Delicious & Healthy Sticky Chicken Rice Bowls

There’s a special kind of joy that bubbles up when you take each bite of a Sticky Chicken Rice Bowl. I can vividly recall the first time I tried this dish at a bustling little street market. The aroma was intoxicating—sweet, savory, and everything in between. I watched as the chef artfully combined tender chicken with a luscious glaze, and I couldn’t resist. Fast forward to today, and I’ve perfected my own version of this delightful meal you can whip up right at home.

Why you’ll love this recipe

This Sticky Chicken Rice Bowl has been a staple in my kitchen for years, and there’s no wonder why. It marries tender chicken thighs with a sweet and savory glaze that leaves you licking your plate. The harmony of flavors—from the umami of soy sauce to the sweetness of honey—is like a little dance on your palate. Plus, cooking it is a breeze! Imagine a dinner that feels indulgent yet is incredibly simple to prepare—this dish is just that.

If you’re looking to impress your family or host a casual get-together, this meal fits the bill perfectly. It’s the kind of comfort food that wraps you in a warm embrace after a long day. And the best part? It’s flexible enough that you can customize it to your liking. Want to add some veggies? Go for it! Prefer brown rice or cauliflower rice? I’ve got you covered.

Gather these ingredients

Let’s talk about the magic ingredients that come together to create this heartwarming dish:

• 2 cups cooked rice: While white rice is classic here, you could also use brown rice for a nuttier flavor or even quinoa for a protein-packed twist.
• 1 lb chicken thighs, diced: Thighs are my go-to for their juiciness, but boneless chicken breasts also work beautifully if that’s what you have on hand.
• 1/4 cup soy sauce: This salty elixir brings depth to the bowl. For a gluten-free option, you could use tamari.
• 2 tbsp honey: It adds that perfect sweetness. If you prefer a non-honey alternative, maple syrup does a fine job.
• 1 tbsp rice vinegar: The tang of rice vinegar balances the sweetness. If you don’t have it, a splash of apple cider vinegar could work in a pinch.
• 1 tbsp sesame oil: This adds a nutty essence that will make your kitchen smell divine. But if you’re out, a light olive oil will do just fine.
• 2 garlic cloves, minced: Fresh garlic is a game changer—don’t even think about skipping it!
• 1 tsp ginger, grated: Ginger’s warmth and zing will elevate the dish, bringing a hint of spice.
• Green onions, sliced (for garnish): They’re not just for looks; they add a fresh crunch!
• Sesame seeds (for garnish): These tiny seeds pack a punch of nutty flavor and make your bowl look oh-so-pretty.

Preparing Sticky Chicken Rice Bowls

This is where the fun begins! Let’s roll up our sleeves and transform those ingredients into a plateful of bliss.

1. Mix the sauce: In a bowl, combine the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until well blended—a whisk is your best friend here to ensure the honey dissolves nicely.
2. Cook the chicken: Heat a pan over medium heat. Add the diced chicken thighs, and cook them until they’re beautifully browned and cooked through. This should take about 7-10 minutes—don’t rush this step; let that golden color develop!
3. Add the sauce: Pour the sauce over the chicken and stir until each piece is well-coated. Cook for an additional 2-3 minutes until everything is heated through and smelling irresistible.
4. Serve it up: Scoop the sticky chicken generously over your warm bed of cooked rice, and don’t skimp on the garnishes—green onions and sesame seeds make all the difference. Voila! You have a gorgeous bowl of sticky goodness.

Best way to enjoy it

The beauty of these Sticky Chicken Rice Bowls lies not only in their flavors but also in their versatility. Serve them family-style for a cozy dinner where everyone can dive in or prepare individual bowls for a quick lunch that you can take to the office.

Feeling adventurous? Add a side of steamed broccoli for a colorful crunch, or some pickled veggies to bring an extra zing. Feeling indulgent? A fried egg on top is always a win!

Storage and reheating tips

Leftovers—if you have any—can be a lifesaver! Store any extras in an airtight container in the fridge for up to three days. When reheating, add a splash of water to the pan to keep the chicken moist—nobody likes dry chicken! If you want to freeze your sticky chicken, throw it in a freezer bag. It will keep well for about three months. Just remember to thaw it in the fridge before reheating.

Pro chef tips

Here are a few pro-level tweaks to elevate your Sticky Chicken Rice Bowls:

• Add some heat: If you’re a fan of spice, a dash of chili flakes or some sriracha mixed into the sauce can add a delightful kick.
• Toast your garlic: Sauté the garlic in the pan before adding the chicken for a deeper flavor.
• One-pan wonder: Toss in your favorite veggies alongside the chicken while it cooks. Think bell peppers or snap peas for added color and nutrition.

