ULTIMATE STICKY CHICKEN BOWLS

I’ll never forget the first time I tried a sticky chicken rice bowl from a tiny food stall downtown – the explosion of sweet, savory, and umami flavors was absolutely mind-blowing! I was immediately determined to recreate that magic at home, but it took countless attempts to perfect the sticky, glossy glaze and tender chicken. Today, I’m sharing all my secrets for the most incredible Sticky Chicken Rice Bowls Recipe you’ll ever make, I promise you’ll love it!

The Magic of Sticky Chicken Rice Bowls

Sticky Chicken Rice Bowls are the ultimate comfort food, perfect for a quick weeknight dinner or a satisfying weekend meal. They’re incredibly versatile, allowing you to customize the ingredients to your liking. The beauty of this dish lies in its simplicity: tender, juicy chicken coated in a sweet and savory glaze, served over a bed of fluffy rice, and topped with your favorite fresh veggies and garnishes. It’s a harmonious blend of textures and tastes that will leave you craving more. Trust me, once you make this, it will quickly become a family favorite! It’s also a healthier option than take out, with lean chicken breast and brown rice. Plus, you control the sugar and sodium content of the sauce. Did I mention that it’s perfect for meal prep?

Why This Recipe Works

This isn’t just another Sticky Chicken Rice Bowls Recipe; it’s *the* recipe. I’ve tweaked and perfected it over years to ensure foolproof results every time. Here’s why it stands out:

• Perfectly Balanced Glaze: The glaze strikes the perfect balance between sweet, savory, and tangy, creating an irresistible flavor profile.
• Tender and Juicy Chicken: My method ensures the chicken stays incredibly moist and tender, preventing it from drying out.
• Customizable: Feel free to swap out veggies, rice, or garnishes to suit your preferences.
• Quick and Easy: This recipe comes together in under 30 minutes, making it ideal for busy weeknights.

What You’ll Need: Ingredients for Your Sticky Chicken Rice Bowls

Let’s gather the ingredients for this culinary adventure. Don’t worry if you don’t have everything on hand; feel free to substitute or omit ingredients based on what you have available. The most important thing is to have fun and experiment!

For the Chicken:

• 1.5 lbs Boneless, Skinless Chicken Breasts: Cut into 1-inch cubes. Chicken thighs can be used as well.
• 1 tbsp Olive Oil: For searing the chicken.
• 1 tsp Garlic Powder: Adds a savory depth to the chicken.
• 1/2 tsp Ground Ginger: Provides a warm, aromatic flavor.
• 1/4 tsp Black Pepper: For a subtle kick.
• 1/4 tsp Salt: Enhances the overall flavor.

For the Sticky Glaze:

• 1/2 cup Soy Sauce: Use low-sodium to control the saltiness.
• 1/4 cup Honey: Adds sweetness and helps create a glossy glaze.
• 2 tbsp Rice Vinegar: Provides a tangy counterpoint to the sweetness.
• 1 tbsp Sesame Oil: Adds a nutty, fragrant aroma.
• 1 tbsp Cornstarch: Thickens the glaze to a perfect sticky consistency.
• 1 clove Garlic, minced: Infuses the glaze with a pungent flavor.
• 1 tsp Fresh Ginger, grated: Adds a warm, spicy note.
• 1/2 tsp Red Pepper Flakes (optional): For a touch of heat.

For the Rice Bowls:

• 2 cups Cooked Rice: Use your favorite type of rice – white, brown, jasmine, or basmati.
• Optional Toppings: Sesame seeds, chopped green onions, steamed broccoli, shredded carrots, sliced avocado, or a drizzle of sriracha.

Step-by-Step Guide: Making the BEST Sticky Chicken Rice Bowls

Alright, let’s dive into the exciting part – making these incredible Sticky Chicken Rice Bowls! Follow these step-by-step instructions, and I promise you’ll be amazed at how easy and delicious this recipe is.

