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

Scale

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.)

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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.