Creative Twists

This recipe is a canvas, and you’re the artist! Here are some fun variations:

• BBQ chicken version: Swap out the soy sauce and honey for your favorite BBQ sauce!
• Herb-infused: Add fresh cilantro or basil on top for a unique twist and a vibrant herbaceous note.
• Southwest flair: Spice up the chicken with cumin and chili powder, and serve with corn rice for a Mexican vibe.

Ingredients list

• 2 cups cooked rice
• 1 lb chicken thighs, diced
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tsp ginger, grated
• Green onions, sliced (for garnish)
• Sesame seeds (for garnish)

Step-by-step instructions

1. In a bowl, mix soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
2. Heat a pan over medium heat and add diced chicken. Cook until browned and cooked through.
3. Pour the sauce over the chicken. Stir until well coated and heated.
4. Serve the sticky chicken over rice. Garnish with green onions and sesame seeds. Enjoy!

Your questions answered

• What’s the prep time? About 10 minutes, assuming your rice is already cooked.
• Can I double the recipe? Absolutely! Just make sure to use a bigger pan or cook in batches.
• Can I use chicken breasts instead? Yes, just remember they may cook a bit faster!
• What sides go well with this? Try edamame or a light salad to balance the richness of the dish.
• Can I make this vegetarian? Swap the chicken for tofu or tempeh, and you’re golden.

There’s a certain warmth that comes with cooking at home, especially when a recipe is as forgiving and delightful as this. I hope you give these Sticky Chicken Rice Bowls a try, letting your own creativity shine—maybe even invite a loved one into your kitchen to share the experience. Enjoy the process, savor the flavors, and don’t forget to come back and tell me how it turned out! Happy cooking!

Print Recipe

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Delicious & Healthy Sticky Chicken Rice Bowls

Cooking Method: Sauteing Courses: Dinner, Lunch, Main Course Recipe Keys: Dairy Free High Protein Non Vegetarian Nut Free Quick Meals

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Cooking Temp: medium  C Servings: 4 Estimated Cost: $ 15 Calories: 550

Best Season: Suitable throughout the year

Description

Sticky Chicken Rice Bowl is a simple yet indulgent dish that combines tender chicken thighs with a sweet and savory glaze, served over warm rice with garnishes.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 2 cups cooked rice (white, brown, or quinoa can be used)
• 1 lb chicken thighs, diced (boneless chicken breasts can be used)
• ¹⁄₄ cup soy sauce (use tamari for a gluten-free option)
• 2 tbsp honey (maple syrup can be used as an alternative)
• 1 tbsp rice vinegar (apple cider vinegar can be used in a pinch)
• 1 tbsp sesame oil (light olive oil can be a substitute)
• 2 cloves garlic, minced (fresh garlic recommended)
• 1 tsp ginger, grated (adds warmth and zing)
• to taste green onions, sliced (for garnish)
• to taste sesame seeds (for garnish)

Instructions

Cooking Instructions

1. Mix the Sauce

   In a bowl, combine the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until well blended.
   Ensure the honey dissolves nicely.
   Mark as complete

2. Cook the Chicken

   Heat a pan over medium heat. Add the diced chicken thighs and cook until browned and cooked through, about 7-10 minutes.
   Do not rush this step; let the chicken develop a golden color.
   Mark as complete

3. Add the Sauce

   Pour the sauce over the chicken and stir until each piece is well-coated. Cook for an additional 2-3 minutes until heated through.
   The aroma will be irresistible.
   Mark as complete

4. Serve

   Scoop the sticky chicken generously over your cooked rice, and garnish with green onions and sesame seeds.
   Enjoy your meal!
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 550kcal

% Daily Value *

Total Fat 22g34%

Saturated Fat 5g25%

Trans Fat 0g

Cholesterol 100mg34%

Sodium 800mg34%

Potassium 600mg18%

Total Carbohydrate 70g24%

Dietary Fiber 2g8%

Sugars 8g

Protein 30g60%

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Vitamin A 40 IU

Vitamin C 2 mg

Calcium 12 mg

Iron 2 mg

Vitamin D 0 IU

Vitamin E 1 IU

Vitamin K 2 mcg

Thiamin 0.5 mg

Riboflavin 0.1 mg

Niacin 12 mg

Vitamin B6 0.5 mg

Folate 15 mcg

Vitamin B12 0.6 mcg

Biotin 0 mcg

Pantothenic Acid 1 mg

Phosphorus 300 mg

Iodine 0 mcg

Magnesium 30 mg

Zinc 2 mg

Selenium 20 mcg

Copper 0.2 mg

Manganese 0.5 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Leftovers can be stored in an airtight container in the fridge for up to three days.

Keywords: sticky chicken, rice bowl, comfort food, easy dinner