Sticky Chicken Rice Bowls Recipe

The perfect balance of sweet, savory, and sticky awaits in these irresistible Sticky Chicken Rice Bowls. Each bite delivers tender chicken coated in a glossy, caramelized sauce that clings beautifully to fluffy rice and crisp vegetables. This crowd-pleasing dish combines the comfort of a homemade meal with restaurant-quality flavors that will have everyone reaching for seconds. You’ll learn how to create that perfect sticky glaze, cook chicken to juicy perfection, and assemble a bowl that’s as beautiful as it is delicious.

Why You’ll Love This Recipe

These Sticky Chicken Rice Bowls are about to become your new weeknight favorite for so many reasons. First, the contrast between the sticky-sweet chicken and the fluffy rice creates an addictive textural experience that satisfies with every bite. The sauce achieves that perfect balance—not too sweet, not too salty—with a depth of flavor that tastes like it took hours to develop, though it comes together in minutes.

What’s more, this bowl meal is completely customizable to your preferences. Add your favorite vegetables, adjust the spice level, or switch up the garnishes. The recipe is forgiving and adaptable, making it perfect for both beginners and experienced cooks.

Perhaps best of all, these bowls deliver an impressive flavor payoff with minimal effort. The ingredients are likely already in your pantry, and the cooking process is straightforward enough for busy weeknights while still feeling special enough for weekend dinners with friends. The sticky chicken glaze creates that restaurant-quality finish that will have everyone thinking you spent hours in the kitchen.

Ingredients

For the Sticky Chicken:

• 1½ pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons (30ml) vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon (15g) fresh ginger, grated
• ⅓ cup (80ml) soy sauce, low-sodium preferred
• ¼ cup (60ml) honey
• 2 tablespoons (30ml) rice vinegar
• 1 tablespoon (15ml) sesame oil
• 2 tablespoons (30g) brown sugar
• 1 tablespoon (15g) cornstarch mixed with 2 tablespoons water

For the Bowls:

• 2 cups (400g) jasmine rice, uncooked
• 3 cups (720ml) water or chicken broth
• 2 cups (200g) broccoli florets
• 1 red bell pepper, sliced
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds
• Sriracha sauce (optional, for serving)

The chicken thighs are key to this recipe as they remain juicy and tender during cooking, while absorbing the sweet-savory glaze beautifully. The combination of honey and brown sugar creates that signature stickiness, while the cornstarch slurry thickens the sauce to the perfect glazing consistency.

Pro Tips

Achieve the Perfect Sticky Glaze: The secret to an exceptional sticky chicken rice bowl lies in the sauce reduction technique. After adding your sauce ingredients to the chicken, let it bubble away until it visibly thickens and begins to coat the back of a spoon. This usually takes 3-5 minutes on medium-high heat. Resist the urge to rush this step—proper reduction is what transforms a thin sauce into that glossy, cling-to-your-chopsticks glaze that makes this dish special.

Prepare Components in the Right Order: Timing is everything for the best texture in your chicken rice bowls. Start your rice first since it can stay warm while you prepare other elements. Next, blanch or steam your vegetables until they’re just crisp-tender, then immediately plunge them into ice water to preserve their vibrant colors and texture. Finally, cook your chicken last so it’s hot and freshly glazed when assembling your bowls.

Master the Velveting Technique: For restaurant-quality tender chicken, try velveting your chicken pieces before cooking. Simply toss the raw chicken with 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 1 tablespoon oil, then let it sit for 15-20 minutes before cooking. This creates a protective coating that keeps the chicken juicy while developing a beautiful exterior texture that holds onto the sticky sauce perfectly.

Instructions

Step 1: Cook the Rice
Begin by rinsing 2 cups of jasmine rice under cold water until the water runs clear. This removes excess starch and prevents your rice from becoming gummy. Add the rinsed rice and 3 cups of water or chicken broth to a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

Step 2: Prepare the Sauce
While the rice cooks, whisk together the soy sauce, honey, rice vinegar, sesame oil, and brown sugar in a bowl until well combined. In a separate small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set both mixtures aside.

Step 3: Cook the Vegetables
Bring a pot of water to boil and blanch the broccoli florets for 2 minutes until bright green and crisp-tender. Using a slotted spoon, transfer to an ice bath to stop the cooking process. Drain well. In the same pot, blanch the sliced bell pepper for 1 minute, then cool in the ice bath and drain. These vegetables will maintain their vibrant colors and perfect texture in your sticky chicken rice bowls.

Step 4: Cook the Chicken
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, being careful not to overcrowd the pan (work in batches if needed). Cook for 3-4 minutes until golden brown on one side, then flip and cook for another 2-3 minutes. Add the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant.

Step 5: Create the Sticky Glaze
Pour the prepared sauce mixture into the pan with the chicken and bring to a simmer. Let it bubble for about 2 minutes, then stir in the cornstarch slurry. Continue cooking for another 2-3 minutes, stirring frequently, until the sauce thickens and becomes glossy and sticky, coating the chicken pieces beautifully.

