Sticky Chicken Rice Bowls Recipe Irresistible Bowl of Flavor

On a bustling weeknight, these sticky chicken rice bowls deliver comfort and excitement to your dinner table.

My kitchen always buzzes with anticipation when this recipe comes together.

Tender chicken pieces glisten with a remarkable sauce that dances between sweet and savory notes.

Each bite promises a delightful blend of textures and flavors that surprise and delight.

Crisp vegetables add vibrant color and fresh crunch to the hearty base.

Simple ingredients combine in ways that feel both familiar and unexpected.

You might find yourself craving these bowls long after the first delicious taste.

Let’s transform an ordinary meal into an extraordinary culinary adventure.

Side Dishes That Match Sticky Chicken Rice Bowls

• Prepare a light, tangy cucumber salad with rice vinegar, sesame oil, and fresh herbs to balance the sticky chicken's richness and add refreshing crispness.
• Choose a chilled, crisp sake or light Japanese beer like Sapporo to complement the sweet and savory sauce, cutting through the dish's richness with its clean finish.
• Add quick-pickled radishes or kimchi on the side to introduce a sharp, fermented contrast that enhances the chicken's sticky glaze and provides a zesty palate cleanser.
• Sprinkle steamed and lightly salted edamame beans over the rice bowl for extra protein, textural variety, and a subtle nutty undertone that matches the sesame notes.

Bold New Takes on Sticky Chicken Rice Bowls

• Low-Carb Cauliflower Rice Option: Replace traditional rice with riced cauliflower for a lighter, low-carb alternative that maintains the same delicious flavor profile.
• Gluten-Free Adaptation: Use tamari instead of soy sauce and ensure all other ingredients are certified gluten-free to accommodate those with gluten sensitivities.
• Vegetarian Protein Swap: Substitute chicken with firm tofu or tempeh, pressing and coating with cornstarch before cooking to achieve a similar crispy texture and flavor absorption.
• Spicy Korean-Inspired Version: Add gochujang paste to the sauce for an extra kick of heat and depth, creating a more intense and complex flavor experience.

Sticky Chicken Rice Bowls Recipe Everyone’s Talking About

• Swap vegetables, adjust spice levels, or use leftover rice to create a personalized dinner that adapts to your pantry and preferences.
• Combine sweet honey, tangy rice vinegar, and savory soy sauce for a mouthwatering sauce that transforms simple chicken into an irresistible dish.
• Minimize cleanup with this streamlined recipe that cooks everything in a single pan, making dinner preparation and kitchen tidying a breeze.

All the Ingredients for Sticky Chicken Rice Bowls

• Chicken: Tender meat that forms the base of the dish, boneless and skinless preferred for easy cooking.

Green Onions: Fresh topping that adds a crisp, mild onion flavor and bright color garnish.

Sesame Seeds: Nutty garnish providing texture and subtle toasted flavor.

• Soy Sauce: Salty base that adds deep umami flavor to the sauce.
• Honey: Sweet component that creates sticky glaze and balances savory flavors.
• Rice Vinegar: Mild acidic element that brightens the overall sauce.
• Sesame Oil: Rich, nutty oil that adds depth and authentic Asian-inspired taste.
• Garlic: Aromatic ingredient providing sharp, pungent flavor.
• Ginger: Spicy root that adds warmth and complexity to the sauce.
• Red Pepper Flakes: Optional spicy ingredient for heat lovers.

• Cornstarch: Coating agent that helps chicken become crispy and creates sauce thickness.
• Vegetable Oil: Neutral cooking fat for searing chicken.
• Cooked Rice: Soft, fluffy base for serving the sticky chicken.
• Steamed or Roasted Vegetables: Colorful and nutritious side that complements the chicken.

How to Prep Sticky Chicken Rice Bowls from Scratch

Step 1: Prepare Chicken Coating

Dice chicken into bite-sized pieces

Sprinkle cornstarch over chicken

Toss until chicken is evenly coated

Step 2: Cook Chicken to Golden Perfection

Pour vegetable oil into large skillet

Heat skillet over medium-high temperature

Add chicken pieces

Cook for 5-7 minutes

Flip occasionally

Ensure chicken turns golden brown

Confirm chicken is fully cooked inside

Remove chicken from skillet

Set chicken aside on separate plate

Step 3: Create Mouthwatering Sauce

Reduce skillet heat to medium

• Soy sauce
• Honey
• Rice vinegar
• Sesame oil
• Minced garlic
• Grated ginger
• Red pepper flakes (optional)

