These sticky chicken rice bowls are the weeknight flex you’ll want on repeat: glossy sauce, tender chicken, and a cozy pile of rice with crunchy toppings. It’s that sweet-salty takeout vibe… except you made it at home in one pan, and it tastes even better.
Bonus: everything is customizable. Keep it simple with cucumber and sesame, or go full “build-a-bowl” with extra veg, spicy mayo, and whatever’s hanging out in your fridge.
Why You’ll Love This
They’re fast, budget-friendly, and ridiculously satisfying—think caramelized sticky sauce clinging to every bite of chicken, plus fluffy rice and fresh toppings for balance. It’s the kind of dinner that feels like a treat but still works for meal prep.
Ingredients
- 1 1/2 cups jasmine rice (or sushi rice), plus water to cook
- 1 1/2 lb boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
- 1 tbsp cornstarch
- 1/2 tsp kosher salt
- 2 tbsp neutral oil (avocado, canola, or vegetable), divided
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)
- 1/3 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp water
- 1 tsp sriracha or chili garlic sauce (optional, for heat)
- 2 cups broccoli florets (or snap peas), optional but recommended
- Toppings: sliced cucumber, shredded carrots, green onions, sesame seeds, cilantro, lime wedges
How to Make It
- Cook the rice: rinse rice until the water runs mostly clear, then cook according to package directions. Keep it covered and warm.
- Prep the chicken: pat chicken dry. Toss with cornstarch and salt until lightly coated (this helps the sauce cling and go glossy).
- Make the sauce: in a small bowl, whisk soy sauce, honey, rice vinegar, sesame oil, water, and sriracha (if using). Set aside.
- Sear the chicken: heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 3–4 minutes per side until browned and cooked through. Work in batches if needed so it actually browns. Transfer to a plate.
- Cook the aromatics: lower heat to medium. Add remaining 1 tbsp oil, then garlic and ginger. Stir for 20–30 seconds until fragrant (don’t let it burn).
- Steam the veggies (optional): add broccoli plus 2–3 tbsp water to the skillet, cover, and steam 2–3 minutes until bright green and crisp-tender. Uncover and let excess water cook off.
- Get it sticky: pour the sauce into the skillet and simmer 1–2 minutes. Add the chicken back in and toss until the sauce thickens and coats everything, about 1–2 minutes more.
- Build the bowls: scoop rice into bowls, top with sticky chicken (and broccoli), then finish with your favorite toppings like cucumber, carrots, green onions, and sesame seeds.
Tips for the Best Results
- Don’t overcrowd the pan: browning = flavor. Cook chicken in batches if your skillet is small.
- Pat the chicken dry first: less moisture means better sear and a less watery sauce.
- Use thighs for maximum juiciness: breasts work too, just watch the cook time.
- Simmer the sauce briefly before adding chicken: it starts thickening faster and turns glossy.
- Want it extra sticky? Let it bubble 30–60 seconds longer, tossing constantly so it doesn’t scorch.
- Balance the bowl: crunchy cucumber or quick-pickled onions cut the sweetness and make it taste “restaurant.”
Variations
- Spicy gochujang vibe: replace 1 tbsp honey with 1 tbsp gochujang and add an extra splash of water if needed.
- Orange sticky chicken: add 2 tbsp orange juice and 1 tsp orange zest to the sauce.
- Teriyaki-ish: swap rice vinegar for mirin (same amount) and skip the sriracha.
- Veggie-heavy bowls: double the broccoli or add sliced bell pepper, mushrooms, or shredded cabbage in the last few minutes.
- Protein swap: try shrimp (cook fast—add at the end) or crispy tofu cubes (sear until golden, then glaze).
Storage & Reheating
Store rice and sticky chicken in airtight containers in the fridge for up to 4 days. Reheat in the microwave with a splash of water to loosen the sauce (about 60–90 seconds, stirring halfway), or warm in a skillet over medium-low. Add fresh toppings after reheating for the best texture.
FAQ
How do I keep the sauce from turning watery?
Make sure the chicken is patted dry and the pan is hot enough to sear, not steam. Also, if you steam veggies in the same skillet, let any extra water cook off before adding the sauce. The cornstarch coating on the chicken helps the sauce thicken and stick.
Can I use chicken breast instead of thighs?
Yes. Cut breasts into even pieces and cook just until done (about 3 minutes per side, depending on size). If you overcook, breast can dry out, so pull it as soon as it hits 165°F.
What’s the best rice for sticky chicken rice bowls?
Jasmine rice is fluffy and fragrant, while sushi rice is a little stickier and feels very takeout-style. Both work—use what you love. Brown rice is great too, just plan for a longer cook time.
Can I meal prep these bowls without soggy toppings?
Totally. Pack rice and chicken together, then keep toppings like cucumber, carrots, herbs, and sesame seeds in a separate container. Add them right before eating so everything stays crisp.
How can I make it less sweet (or more sweet)?
For less sweet, reduce honey to 3 tbsp and add an extra 1 tbsp rice vinegar or a squeeze of lime at the end. For more sweet-and-sticky, keep the honey as written and simmer the sauce an extra 30 seconds so it thickens more.