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Delicious Sticky Chicken Rice Bowls

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These Sticky Chicken Rice Bowls are a quick and flavorful meal made with tender chicken coated in a glossy, sweet-savory sauce, served over fluffy rice with crisp vegetables. Perfect for weeknight dinners or meal prep, they’re balanced, bold, and highly customizable.

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)

Instructions

  1. Season chicken with salt and pepper. Toss with cornstarch to coat evenly.
  2. Heat oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through. Remove and set aside.
  3. In the same skillet, sauté garlic and ginger for 30 seconds until fragrant. Add soy sauce, honey, rice vinegar, and sesame oil. Simmer for 1–2 minutes.
  4. Stir in the cornstarch slurry and cook until the sauce thickens.
  5. Return chicken to the skillet and toss to coat in the sticky sauce.
  6. To assemble, divide rice among bowls. Top with sticky chicken, carrots, cucumbers, green onions, sesame seeds, and cilantro as desired.

Notes

  • Swap chicken with shrimp or tofu for a variation.
  • Add chili flakes or sriracha for a spicy kick.
  • Include bell peppers, snap peas, or broccoli for more veggies.
  • Use chopped peanuts or cashews for extra crunch.
  • Great for meal prep — store chicken and rice separately from veggies for freshness.

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