Description
Enjoy these Sticky Chicken Rice Bowls, a flavor-packed meal featuring tender glazed chicken in a sweet, savory, and slightly spicy sauce. Served over fluffy rice with fresh vegetables, this easy 30-minute recipe is perfect for a quick weeknight dinner or meal prep. Customize with different proteins and grains for a versatile, restaurant-quality dish at home. Try this Asian-inspired favorite today!
Ingredients
Scale
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)
- 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)
Instructions
- Prepare the Chicken
- Toss the chicken pieces with cornstarch to coat evenly.
- Heat vegetable oil in a large skillet over medium-high heat.
- Cook the chicken for 5-7 minutes, turning occasionally, until golden brown and fully cooked. Remove and set aside.
- Make the Sticky Sauce
- In the same skillet, reduce heat to medium and add soy sauce, honey, rice vinegar, hoisin sauce, sesame oil, ginger, garlic, and red pepper flakes. Stir well.
- Simmer for 2-3 minutes, then add the cornstarch slurry and stir continuously until the sauce thickens.
- Combine the Chicken and Sauce
- Return the cooked chicken to the skillet, tossing it in the sauce until well coated. Cook for another 2 minutes to absorb flavors.
- Assemble the Bowls
- Divide the cooked rice among serving bowls.
- Top each bowl with sticky chicken, shredded carrots, cucumber, and edamame.
- Garnish with green onions, sesame seeds, and cilantro.
- Serve and Enjoy
- Serve immediately while warm and enjoy your sticky chicken rice bowls!
Notes
- Protein Swap: Use shrimp, tofu, or beef instead of chicken.
- Grain Options: Swap rice with quinoa, cauliflower rice, or brown rice.
- Extra Crunch: Add crushed peanuts or cashews.
- Spicy Kick: Increase red pepper flakes or add sriracha.
- Teriyaki Twist: Use teriyaki sauce instead of hoisin.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Keywords: Sticky chicken, rice bowls, easy dinner, Asian-inspired, meal prep