Name: Sticky Chicken Rice Bowls Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 1/4 cup soy sauce; 3 tablespoons honey; 1 tablespoon brown sugar; 2 teaspoons rice vinegar; 1 teaspoon sesame oil; 2 garlic cloves, minced; 1 teaspoon fresh ginger, grated; 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry); 1 tablespoon vegetable oil; 2 cups cooked white or brown rice; 1 cup steamed or sautéed vegetables (broccoli, carrots, snap peas, etc.); 1 green onion, thinly sliced; 1 teaspoon sesame seeds; Optional toppings: chopped cilantro, sriracha, toasted peanuts

Sticky Chicken Rice Bowls Recipe

Total Time: 30 minutes
Yield: 4 servings 1x

Description

Sticky chicken rice bowls feature tender, bite-sized chicken glazed with a sweet, savory sauce and served over fluffy rice. Quick, customizable, and perfect for busy weeknights or meal prep.

Ingredients

Scale

For the Sticky Chicken:

1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/4 cup soy sauce
3 tablespoons honey
1 tablespoon brown sugar
2 teaspoons rice vinegar
1 teaspoon sesame oil
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1 tablespoon vegetable oil

For the Rice Bowls:

2 cups cooked white or brown rice
1 cup steamed or sautéed vegetables (broccoli, carrots, snap peas, etc.)
1 green onion, thinly sliced
1 teaspoon sesame seeds
Optional toppings: chopped cilantro, sriracha, toasted peanuts

Instructions

Prepare the Sticky Sauce
- In a small bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
- Set the sauce aside.
Cook the Chicken
- Heat vegetable oil in a large skillet over medium heat.
- Add chicken pieces and cook for 4–5 minutes per side until golden brown and cooked through.
- Reduce heat to low and pour the prepared sauce over the chicken.
Thicken the Sauce
- Stir the chicken and sauce together and let it simmer for about 2 minutes.
- Add the cornstarch slurry and stir until the sauce thickens and becomes glossy. Remove from heat.
Assemble the Rice Bowls
- Divide the cooked rice between bowls.
- Top with sticky chicken, steamed vegetables, and optional toppings such as green onions, sesame seeds, cilantro, or sriracha.
- Serve warm and enjoy!

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm in a skillet over medium heat or microwave in 30-second intervals, adding a splash of water if needed.
Make Ahead: The sauce can be prepared up to 3 days in advance.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Pan-frying
Cuisine: Asian-Inspired

Keywords: Sticky chicken recipe Rice bowl recipe Quick dinner ideas Asian-inspired meals Easy chicken recipe

Find it online: https://eateatfood.com/sticky-chicken-rice-bowls-recipe/