Stir ingredients together

Bring sauce to gentle simmer

Step 4: Thicken Sauce

Cook sauce for 2-3 minutes

Stir frequently

Watch sauce become slightly thicker

Step 5: Combine Chicken and Sauce

Return cooked chicken to skillet

Toss chicken in sauce

Ensure chicken gets completely coated

Cook additional 1-2 minutes

Allow chicken to absorb sauce flavors

Step 6: Assemble Rice Bowls

Divide cooked rice between serving bowls

Top rice with sticky chicken

Add steamed or roasted vegetables

Sprinkle sliced green onions

Garnish with sesame seeds

Practical Tips for Sticky Chicken Rice Bowls

• Cornstarch Coating Trick: Dust chicken evenly with cornstarch to create a crispy exterior that helps sauce stick perfectly and prevents soggy meat.
• Sauce Balancing Technique: Adjust honey and rice vinegar ratios to control sweetness and tanginess, creating a personalized flavor profile that suits your taste preferences.
• Low and Slow Simmering: Reduce sauce on medium heat gently to prevent burning and allow flavors to meld together, resulting in a rich, glossy coating for the chicken.
• Vegetable Swap Strategy: Replace protein with tofu for a vegetarian version or use different vegetables like broccoli, bell peppers, or snap peas to add variety and nutrition.
• Meal Prep Hack: Cook extra chicken and sauce, storing separately in refrigerator for up to 3 days, making quick and delicious weeknight dinners or lunch bowls.

How to Keep Sticky Chicken Rice Bowls Ready to Eat

• Store leftover sticky chicken in an airtight container in the refrigerator for up to 3-4 days.
• Warm chicken in a skillet over medium heat, adding a splash of water or chicken broth to prevent drying out. Stir occasionally until heated through.
• Place chicken in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring between each interval to ensure even warming.
• Freeze portions in sealed freezer bags for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture and flavor.

Sticky Chicken Rice Bowls Recipe

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4.6 from 25 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Craving an Asian-inspired delight? Sticky Chicken Rice Bowls blend savory marinated chicken with perfectly steamed rice, creating a quick and satisfying meal that transports you straight to street food paradise. Comfort and flavor merge in this simple yet irresistible dish you’ll want to make again and again.

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Ingredients

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Proteins:

• 1 pound (450 grams) chicken thighs or breasts, diced
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated

Sauces and Seasonings:

• ¼ cup (60 milliliters) soy sauce
• ¼ cup (60 milliliters) honey
• 2 tablespoons rice vinegar or apple cider vinegar
• 1 tablespoon sesame oil
• 2 tablespoons cornstarch
• ¼ teaspoon red pepper flakes (optional, for spice)
• 2 tablespoons vegetable oil

Accompaniments:

• 2 cups cooked white or brown rice
• 1 cup (150 grams) steamed or roasted vegetables (e.g., broccoli, carrots, or snap peas)
• 2 green onions, sliced (for garnish)
• 1 tablespoon sesame seeds (for garnish)

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Instructions

1. Coat diced chicken thoroughly with cornstarch, ensuring an even, light powdery layer covers each piece for optimal crispiness.
2. Sear chicken in hot vegetable oil over medium-high heat, rotating periodically to achieve a golden-brown exterior and ensuring complete internal cooking, approximately 5-7 minutes.
3. Remove chicken from skillet and set aside while maintaining its warmth.
4. Reduce skillet temperature to medium and create a glossy sauce by combining soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and optional red pepper flakes.
5. Simmer sauce ingredients, stirring consistently until the mixture slightly thickens and develops a rich, glossy consistency.
6. Reintroduce cooked chicken into the sauce, gently tossing to ensure comprehensive coating and allowing flavors to meld for an additional 1-2 minutes.
7. Plate prepared rice in serving bowls as a foundational layer.
8. Artfully arrange sticky chicken atop rice, accompanying with steamed or roasted seasonal vegetables.
9. Elevate presentation by sprinkling sliced green onions and toasted sesame seeds as a final garnish.

Notes

• Coat chicken thoroughly with cornstarch to ensure a crispy, golden exterior that locks in moisture and creates a delightful texture.
• Use high-heat cooking oil like avocado or grapeseed for better searing and preventing the chicken from becoming soggy.
• Adjust red pepper flakes based on spice tolerance, allowing personalized heat levels for different palates without overwhelming the dish’s balanced flavors.
• Swap protein options like tofu or tempeh for a vegetarian version, maintaining the recipe’s delicious sticky sauce profile while catering to plant-based diets.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Asian

Nutrition

• Serving Size: 4
• Calories: 550
• Sugar: 18 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 68 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 100 mg