If you’re craving a meal that feels like a warm hug in a bowl, this Sticky Chicken Rice Bowls Recipe is exactly what you need. It blends tender, juicy chicken pieces glazed in a perfectly balanced sweet and savory sauce, served atop fluffy rice that soaks up every bit of that sticky goodness. The combination of honey, soy sauce, garlic, and a hint of rice vinegar creates a flavor profile that’s irresistibly addictive, making it a fantastic choice for weeknight dinners or casual get-togethers. Once you try this recipe, you’ll understand why it quickly becomes a family favorite and a go-to comfort meal.
Ingredients You’ll Need
Gathering these simple yet essential ingredients will set you on the path to making a delicious Sticky Chicken Rice Bowls Recipe. Each component plays a crucial role in building layers of flavor, texture, and color that make the dish truly memorable.
- 2 cups cooked rice: Use your favorite type of rice for the base, whether it’s jasmine, basmati, or brown rice, to complement the sticky chicken’s flavors.
- 1 lb chicken breast, diced: Boneless and skinless chicken breast works best for quick cooking and tender results.
- 1/4 cup soy sauce: Opt for low sodium soy sauce if you prefer a healthier option without sacrificing flavor.
- 1/4 cup honey: This brings the signature sticky sweetness; adjust the amount if you want it lighter on sugar.
- 2 tablespoons rice vinegar: Adds a tangy balance to the sweetness, ensuring the sauce isn’t overwhelmingly sugary.
- 2 cloves garlic, minced: Fresh garlic is a must for that aromatic kick and depth of flavor.
- 1 tablespoon cornstarch: Key for thickening the sauce to that perfect sticky texture.
- 1 tablespoon water: Combined with cornstarch to create the slurry for sauce thickening.
- 1 tablespoon sesame oil: This oil is perfect for cooking the chicken and infuses a subtle nutty aroma.
- Green onions, chopped: Adds a fresh burst of color and a mild onion flavor that brightens the dish.
- Sesame seeds: Sprinkled on top for extra texture and a touch of toasty flavor.
How to Make Sticky Chicken Rice Bowls Recipe
Step 1: Prep the Chicken and Sauce
Start by dicing your chicken breast into bite-sized pieces, which helps them cook evenly and absorb the sticky sauce better. In a small bowl, whisk together the soy sauce, honey, rice vinegar, and minced garlic. This blend is the heart of your Sticky Chicken Rice Bowls Recipe, bringing the perfect balance of sweet, salty, and tangy flavors.
Step 2: Cook the Chicken
Heat the sesame oil in a large skillet over medium heat. Add the diced chicken and cook until it’s no longer pink, about 5 to 7 minutes, making sure to stir occasionally for even browning. This step is crucial because cooking the chicken thoroughly without drying it out guarantees tender, juicy bites in every spoonful.
Step 3: Thicken the Sauce and Combine
Once the chicken is cooked, pour your sauce mixture into the skillet. Stir it around and let it simmer for a couple of minutes. Mix the cornstarch with water to make a slurry, then slowly add it to the pan, stirring constantly until the sauce thickens to a glossy, sticky consistency. This step transforms the sauce into that irresistible glaze that clings to each chicken piece perfectly, completing the Sticky Chicken Rice Bowls Recipe flavor profile.
How to Serve Sticky Chicken Rice Bowls Recipe
Garnishes
A sprinkle of chopped green onions and sesame seeds on top freshens the dish and adds a satisfying crunch. The green onions also bring a vibrant pop of color, making your Sticky Chicken Rice Bowls Recipe not only taste amazing but look irresistible too.
Side Dishes
Consider pairing the bowls with steamed or sautéed vegetables like broccoli, snap peas, or bok choy to add contrasting textures and extra nutrients. A light cucumber salad or pickled veggies would also brighten and balance the richness of the sticky chicken sauce wonderfully.
Creative Ways to Present
For a fun twist, serve this Sticky Chicken Rice Bowls Recipe over cauliflower rice or a bed of mixed greens for a lower-carb version. You can also layer it in a bento box or meal prep container, making it a perfect and portable lunch option that stays delicious and satisfying.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Separating the chicken and rice is a good idea if you want to maintain the best texture when reheating.
Freezing
This recipe freezes well! Place cooled chicken and rice in separate freezer-safe containers or bags for up to 1 month. Thaw overnight in the refrigerator before reheating for the best taste and texture.
