (or breasts), diced

Vegetables & Garnishes

• 2 green onions, sliced
• 1 tbsp toasted sesame seeds
• Optional: broccoli or bell peppers for extra veggies

Sauce

• 1/3 cup low-sodium soy sauce
• 1/4 cup honey
• 3 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tbsp sriracha (optional, for heat)
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Other

• 1 tbsp vegetable oil
• Salt and black pepper, to taste
• 2 cups cooked jasmine rice (or preferred rice)

Instructions

1. Cook the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Season the diced chicken with salt and black pepper. Add the chicken to the pan and sauté for 6-7 minutes, stirring occasionally, until the chicken pieces turn golden brown and are cooked through.
2. Make the Sauce: In a small bowl, whisk together the low-sodium soy sauce, honey, minced garlic, rice vinegar, and sriracha if using. Pour this sauce mixture over the cooked chicken in the skillet and stir well to coat all the pieces evenly with the sauce.
3. Thicken the Sauce: Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) into the skillet. Continue cooking and stirring for 2-3 minutes until the sauce thickens and becomes sticky and glossy, perfectly coating the chicken.
4. Assemble the Bowls: Divide the cooked jasmine rice evenly into serving bowls. Top the rice with the sticky chicken mixture. Garnish with sliced green onions and toasted sesame seeds. Serve the bowls immediately while hot for best flavor and texture.

Notes

• You can substitute chicken thighs with chicken breasts or tofu for a different protein option.
• For added nutrition and texture, stir-fry broccoli, bell peppers, or other veggies and mix them into the bowls.
• Adjust the spiciness by increasing or omitting the sriracha according to your heat preference.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep chicken and rice separately for easier reheating.
• This dish freezes well for up to 2 months; thaw overnight before reheating on stove or microwave.
• Use tamari or certified gluten-free soy sauce to make this recipe gluten-free.

Keywords: sticky chicken rice bowls, honey soy chicken, easy dinner recipe, Asian chicken bowl, meal prep chicken recipe, quick chicken dinner