ULTIMATE STICKY CHICKEN BOWLS
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.
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.