Sticky Chicken Rice Bowls Recipe

A Flavor-Packed, Satisfying Meal

Sticky chicken rice bowls are a delicious combination of tender, glazed chicken served over fluffy rice with a medley of fresh vegetables. The sweet, savory, and slightly spicy sauce makes this dish irresistible, creating a perfect balance of flavors. Whether you’re looking for a quick weeknight meal or a dish to impress guests, this recipe is a winner.

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Why You’ll Love This Recipe

• Easy to Make – Simple ingredients and straightforward steps make this dish approachable for any cook.
• Perfectly Balanced Flavors – The sauce blends sweetness, saltiness, tang, and heat for an unforgettable taste.
• Versatile – Customize it with different proteins, veggies, and rice types.
• Great for Meal Prep – Make ahead and enjoy flavorful meals throughout the week.

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Ingredients

For the Chicken:

• 1 ½ lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil

For the Sticky Sauce:

• ¼ cup soy sauce (low sodium preferred)
• ¼ cup honey or brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 2 teaspoons fresh ginger, minced
• 3 cloves garlic, minced
• ½ teaspoon red pepper flakes (optional for heat)
• 1 tablespoon water mixed with 1 teaspoon cornstarch (slurry for thickening)

For Serving:

• 3 cups cooked jasmine or basmati rice
• 1 cup shredded carrots
• 1 cup cucumber, thinly sliced
• ½ cup edamame (optional)
• 2 green onions, sliced
• 1 tablespoon sesame seeds
• ¼ cup chopped cilantro (optional)

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Instructions

Step 1: Prepare the Chicken

1. In a bowl, toss the chicken pieces with cornstarch to coat evenly. This will help create a crispy texture when cooked.
2. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-7 minutes, turning occasionally, until golden brown and fully cooked. Remove from the pan and set aside.

Step 2: Make the Sticky Sauce

1. In the same skillet, reduce heat to medium and add soy sauce, honey (or brown sugar), rice vinegar, hoisin sauce, sesame oil, ginger, garlic, and red pepper flakes. Stir well.
2. Let the sauce simmer for 2-3 minutes, then add the cornstarch slurry. Stir continuously until the sauce thickens.

Step 3: Combine the Chicken and Sauce

1. Return the cooked chicken to the skillet, tossing it in the sauce until well coated. Let it cook for another 2 minutes to absorb the flavors.

Step 4: Assemble the Bowls

1. Divide the cooked rice among serving bowls.
2. Top each bowl with the sticky chicken, shredded carrots, cucumber, and edamame.
3. Garnish with green onions, sesame seeds, and cilantro.

Step 5: Serve and Enjoy

• Serve immediately while warm and enjoy your flavorful, sticky chicken rice bowls!

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Variations

• Protein Swap – Use shrimp, tofu, or beef instead of chicken.
• Different Grains – Substitute rice with quinoa, cauliflower rice, or brown rice.
• Extra Crunch – Add crushed peanuts or cashews on top.
• More Heat – Increase red pepper flakes or drizzle with sriracha.
• Teriyaki Style – Use teriyaki sauce instead of hoisin for a slightly different flavor.

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Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

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Storage and Reheating

Refrigeration:

Store leftovers in an airtight container for up to 4 days.

Freezing:

Freeze the cooked chicken in sauce separately from rice and veggies for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:

• Microwave: Heat in 30-second intervals, stirring between each, until warm.
• Stovetop: Reheat chicken in a skillet over medium heat, adding a splash of water if needed.

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Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work well, though thighs tend to stay juicier.

Is this recipe gluten-free?

To make it gluten-free, use tamari instead of soy sauce and ensure the hoisin sauce is gluten-free.

What vegetables go well with this dish?

Bell peppers, snap peas, bok choy, or broccoli all pair nicely with the flavors.

Can I make the sauce ahead of time?

Yes! Store the sauce in the fridge for up to a week in an airtight container.

How can I make this meal lower in carbs?

Use cauliflower rice instead of regular rice and reduce the honey or brown sugar.

What’s the best way to thicken the sauce?

A cornstarch slurry (cornstarch mixed with water) is the best thickening method.

Can I cook the chicken in an air fryer?

Yes! Cook the cornstarch-coated chicken in an air fryer at 375°F for 10-12 minutes, shaking halfway. Then toss it in the sauce.

Can I double the recipe for meal prep?

Absolutely! Just store components separately to maintain texture and freshness.

What can I use instead of hoisin sauce?

A mix of soy sauce, peanut butter, and a dash of honey works as a substitute.

Can I make this spicy?

Yes! Add more red pepper flakes, sriracha, or diced chili peppers.

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Conclusion

Sticky chicken rice bowls are a perfect balance of sweet, savory, and spicy flavors packed into a simple, easy-to-make dish. With tender chicken, vibrant veggies, and a rich sauce, this meal is sure to become a staple in your kitchen. Whether you’re making it for a quick weeknight dinner or meal prepping for the week, this recipe is versatile and satisfying. Try it today and enjoy restaurant-quality flavor at home!

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