Name: Sticky Chicken Rice Bowls Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 2 tablespoons cornstarch; 1 tablespoon vegetable oil; 1/3 cup low-sodium soy sauce; 1/4 cup honey; 2 tablespoons hoisin sauce; 2 tablespoons rice vinegar; 2 teaspoons sesame oil; 3 cloves garlic, minced; 1 teaspoon fresh grated ginger; 1/4 teaspoon red pepper flakes (optional); 4 cups cooked jasmine or white rice; Sliced green onions and sesame seeds, for garnish

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If you’re searching for a dinner that’s bursting with bold flavor, irresistibly glossy sauce, and comforting, steamy rice, look no further than Sticky Chicken Rice Bowls. This recipe delivers tender chicken coated in a craveable homemade sticky sauce and piled over fluffy rice, finished with crisp green onions and nutty sesame seeds. It’s a family favorite at our table for good reason—every bite is savory, lightly sweet, and wonderfully satisfying!

Sticky Chicken Rice Bowls Recipe - Recipe Image

Ingredients You’ll Need

Sticky Chicken Rice Bowls rely on simple, easy-to-find ingredients that each bring something essential to the finished dish. From the silky sauce to the perfect texture of the chicken, here’s what makes every component shine:

Chicken thighs or breasts: Choose your favorite—thighs offer richer flavor, while breasts are lighter; both become wonderfully juicy when cut bite-size.
Cornstarch: This secret weapon coats the chicken, creating a delicate crust and helping the sauce cling to every piece.
Vegetable oil: Perfect for stir-frying and keeping everything golden and tender.
Low-sodium soy sauce: The foundation of the sticky sauce, adding deep, savory umami without being overly salty.
Honey: Natural sweetness helps the sauce caramelize and transforms it into a glossy glaze.
Hoisin sauce: Brings a savory-sweet complexity and that signature hint of spice you love in Asian-inspired meals.
Rice vinegar: Adds the necessary tang to balance the sweetness of the sauce.
Sesame oil: Just a splash imparts a toasty aroma and essential nutty finish.
Garlic: Freshly minced garlic lifts the entire bowl with irresistible aroma and flavor.
Ginger: Grated ginger delivers gentle warmth and an unmistakable pop of freshness.
Red pepper flakes (optional): If you like a hint of heat, just a pinch will do the trick.
Cooked jasmine or white rice: The fluffy, fragrant base that catches every drop of sticky sauce.
Sliced green onions and sesame seeds: Classic garnish for freshness, brightness, and a bit of crunch.

How to Make Sticky Chicken Rice Bowls

Step 1: Prep and Coat the Chicken

Start by cutting your chicken into bite-size pieces. Toss the chicken with cornstarch in a mixing bowl until every piece has a light, even coating. This step is what helps give that crispy outside and creates the ideal base for the sticky sauce to adhere to—it’s absolutely worth the extra two minutes.

Step 2: Sear the Chicken

Heat the vegetable oil in a large skillet set over medium-high heat. Once the oil shimmers, add your coated chicken pieces in a single layer. Let them cook undisturbed for a couple of minutes to get golden, then stir and continue cooking until fully cooked through and lightly crispy, about five to seven minutes in total. The sizzle is your sign that deliciousness is just ahead!

Step 3: Whisk and Pour the Sticky Sauce

In a small bowl, whisk together the soy sauce, honey, hoisin sauce, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if you want a little zing). Once the chicken is fully cooked, pour this fragrant sauce straight into the skillet. The transformation happens fast: you’ll see the sauce bubble and begin to thicken, coating every piece of chicken with a shiny, sticky glaze in just a few minutes.

Step 4: Build Your Chicken Rice Bowls

Grab your favorite bowls and pile in a scoop of fluffy rice as the base. Spoon generous helpings of sticky chicken over the rice, making sure to drizzle over any extra sauce from the pan (because who would want to waste a drop?).

Step 5: Garnish and Serve

Finish your Sticky Chicken Rice Bowls with a shower of freshly sliced green onions and sesame seeds. These simple garnishes add brightness and crunch that really round out each forkful.

How to Serve Sticky Chicken Rice Bowls

Garnishes

For maximum flavor and visual pop, don’t skip the final sprinkle! Sliced green onions provide fresh, oniony crunch, while toasted sesame seeds add nutty richness. If you’re feeling fancy, toss on some chili flakes or a drizzle of sriracha for extra heat. These little touches make your Sticky Chicken Rice Bowls feel restaurant-worthy.

