This Sticky Chicken Rice Bowls recipe is a perfect blend of sweet, savory, and spicy flavors. It’s a quick and satisfying meal packed with protein, vegetables, and flavorful sauces, all served over a bed of fluffy rice. Whether you’re prepping for a busy weeknight dinner or entertaining guests, this dish is sure to impress.
Why You’ll Love This Recipe
- A one-bowl meal that’s hearty and satisfying.
- Perfect balance of flavors with a sticky sauce coating tender chicken.
- Easy to customize with your favorite vegetables and seasonings.
- A great option for meal prep, staying fresh for days.
- Simple, approachable ingredients make it accessible for any home cook.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken thighs or breasts, cut into bite-sized pieces
- Soy sauce
- Honey or brown sugar
- Rice vinegar
- Garlic and ginger, minced
- Cornstarch (optional, for thickening)
- Cooked white or brown rice
- Sesame oil
- Green onions, sliced
- Sesame seeds
- Vegetables of choice (e.g., broccoli, carrots, bell peppers)
Directions
- Prepare the Chicken: Season the chicken pieces with salt and pepper. Heat sesame oil in a skillet over medium-high heat and cook the chicken until browned and cooked through. Remove from the skillet and set aside.
- Make the Sauce: In the same skillet, add garlic and ginger, sautéing until fragrant. Stir in soy sauce, honey, and rice vinegar. Let the mixture simmer for a few minutes. If desired, whisk in cornstarch mixed with water to thicken the sauce.
- Combine: Return the cooked chicken to the skillet and toss to coat it in the sticky sauce. Add your choice of vegetables and cook until tender.
- Serve: Spoon the sticky chicken and vegetables over a bed of cooked rice. Garnish with green onions and sesame seeds for extra flavor and texture.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Protein: Swap chicken for tofu, shrimp, or beef for a different twist.
- Vegetables: Use whatever you have on hand, such as snap peas, zucchini, or mushrooms.
- Spice Level: Add a splash of sriracha or red chili flakes for extra heat.
- Grains: Substitute rice with quinoa, cauliflower rice, or noodles for variety.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Warm in the microwave or on the stovetop with a splash of water or broth to loosen the sauce.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts work just as well, though thighs are juicier and more flavorful.
2. Can I make this recipe ahead of time?
Absolutely! Prepare the chicken and sauce, then store them separately. Assemble and reheat before serving.
3. How do I make the sauce thicker?
Add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the sauce and simmer until it thickens.
4. Is this dish suitable for meal prep?
Yes, it’s great for meal prep. Portion into individual containers with rice and refrigerate.
5. Can I freeze Sticky Chicken Rice Bowls?
Yes, store in freezer-safe containers for up to 2 months. Reheat thoroughly before serving.
6. What other toppings can I add?
Try shredded carrots, chopped peanuts, or a drizzle of spicy mayo for added texture and flavor.
7. Can I use leftover chicken?
Definitely! Toss cooked chicken in the sauce and heat until warmed through.
8. What’s the best rice to use?
Jasmine or basmati rice work well, but any type of rice, including brown or sticky rice, is fine.
9. Can I make this without rice?
Yes, serve the sticky chicken over noodles, quinoa, or even a salad for a low-carb option.
10. How do I control the sweetness of the sauce?
Adjust the amount of honey or sugar to your taste, or use a sugar-free alternative.
Conclusion
Sticky Chicken Rice Bowls are an easy, delicious meal that’s perfect for any occasion. With tender chicken, a flavorful sticky sauce, and customizable ingredients, it’s a dish you’ll return to time and again. Whether you’re making it for a quick dinner or prepping meals for the week, this recipe is sure to become a favorite. Try it today!
Print
Sticky Chicken Rice Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Vegetarian
Description
Here’s a delicious and easy-to-make recipe for Sticky Chicken Rice Bowls. This dish combines tender chicken coated in a sweet and savory sticky sauce, served over fluffy rice and accompanied by steamed broccoli. It’s perfect for a quick weeknight dinner or meal prep.
Ingredients
For the Chicken:
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- Salt and pepper to taste
For the Sticky Sauce:
- 1/2 cup low-sodium soy sauce
- 1/3 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
For the Rice Bowls:
- 2 cups uncooked jasmine or brown rice
- 2 small heads broccoli, chopped into florets
- Optional toppings: sliced cucumbers, shredded carrots, sliced green onions, chopped cilantro, avocado slices
- Sesame seeds for garnish
Instructions
- Cook the Rice:
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- In a pot, combine the rinsed rice and water (use a 1:2 rice-to-water ratio). Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and the liquid is absorbed.
- Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Prepare the Chicken:
- Toss the chicken pieces with cornstarch in a bowl until evenly coated.
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the chicken and cook for 5-6 minutes, turning to brown all sides, until cooked through. Remove and set aside.
- Make the Sticky Sauce:
- In the same skillet, whisk together soy sauce, honey, rice vinegar, hoisin sauce, garlic, ginger, and sesame oil.
- Simmer over medium heat until it starts to thicken.
- Combine Chicken and Sauce:
- Return the cooked chicken to the skillet and toss to coat.
- Simmer for 4-5 minutes until the sauce clings to the chicken.
- Steam the Broccoli:
- While the chicken is simmering, steam the broccoli in the microwave or on the stovetop until fork-tender. Set aside.
- Assemble the Bowls:
- Divide the cooked rice among serving bowls.
- Top with sticky chicken and steamed broccoli.
- Add optional toppings as desired.
- Garnish with sesame seeds.
Notes
- For a spicier kick, add red pepper flakes or sriracha to the sauce.
- To make it vegetarian, replace chicken with tofu or tempeh.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 1-2 minutes or in a skillet over medium heat until warmed through.
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