1. Prepare the Chicken: In a medium bowl, combine the cubed chicken with olive oil, garlic powder, ground ginger, salt, and pepper. Toss to coat evenly. The chicken should be glistening with the oil and spices.
2. Sear the Chicken: Heat a large skillet or wok over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned and cooked through. The chicken should be slightly charred on the outside and cooked to an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
3. Make the Sticky Glaze: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, cornstarch, minced garlic, grated ginger, and red pepper flakes (if using). Ensure the cornstarch is fully dissolved to avoid clumps.
4. Combine Chicken and Glaze: Pour the sticky glaze into the same skillet you used to cook the chicken. Bring the glaze to a simmer over medium heat, stirring constantly, until it thickens and becomes glossy, about 2-3 minutes. The glaze should coat the back of a spoon.
5. Coat the Chicken: Add the cooked chicken back to the skillet and toss to coat evenly in the sticky glaze. Cook for another 1-2 minutes, or until the chicken is fully coated and the glaze has caramelized slightly. The chicken should be glistening and irresistibly sticky.
6. Assemble the Rice Bowls: Divide the cooked rice among bowls. Top with the sticky chicken and your favorite toppings, such as sesame seeds, chopped green onions, steamed broccoli, shredded carrots, or sliced avocado. A drizzle of sriracha adds a delightful kick!
7. Serve Immediately: Enjoy your delicious and satisfying Sticky Chicken Rice Bowls while they’re still warm and the glaze is at its peak stickiness!

Success Tips for Perfect Sticky Chicken Rice Bowls

Want to ensure your Sticky Chicken Rice Bowls are a resounding success? Follow these golden tips, and you’ll be well on your way to culinary stardom!

• Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
• Adjust the Sweetness: If you prefer a less sweet glaze, reduce the amount of honey. Conversely, if you like it sweeter, add a little more honey.
• Use Fresh Ginger and Garlic: Fresh ginger and garlic provide the best flavor and aroma for the glaze. Avoid using powdered versions if possible.
• Thicken the Glaze Properly: Ensure the cornstarch is fully dissolved before adding it to the skillet. This will prevent clumps and ensure a smooth, glossy glaze.
• Customize Your Toppings: Get creative with your toppings! The possibilities are endless. Consider adding pickled vegetables, kimchi, edamame, or a fried egg for extra flavor and texture.

Variations: Spice Up Your Sticky Chicken Rice Bowls

One of the things I love most about this recipe is its versatility. You can easily adapt it to suit your tastes and preferences. Here are a few variations to get you started:

• Spicy Sticky Chicken: Add more red pepper flakes to the glaze or a dash of chili oil for an extra kick.
• Honey Garlic Chicken: Omit the rice vinegar and sesame oil for a simpler, sweeter flavor.
• Teriyaki Chicken: Use teriyaki sauce instead of the homemade glaze for a classic Japanese flavor.
• Vegetarian Sticky “Chicken”: Substitute the chicken with tofu or tempeh for a vegetarian-friendly option.

Looking for other ways to enjoy chicken and rice? You should try my recipe for Chicken & Rice Bowls, which are topped with a creamy garlic sauce for a delightful twist on a classic comfort food. Another tasty option is CREAMY CHICKEN AND RICE, a family-friendly meal that’s both hearty and satisfying.

Serving Suggestions: Complete Your Meal

Sticky Chicken Rice Bowls are delicious on their own, but they’re even better when paired with complementary side dishes. Here are a few serving suggestions to elevate your meal:

• Steamed Vegetables: Broccoli, snap peas, or bok choy provide a healthy and refreshing contrast to the rich flavors of the chicken and glaze.
• Asian Salad: A crisp salad with a light vinaigrette adds a touch of acidity and freshness.
• Edamame: These steamed soybeans are a great source of protein and fiber.
• Kimchi: This fermented cabbage adds a spicy and tangy kick.

If you’re in the mood for something lighter, consider serving your Sticky Chicken Rice Bowls with a side of Street Corn Chicken Rice Bowl, which offers a vibrant mix of flavors and textures. For a comforting and hassle-free meal, try Crock Pot Chicken & Rice, perfect for those busy weeknights when you need a delicious dinner with minimal effort.

Make-Ahead & Storage Instructions

Want to get ahead of the game? Here’s how to prepare your Sticky Chicken Rice Bowls in advance and store any leftovers:

Make-Ahead Instructions:

• Prepare the Glaze: The sticky glaze can be made up to 2 days in advance. Store it in an airtight container in the refrigerator.
• Cook the Rice: Rice can also be cooked ahead of time and stored in the refrigerator for up to 3 days.
• Chop the Vegetables: Chop your desired vegetables and store them in airtight containers in the refrigerator.

Storage Instructions:

• Refrigerate: Store leftover Sticky Chicken Rice Bowls in airtight containers in the refrigerator for up to 3 days.
• Reheat: Reheat the chicken and rice in the microwave or in a skillet over medium heat until warmed through. Add a splash of water or broth to the skillet to prevent the chicken from drying out.