Reheating
Reheat the chicken and rice either in a microwave or on the stovetop. If reheating on the stove, add a splash of water to prevent sticking and heat over low-medium heat until warmed through. Stir gently to keep the sauce intact and sticky.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs have a richer flavor and stay juicy even longer, making them a great alternative for this Sticky Chicken Rice Bowls Recipe. Just adjust the cooking time slightly as thighs might take a bit longer to cook through.
How spicy is the Sticky Chicken Rice Bowls Recipe?
This recipe as written isn’t spicy, but you can easily add heat by including crushed red pepper flakes, a dash of sriracha, or diced fresh chili when mixing your sauce. It’s versatile and adapts well to any spice preference.
Can I make this recipe gluten-free?
Yes! Simply swap out regular soy sauce with tamari or a gluten-free soy sauce alternative. Make sure your rice vinegar and other ingredients are also gluten-free to keep the dish safe and tasty.
What type of rice works best for Sticky Chicken Rice Bowls Recipe?
Jasmine rice is my personal favorite because of its fragrant aroma and slightly sticky texture that complements the sauce. But you can use basmati, brown rice, or even quinoa for a healthier twist.
Is this recipe suitable for meal prepping?
Definitely! The components hold up well in the fridge, making the Sticky Chicken Rice Bowls Recipe a fantastic option for prepping lunches or dinners ahead of time without losing flavor or texture.
Final Thoughts
This Sticky Chicken Rice Bowls Recipe has quickly become one of my absolute favorites to whip up anytime I want a flavorful and satisfying homemade meal without fuss. Its perfect blend of sticky, sweet, and savory notes makes it a dish worth sharing with friends and family. Give it a try—you might just find yourself coming back to it again and again!
Print
Sticky Chicken Rice Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
Sticky Chicken Rice Bowls are a quick and delicious meal featuring tender diced chicken breast cooked in a sweet and savory honey soy glaze, served over fluffy cooked rice. This recipe balances the rich flavors of garlic, sesame oil, and rice vinegar to create a satisfying dish perfect for weeknight dinners or meal prep. Garnished with fresh green onions and crunchy sesame seeds, it’s an inviting bowl of comfort and flavor.
Ingredients
Main Ingredients
- 2 cups cooked rice (Use your preferred type of rice.)
- 1 lb chicken breast, diced (Boneless, skinless chicken breast works best.)
Sauce Ingredients
- 1/4 cup soy sauce (Low sodium soy sauce can be used for a healthier option.)
- 1/4 cup honey (For a less sweet sauce, reduce amount of honey.)
- 2 tablespoons rice vinegar (Balances out the sweetness.)
- 2 cloves garlic, minced (Fresh garlic adds excellent flavor.)
Thickener and Cooking
- 1 tablespoon cornstarch (Used to thicken the sauce.)
- 1 tablespoon water (Mixed with cornstarch to create the slurry.)
- 1 tablespoon sesame oil (Use this for cooking the chicken.)
Garnishes
- To taste green onions, chopped (Adds freshness and color.)
- To taste sesame seeds (For added texture.)
Instructions
- Prepare the Ingredients: Dice the chicken breast into bite-sized pieces. Mince the garlic cloves. In a small bowl, mix together soy sauce, honey, and rice vinegar to create the sauce. In another bowl, combine cornstarch and water to form a slurry and set aside.
- Cook the Chicken: Heat sesame oil in a large skillet over medium-high heat. Add the diced chicken and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned on the outside.
- Make the Sauce and Combine: Reduce heat to medium. Add minced garlic to the skillet and sauté briefly until fragrant, about 30 seconds. Pour in the soy sauce mixture and stir well. Bring to a simmer, then slowly add the cornstarch slurry while stirring, allowing the sauce to thicken and coat the chicken evenly. Cook for an additional 2-3 minutes until the sauce becomes glossy and sticky. Remove from heat.
- Assemble the Bowls: Divide the cooked rice into four bowls. Spoon the sticky chicken and sauce over the rice. Garnish with chopped green onions and sprinkle sesame seeds on top for added texture and flavor. Serve immediately for best taste.
Notes
- Use low sodium soy sauce for a healthier option and to control saltiness.
- Adjust honey amount to modify the sweetness of the sauce.
- Serve with steamed or roasted vegetables for a complete meal.
- Make sure to stir the sauce constantly when adding the cornstarch slurry to avoid lumps.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