Step 6: Assemble the Bowls
Divide the cooked rice among four serving bowls. Arrange the sticky chicken on top of the rice, then add the blanched broccoli and bell peppers around the chicken. Drizzle any extra sauce from the pan over the chicken and rice. Garnish with sliced green onions and a sprinkle of sesame seeds. Add a small dollop of sriracha on the side if you’d like some heat.

Variations

Pineapple Teriyaki Sticky Chicken Bowls: Transform your sticky chicken rice bowls with a tropical twist by adding 1 cup of fresh pineapple chunks to the sauce during the last minute of cooking. The natural enzymes in pineapple help tenderize the chicken while adding a refreshing sweetness that balances the savory elements. Garnish with additional fresh pineapple pieces for extra juiciness and visual appeal.

Spicy Korean-Inspired Bowls: Create a Korean-inspired version by replacing the honey with 2 tablespoons of gochujang (Korean chili paste) and adding 1 tablespoon of gochugaru (Korean chili flakes). This variation delivers a complex heat that builds pleasantly with each bite. Serve with kimchi on the side and substitute the sesame seeds with crushed roasted peanuts for added crunch and depth.

Vegetarian Sticky Tofu Bowls: For a plant-based alternative, substitute the chicken with 16 ounces of extra-firm tofu, pressed and cut into 1-inch cubes. Toss the tofu in 2 tablespoons of cornstarch before pan-frying until crispy, then proceed with the sauce as directed. This vegetarian version of sticky chicken rice bowls delivers the same satisfying textures and flavors while being completely meat-free.

Storage and Serving

These Sticky Chicken Rice Bowls store beautifully, making them perfect for meal prep. Allow components to cool completely before storing in airtight containers in the refrigerator, where they’ll keep for up to 3 days. For best results, store the chicken with its sauce separately from the rice and vegetables to maintain optimal textures. Reheat in the microwave for 1-2 minutes or in a covered skillet with a splash of water to rehydrate the rice.

For freezing, the sticky chicken freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating thoroughly. I don’t recommend freezing the assembled bowls as the vegetables and rice may change texture.

When serving, consider these complementary sides: a simple cucumber salad dressed with rice vinegar and sesame oil offers a cooling contrast to the sticky-sweet chicken. For a complete Asian-inspired feast, pair with gyoza or spring rolls. If you’re looking to impress guests, serve family-style on a large platter, with the glossy chicken as the centerpiece surrounded by rice and vibrant vegetables, allowing everyone to build their own perfect bowl.

FAQs

Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast for thighs in your Sticky Chicken Rice Bowls. Cut the breast meat into 1-inch pieces and reduce the cooking time by 1-2 minutes to prevent drying out. Consider marinating the chicken breast pieces in 1 tablespoon soy sauce and 1 teaspoon sesame oil for 15 minutes before cooking to help maintain moisture.

How can I make this recipe gluten-free?
To make gluten-free sticky chicken rice bowls, simply substitute regular soy sauce with tamari or certified gluten-free soy sauce. Double-check that your rice vinegar is also gluten-free, as some varieties may contain trace amounts of gluten. All other ingredients in this recipe are naturally gluten-free.

My sauce isn’t thickening properly. What am I doing wrong?
If your sauce isn’t reaching that perfect sticky consistency, first ensure your cornstarch slurry is freshly mixed right before adding to the hot pan. Also, make sure your sauce is simmering (not just warming) when you add the slurry. If it’s still too thin, mix an additional teaspoon of cornstarch with a tablespoon of cold water and gradually add while stirring constantly.

Can I make this recipe in advance for a party?
Absolutely! Prepare all components up to 24 hours ahead. Store the sticky chicken with its sauce separately from the rice and vegetables. Reheat the chicken in a skillet over medium heat until bubbly and warmed through, and the rice in the microwave with a sprinkle of water to prevent drying. Assemble just before serving for the freshest presentation.

How spicy is this recipe?
The basic Sticky Chicken Rice Bowl recipe is mild with a sweet-savory profile. For those who enjoy heat, add 1-2 teaspoons of sriracha or 1/4-1/2 teaspoon of crushed red pepper flakes to the sauce mixture. Alternatively, serve with chili oil or hot sauce on the side so each person can adjust the spice level to their preference.

Conclusion

This Sticky Chicken Rice Bowl is comfort food at its finest — a perfect harmony of sweet and savory flavors wrapped in a glossy, irresistible sauce that clings to every morsel of tender chicken. It’s the kind of dish that transforms ordinary weeknight dinners into something special, while still being simple enough to whip up without stress. Whether you’re cooking for family, meal prepping for the week ahead, or impressing friends with your culinary skills, these bowls deliver satisfaction in every bite. The combination of textures, colors, and flavors creates a meal that feels both nourishing and indulgent – exactly what we all crave at the end of a long day.

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