Tips for Reheating Sticky Chicken

When reheating your Sticky Chicken Rice Bowls, it’s essential to maintain that perfect balance of flavor and texture. Here are some tips to ensure your leftovers taste just as delicious as the first time:

• Microwave Method: If using a microwave, add a small splash of water or chicken broth to the chicken and rice. Cover the bowl with a microwave-safe lid or plastic wrap (vented) to retain moisture. Heat in 30-second intervals, stirring in between, until warmed through. This prevents the chicken from drying out and keeps the rice fluffy.
• Skillet Reheating: For a skillet, heat a lightly oiled pan over medium heat. Add the chicken and rice, and stir frequently to prevent sticking. A little water or broth can be added here as well to maintain moisture. This method helps to re-caramelize the glaze slightly, enhancing the flavor.
• Oven Reheating: Preheat your oven to 350°F (175°C). Spread the chicken and rice in an oven-safe dish, add a bit of liquid, and cover with foil. Heat for about 15-20 minutes, or until warmed through. The foil helps to trap moisture, ensuring the chicken stays tender.
• Maintaining Glaze Consistency: The glaze may thicken upon refrigeration. When reheating, a gentle stir and a touch of heat will bring it back to its glossy consistency. Be careful not to overheat, as the glaze can become overly sticky or burn.

These reheating techniques will help you enjoy your Sticky Chicken Rice Bowls just as much as when they were freshly made, preserving their flavor and texture for a delightful leftover experience.

Final Thoughts: Enjoy Your Homemade Sticky Chicken Rice Bowls!

There you have it – my ultimate Sticky Chicken Rice Bowls Recipe! I hope you enjoy making and savoring this incredibly delicious and versatile dish as much as I do. Remember, cooking is all about experimenting and having fun, so don’t be afraid to put your own spin on this recipe. And if you are a fan of slow cooker meals then try the Slow Cooker Lemon Herb Chicken & Rice recipe. Whether you’re looking for a quick weeknight dinner or a satisfying weekend meal, these Sticky Chicken Rice Bowls are sure to hit the spot. Happy cooking!

ULTIMATE STICKY CHICKEN BOWLS

Amelia Chen-Morrison

These Sticky Chicken Rice Bowls are the ultimate comfort food, perfect for a quick weeknight dinner or satisfying weekend meal. Tender, juicy chicken is coated in a sweet and savory glaze, served over fluffy rice, and topped with fresh veggies and garnishes for a harmonious blend of textures and tastes. This recipe is healthier than takeout and easily customizable to your liking.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Asian-inspired

Servings 4

Calories 600 kcal

Equipment

• Medium bowl
• Large Skillet or Wok
• Small bowl
• Whisk
• Spoon
• Measuring cups and spoons
• Cutting board
• Knife
• Garlic press (optional)
• Grater
• Rice cooker or saucepan
• Serving bowls

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp ground ginger
• ¼ tsp black pepper
• ¼ tsp salt
• ½ cup soy sauce low-sodium
• ¼ cup honey
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• ½ tsp red pepper flakes optional
• 2 cups cooked rice white, brown, jasmine, or basmati
• Sesame seeds, for topping
• Chopped green onions, for topping
• Steamed broccoli, for topping
• Shredded carrots, for topping
• Sliced avocado, for topping
• Sriracha, for topping optional

Instructions

 

• Prepare the Chicken: In a medium bowl, combine the cubed chicken with olive oil, garlic powder, ground ginger, salt, and pepper. Toss to coat evenly.
• Sear the Chicken: Heat a large skillet or wok over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
• Make the Sticky Glaze: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, cornstarch, minced garlic, grated ginger, and red pepper flakes (if using). Ensure the cornstarch is fully dissolved.
• Combine Chicken and Glaze: Pour the sticky glaze into the same skillet you used to cook the chicken. Bring the glaze to a simmer over medium heat, stirring constantly, until it thickens and becomes glossy, about 2-3 minutes.
• Coat the Chicken: Add the cooked chicken back to the skillet and toss to coat evenly in the sticky glaze. Cook for another 1-2 minutes, or until the chicken is fully coated and the glaze has caramelized slightly.
• Assemble the Rice Bowls: Divide the cooked rice among bowls. Top with the sticky chicken and your favorite toppings, such as sesame seeds, chopped green onions, steamed broccoli, shredded carrots, or sliced avocado. A drizzle of sriracha adds a delightful kick!
• Serve Immediately: Enjoy your delicious and satisfying Sticky Chicken Rice Bowls while they’re still warm.

Notes

For a less sweet glaze, reduce the amount of honey. If you prefer a spicier dish, add more red pepper flakes or a dash of chili oil. Fresh ginger and garlic provide the best flavor for the glaze. Customize your toppings with pickled vegetables, kimchi, edamame, or a fried egg. The glaze can be made up to 2 days in advance and stored in the refrigerator. Leftovers can be stored in airtight containers in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to prevent the chicken from drying out.