Side Dishes

Sticky Chicken Rice Bowls are absolutely delicious on their own but pair beautifully with light, veggie-forward sides. Think quick-steamed broccoli, sautéed snap peas, or a crisp cucumber salad. Roasted or stir-fried vegetables not only stretch the meal, but their freshness is the perfect contrast to the saucy chicken.

Creative Ways to Present

Try serving Sticky Chicken Rice Bowls family-style, with the chicken and plenty of garnishes in the center of the table so everyone can build their own. For meal prep, portion out the rice and chicken into containers for effortless lunches. Or, pile everything onto a big platter for a casual dinner party—these bowls look as good as they taste.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to three days. The rice will soak up some of that sticky sauce, making every bite extra flavorful the next day. Just be sure to cool everything to room temperature before covering and storing.

Freezing

For longer storage, you can freeze Sticky Chicken Rice Bowls! Pack the chicken and rice separately in freezer-safe containers. The chicken reheats beautifully, though rice can sometimes become a bit dry; add a splash of water before reheating for best results. Frozen portions are a lifesaver on hectic nights.

Reheating

To reheat, pop everything in the microwave until warmed through, stirring halfway to heat evenly. Or, reheat the chicken in a skillet over medium heat, adding a splash of water to loosen the sauce if needed. Rice can be microwaved with a damp paper towel on top to bring back some moisture and fluffiness.

FAQs

Can I use chicken breast instead of thighs?

Yes, absolutely! Chicken breasts are a bit leaner and will cook a little quicker. Just be careful not to overcook them, as they can dry out more than thighs. Both cuts work deliciously in Sticky Chicken Rice Bowls.

Is there a substitute for hoisin sauce?

If you don’t have hoisin, you can use extra soy sauce with a touch of brown sugar and a splash of barbecue sauce for a similar sweet-savory depth. Hoisin sauce is ideal for its unique flavor, but substitutions work in a pinch.

Can I make these Sticky Chicken Rice Bowls gluten-free?

Yes! Just swap in certified gluten-free soy sauce (like tamari) and double-check your hoisin sauce for hidden wheat ingredients. Pair with gluten-free rice, and your bowls are ready for anyone who needs to avoid gluten.

How can I add more vegetables?

There are so many ways! You can stir-fry vegetables like bell peppers, broccoli, or carrots right in the skillet before or after cooking the chicken. Or, add a raw veggie slaw on top for a cool, crunchy contrast. The more color, the better your Sticky Chicken Rice Bowls will look and taste!

What’s the best kind of rice to use?

Jasmine rice is the classic choice for its aroma and texture, but any white or brown rice works well. You can even swap in cauliflower rice for a lighter, lower-carb option—the sticky sauce makes everything irresistible.

Final Thoughts

Sticky Chicken Rice Bowls are the kind of easy, weeknight magic that everyone needs in their dinner rotation. Whether you’re meal prepping, feeding a crowd, or just craving something cozy and delicious, this recipe delivers every single time. Grab your skillet and give it a try—you’ll see why it’s always a hit at my table!

Sticky Chicken Rice Bowls Recipe

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4.7 from 25 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Sticky Chicken Rice Bowls are a delicious and easy-to-make Asian-inspired meal that is perfect for a quick weeknight dinner. Tender chicken pieces coated in a flavorful sticky sauce are served over fluffy jasmine rice, garnished with green onions and sesame seeds.

Ingredients

Scale

For the Sticky Chicken:

1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons cornstarch
1 tablespoon vegetable oil
1/3 cup low-sodium soy sauce
1/4 cup honey
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
2 teaspoons sesame oil
3 cloves garlic, minced
1 teaspoon fresh grated ginger
1/4 teaspoon red pepper flakes (optional)

For Serving:

4 cups cooked jasmine or white rice
Sliced green onions and sesame seeds, for garnish

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Instructions

Toss the Chicken: Coat chicken pieces with cornstarch.
Cook the Chicken: Sauté chicken in vegetable oil until golden.
Make the Sauce: Combine soy sauce, honey, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
Cook with Sauce: Pour sauce over chicken, simmer until thickened.
Assemble Bowls: Serve chicken over rice, garnish with green onions and sesame seeds.