If your lunch routine is stuck in a sad desk salad era, this Sticky Chicken Rice Bowl Meal Prep is your glow-up. We’re talking tender chicken coated in a glossy, sweet-savory sauce, piled over rice with crisp veggies, and finished with a little crunch. It tastes like takeout, but it’s built for your weekly containers.
This recipe is designed to stay high-flavor even after a few days in the fridge. The sauce clings (in a good way), the rice soaks up the extra goodness, and the toppings keep things fresh so you don’t dread day three.
Why You’ll Love This
It’s fast, budget-friendly, and meal-prep practical: the sticky sauce keeps the chicken juicy, the bowls pack like a dream, and you can customize the toppings based on whatever veggies you actually have.
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
- 1 tbsp cornstarch
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp neutral oil (avocado, canola, or vegetable)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 1/3 cup soy sauce (or tamari)
- 1/4 cup honey
- 2 tbsp rice vinegar
- 1 tbsp sriracha or chili garlic sauce (optional, to taste)
- 1/2 cup water
- 2 tsp toasted sesame oil
- 4 cups cooked jasmine or basmati rice (about 2 cups dry), cooled slightly
- 2 cups shredded carrots
- 2 cups thin-sliced cucumber or snap peas
- 2 cups shredded red cabbage (or bagged slaw mix)
- 3–4 green onions, sliced
- 2 tbsp sesame seeds
- Optional: lime wedges, cilantro, or crushed peanuts for topping
How to Make It
- Cook your rice (or use leftover). Spread it on a sheet pan or large plate to cool a bit so it doesn’t steam up your meal prep containers.
- In a bowl, toss the chicken with cornstarch, salt, and pepper until lightly coated. This gives you that glossy, sauce-grabbing finish.
- In a large skillet over medium-high heat, warm the neutral oil. Add chicken in an even layer and cook 3–5 minutes without moving too much, then stir and cook 3–4 minutes more until browned and cooked through.
- Lower heat to medium. Add garlic and ginger and cook 30 seconds, just until fragrant (don’t let it burn).
- Stir in soy sauce, honey, rice vinegar, sriracha (if using), and water. Simmer 2–4 minutes, stirring often, until the sauce thickens and turns sticky.
- Turn off the heat and stir in toasted sesame oil. Taste and adjust: more vinegar for tang, more honey for sweetness, more sriracha for heat.
- Assemble meal prep bowls: add rice first, then spoon sticky chicken over the top. Make sure each bowl gets plenty of sauce.
- Add veggies on the side (carrots, cucumber, cabbage). Finish with green onions, sesame seeds, and any optional toppings. Cool fully before sealing.
Tips for the Best Results
- Use chicken thighs for maximum juicy, reheats-like-a-dream vibes. Chicken breast works too, just don’t overcook it.
- Don’t skip the cornstarch. It helps the sauce cling to the chicken instead of pooling at the bottom.
- Cool rice before packing to avoid condensation (aka soggy rice and watery veggies).
- Keep crunchy veggies separate from the hot side if you can (or place them on top), so they stay crisp.
- Want extra saucy bowls? Add an extra splash of water while simmering and let it reduce just slightly less.
- If your honey is super thick, warm it for a few seconds so it mixes into the sauce smoothly.
Variations
- Spicy gochujang version: Replace honey with 2 tbsp brown sugar and add 1–2 tbsp gochujang to the sauce.
- Pineapple sticky chicken: Add 1 cup pineapple chunks (fresh or canned, drained) in the last minute of simmering.
- Veggie-heavy bowls: Add sautéed bell peppers, broccoli, or mushrooms to the skillet once the chicken is browned.
- Low-prep shortcut: Use microwavable rice cups and a bagged slaw kit (use the cabbage mix, save the dressing).
- Swap the base: Try quinoa, cauliflower rice, or noodles for a different texture.
Storage & Reheating
Store bowls in airtight containers in the fridge for up to 4 days. Reheat rice and chicken in the microwave (about 60–90 seconds, stir, then 30–60 seconds more as needed). Keep veggies cold and add them after reheating so everything stays fresh and crunchy.
FAQ
How many meal prep bowls does this make?
Typically 4 generous bowls (great for weekday lunches). If you stretch the chicken with extra veggies or a little more rice, you can get 5 smaller portions.
Can I make the sticky sauce ahead of time?
Yes. Mix the soy sauce, honey, rice vinegar, sriracha, and water and store in the fridge for up to 5 days. Add it to the skillet after the chicken is browned, then simmer to thicken and finish with sesame oil.
My sauce isn’t getting sticky—what went wrong?
Usually it just needs more simmer time or slightly higher heat. Let it bubble for another 1–2 minutes, stirring often. Also make sure you used cornstarch on the chicken (it helps thicken the sauce on contact). If you’re still stuck, stir 1 tsp cornstarch with 1 tbsp cold water and add it in, then simmer 30–60 seconds.
What’s the best way to keep the veggies crisp for meal prep?
Pack veggies in a separate compartment or a small container inside your lunchbox. If that’s not an option, pile veggies on top of the rice (not under the chicken) so they stay away from the heat and sauce until you’re ready to eat.
Can I freeze these sticky chicken rice bowls?
You can freeze the cooked chicken and rice (up to 2 months) but skip freezing the fresh veggies. Thaw overnight in the fridge, reheat until hot, then add fresh crunchy toppings right before eating.