Name: Delicious Sticky Chicken Rice Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; Salt and pepper, to taste; 2 tbsp cornstarch (for coating); 2 tbsp oil (for cooking); 1/3 cup soy sauce; 3 tbsp honey or brown sugar; 2 tbsp rice vinegar; 3 cloves garlic, minced; 1 tsp ginger, minced; 1 tsp sesame oil; 1 tbsp cornstarch mixed with 2 tbsp water (slurry); 2 cups cooked white or brown rice; 1/2 cup shredded carrots; 1/2 cup cucumber slices or matchsticks; 2 green onions, sliced; 1 tbsp sesame seeds (optional); 2 tbsp fresh cilantro (optional)

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These delicious sticky chicken rice bowls are a perfect combination of sweet, savory, and satisfying. Tender chicken is coated in a glossy, flavorful sticky sauce and served over fluffy rice with fresh toppings for crunch and balance. I love how this dish brings together bold flavor and wholesome ingredients in a simple, meal-prep friendly way that works for lunch or dinner any day of the week.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly versatile and packed with flavor. The sticky sauce is a crave-worthy mix of soy, garlic, and sweetness that clings perfectly to each bite of chicken. The rice soaks it all up, and I can pile on my favorite veggies for freshness and texture. It’s quick enough for a weeknight meal but tasty enough to keep me coming back for more. Delicious Sticky Chicken Rice Bowls

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Salt and pepper
Cornstarch (for coating)
Oil for cooking

For the Sticky Sauce:

Soy sauce
Honey or brown sugar
Rice vinegar
Garlic, minced
Ginger, minced
Sesame oil
Cornstarch slurry (cornstarch mixed with a little water, to thicken)

For the Bowl:

Cooked white or brown rice
Shredded carrots
Cucumber slices or matchsticks
Green onions, sliced
Sesame seeds (optional)
Fresh cilantro (optional)

Directions

Prep the chicken: I season the chicken with salt and pepper, then toss it in cornstarch to help it crisp up when cooked.
Cook the chicken: In a hot skillet with a bit of oil, I sauté the chicken until golden and cooked through, then remove it from the pan and set it aside.
Make the sauce: In the same skillet, I add garlic and ginger, sautéing briefly until fragrant. Then I pour in the soy sauce, honey, rice vinegar, and sesame oil. Once it simmers, I stir in the cornstarch slurry and cook until the sauce thickens.
Coat the chicken: I return the chicken to the skillet and toss it in the sauce until everything is sticky, glossy, and well coated.
Assemble the bowls: I layer warm rice into each bowl, top with sticky chicken, and add fresh veggies like carrots and cucumbers. I finish with green onions, sesame seeds, and cilantro if I’m using them.

Servings and Timing

This recipe serves 4. It takes about 15 minutes to prep and 15 minutes to cook, so the total time is around 30 minutes.

Variations

I sometimes swap the chicken for shrimp or tofu for a different protein. For a spicy version, I add a dash of sriracha or red pepper flakes to the sauce. If I want extra veggies, I throw in sautéed bell peppers, snap peas, or broccoli. And when I’m in the mood for crunch, I sprinkle chopped peanuts or cashews on top.

Storage/Reheating

I store leftovers in airtight containers in the fridge for up to 4 days. When reheating, I warm the chicken and rice in the microwave or on the stovetop with a splash of water to loosen the sauce. It also works great for meal prep — I just keep the veggies separate until serving to keep them fresh. Delicious Sticky Chicken Rice Bowls

FAQs

What’s the best type of rice for these bowls?

I usually use jasmine or basmati rice, but brown rice or even quinoa works just as well.

Can I make this ahead of time?

Yes, I prep the chicken and sauce in advance and store them separately. Then I just reheat and assemble when ready to eat.

Is it okay to use store-bought sauce?

If I’m short on time, I sometimes use a bottled teriyaki or stir-fry sauce — but I prefer the homemade version for the best flavor.

Can I bake the chicken instead of frying it?

Yes, I bake the cornstarch-coated chicken at 400°F (200°C) for about 20 minutes, then toss it in the sauce afterward.

How do I keep the chicken crispy?

To keep it crispy, I avoid crowding the pan and let the chicken cook undisturbed for a few minutes on each side before tossing it in the sauce at the end.

Conclusion

These sticky chicken rice bowls are a go-to favorite in my kitchen — comforting, flavorful, and easy to customize. I love how each bite combines tender chicken, rich sauce, and fresh toppings for a meal that’s both satisfying and balanced. Whether I’m feeding a family or prepping lunch for the week, this dish always delivers.