Sticky Chicken Rice Bowls are a delicious mix of tender, sticky chicken pieces served over fluffy rice, often accompanied by fresh veggies and a tasty sauce. The chicken gets a wonderful sticky glaze that’s a little sweet and a little tangy, making every bite so satisfying and full of flavor.
I love making these bowls when I want a quick and satisfying meal that still feels a bit special. The sticky sauce is what really makes the dish stand out, and it’s easy to whip up with ingredients you probably already have in your kitchen. I find that marinating the chicken ahead of time helps everything soak in even more flavor, which means the dish tastes even better the next day.
My favorite way to serve these rice bowls is with colorful veggies like steamed broccoli or sliced cucumbers on the side, and a sprinkle of green onions or sesame seeds on top. It’s great for lunch or dinner, and great for anyone who loves a good balance of comforting rice and saucy chicken. Plus, it’s one of those meals that’s easy to make in bigger batches, so you can enjoy leftovers without any fuss.
Key Ingredients & Substitutions
Jasmine or Sushi Rice: These types give the bowl its characteristic sticky and fluffy texture. If you don’t have them, short-grain rice or even basmati can work, but textures vary a bit.
Chicken Thighs vs. Breasts: Thighs stay tender and juicy, making the dish richer. Breasts are leaner but can dry out if overcooked. I like thighs for this recipe for their flavor.
Soy Sauce: Use regular or low-sodium soy sauce depending on your salt preference. Tamari works well for gluten-free needs.
Honey or Brown Sugar: Honey adds a smooth sweetness, but brown sugar is a fine substitute that gives a deeper flavor. Adjust to taste for sweetness level.
Rice Vinegar & Sesame Oil: Rice vinegar brings gentle acidity, balancing the sweetness. Sesame oil adds a nutty aroma—just a small amount goes a long way.
Garlic & Ginger: Fresh minced garlic and grated ginger are key for that punch of flavor. Powdered options can be used in a pinch but fresh is best.
Cornstarch Slurry: This thickens the sauce nicely. If you don’t have cornstarch, arrowroot or potato starch can work similarly.
How Do I Make the Sauce Perfectly Sticky and Flavors Balanced?
Getting the sauce to cling to the chicken is important. Here’s how I do it:
- Start by mixing all the sauce ingredients thoroughly for even flavor.
- Simmer the sauce with chicken on medium heat, allowing it to reduce slightly.
- Slowly add the cornstarch slurry and stir constantly; it thickens quickly, so watch closely to avoid clumps.
- When the sauce turns glossy and coats the chicken well, it’s ready.
- Taste and adjust with more soy for saltiness or honey for sweetness if needed before serving.
Patience during simmering helps the sauce deepen in flavor and develop that sticky texture that makes these bowls irresistible.
Equipment You’ll Need
- Rice cooker or heavy-bottomed pot – I recommend this so your rice turns out fluffy and perfect every time.
- Large skillet or frying pan – makes it easy to cook the chicken evenly and stir in the sauce.
- Measuring spoons and cups – helps keep everything accurate for the best flavor.
- Whisk – for mixing the sauce ingredients smoothly.
- Small bowl – to stir the cornstarch slurry before adding it to the sauce.
- Cooking spoon or tongs – helpful for turning the chicken and serving the bowls.
- Serving bowls – for assembling and presenting your meal attractively.
Flavor Variations & Add-Ins
- Use grilled shrimp or tofu instead of chicken for a different protein option that keeps the dish vegetarian or seafood-based.
- Switch honey for maple syrup or agave nectar if you prefer a different sweetener with a distinct flavor.
- Add steamed broccoli, bell peppers, or snap peas for extra veggie crunch and color.
- Mix in a dash of five-spice powder or chili flakes into the sauce for added warmth and complexity.
Sticky Chicken Rice Bowls Recipe
Ingredients You’ll Need:
- 2 cups jasmine rice or sushi rice
- 1 1/2 lbs boneless, skinless chicken thighs or breasts, sliced thinly
- 2 tbsp vegetable oil
- 1/4 cup soy sauce
- 3 tbsp honey (or brown sugar)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp sriracha or chili paste (optional for heat)
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
- 1/4 cup sliced green onions
- 1/4 cup chopped fresh cilantro
- 1 tbsp toasted sesame seeds
- 1 medium carrot, shredded
- 1/2 cup thinly sliced cucumber
- Fresh mixed greens or lettuce for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook, so you’ll have a delicious, sticky chicken rice bowl ready in around 30 minutes total. It’s quick enough for a weeknight dinner but tasty enough to impress!
Step-by-Step Instructions:
1. Cook the Rice:
Rinse the rice with cold water until it runs clear to remove extra starch. Then cook it according to the package instructions or in a rice cooker until fluffy and tender.
2. Prepare the Sticky Sauce:
In a small bowl, whisk together soy sauce, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, grated ginger, and sriracha if you want a bit of heat. This mix will give your chicken a perfect sticky, sweet-savory flavor.
3. Cook the Chicken:
Heat vegetable oil in a large skillet over medium-high heat. Add the sliced chicken and cook, stirring occasionally, until the chicken pieces are golden brown and cooked through—this takes about 5 to 7 minutes.
4. Add Sauce and Thicken:
Pour the sticky sauce into the skillet with the chicken. Bring everything to a simmer. Stir in the cornstarch slurry (cornstarch mixed with water) slowly while stirring to thicken the sauce. Cook for about 1 to 2 minutes until the sauce is glossy and coats the chicken well.
5. Taste and Adjust:
Remove the pan from heat. Give the chicken a taste, and add more soy sauce for saltiness or honey for sweetness if needed.
6. Assemble Your Bowls:
Divide the cooked rice into serving bowls. Spoon the sticky chicken all over the rice.
7. Add Fresh Veggies:
Arrange shredded carrot, cucumber slices, and fresh mixed greens or lettuce to the side of the chicken in each bowl. These fresh elements add a great crunch and balance.
8. Garnish and Serve:
Sprinkle sliced green onions, chopped cilantro, and toasted sesame seeds over the bowls for extra flavor and a lovely look. Serve immediately while warm. For even more stickiness, drizzle any remaining sauce over the top.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely in the fridge overnight or use the cold water method before cooking. This helps ensure even cooking and the best texture for your sticky chicken.
How Should I Store Leftovers?
Store any leftover chicken and rice bowls in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of water or extra sauce to keep the chicken moist.
Can I Substitute the Rice?
Absolutely! While jasmine or sushi rice works best for stickiness, you can also use brown rice, basmati, or even cauliflower rice for a lower-carb option. Adjust cooking times accordingly.
Is It Possible to Make This Recipe Vegetarian?
Yes! Swap the chicken for firm tofu or tempeh cubes. Press and drain tofu well, then pan-fry before tossing in the sticky sauce for a delicious vegetarian alternative.