Go Back
Delicious Sticky Chicken Rice Bowls Recipe

Delicious Sticky Chicken Rice Bowls

These sticky chicken rice bowls combine Asian-inspired flavors with wholesome ingredients to create the ultimate comfort food. The chicken develops a caramelized crust that clings to each piece, creating that signature sticky quality when paired with fluffy rice that absorbs the savory sauce. This versatile dish can be customized with different vegetables, spice levels, or rice alternatives for a satisfying weeknight dinner or meal prep option.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs boneless, skinless chicken thighs
  • 2 cups jasmine rice
  • 1/2 cup soy sauce
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp honey or brown sugar
  • 1 tbsp sesame oil
  • 2 tbsp vegetable oil
  • 1/4 cup water or chicken broth
  • Salt and pepper to taste
  • Optional: steamed broccoli, sautéed bell peppers, snap peas
  • Optional garnishes: green onions, cilantro, sesame seeds

Equipment

  • large skillet
  • rice cooker or pot
  • mixing bowls
  • cutting board
  • knife

Method
 

Instructions
  1. Cook the jasmine rice according to package instructions and set aside.
  2. In a bowl, mix soy sauce, minced garlic, grated ginger, honey, sesame oil, and water to create the sticky sauce.
  3. Season chicken thighs with salt and pepper, then cook in vegetable oil in a large skillet over medium-high heat until browned on both sides.
  4. Pour the prepared sauce over the chicken and reduce heat to medium-low. Simmer for 15-20 minutes until chicken is cooked through and sauce thickens into a sticky glaze.
  5. Prepare any optional vegetables by steaming or sautéing them separately.
  6. Assemble bowls by dividing rice among serving bowls, topping with sticky chicken, vegetables, and garnishes with green onions, cilantro, and sesame seeds.

Notes

For meal prep, store components separately and assemble fresh. Sauce thickens when refrigerated - add a splash of water when reheating. Can substitute rice with quinoa or cauliflower rice for lower-carb option.